This easy Reuben casserole is a fantastic way to use your St. Patrick’s day leftovers, or you can make it using corned beef that you pick up at the deli!
This casserole makes a great party dish as well! All of the great flavors of a Reuben without the tedious sandwich assembly.
Easy Reuben Casserole
Ingredients
- cooking spray
- 6 slices rye bread, cubed
- 16 ounces sauerkraut, well-drained
- 1 pound corned beef, finely chopped
- ¾-1 cup Thousand Island dressing
- 2 cups shredded Swiss cheese
NOTE: If you cooked corned beef in the slow cooker, use leftovers from that. Otherwise, you shaved or sliced deli corned beef. In either case, chop the corned beef into bite-size pieces.
Directions
- Preheat oven to 400°. Spray a 9×13-inch baking dish and one sheet of aluminum foil with cooking spray.
- Spread bread cubes in the bottom of the prepared baking dish. Layer half the sauerkraut, corned beef, and a half-cup of swiss cheese over the bread cubes. Repeat another sauerkraut, corned beef, and cheese layer. Pour Thousand Island dressing over the top. Cover with aluminum foil, sprayed-side down.
- Bake in the preheated oven for 20 minutes. Remove and discard foil. Sprinkle the remaining 1 1/2 cups Swiss cheese over the casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.
NOTE: You can make a Keto version of this casserole by omitting the bread cubes.
As this dish is quite rich, I like to serve it with a vinegar-based cole slaw. Both the crunch of the cabbage and the sharpness of the vinegar pair well with this otherwise ooey-gooey meal!
Have a great weekend and a fantastic time celebrating St. Patrick’s Day! For more “green” inspiration, check out this fashion and home decor post.
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