Rueben Casserole

I tried this recipe which I found on Pinterest with my family over the weekend but refused to tell them any of the ingredients until they had tried it out first.  It worked and they ate it without complaining until they learned about the sauerkraut.  My son suggested replacing the sauerkraut with hash browns and while this sounds a bit heavy, it may actually work if you double the pickles.  Otherwise, this is a keeper of a recipe.

 

Baked Reuben Casserole
Recipe by: Origin Unknown/Heavily Adapted by Winner Dinners
Serves about 6

5 slices rye bread
3/4 pound thinly sliced corned beef (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles, chopped
1 teaspoon caraway seeds
4 cups Swiss cheese, shredded
3 eggs
1-1/4 cups milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing

Butter an 11×7-inch baking dish. Cut three pieces of the bread into cubes and line the bottom of the dish with them. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dresssing until well mixed. Pour over the casserole. Let stand while the oven is heating. Preheat the oven to 350. Make fresh bread crumbs with the remaining two slices of bread using a blender or food processor. Sprinkle bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s