Thread: Baked Rueben Casserole

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.

Oh my! mouth is watering

Looks good! Yet another that hubby wouldn't eat. lol

Wow! That sounds GREAT!

My Dear Hubby, too, does not like corned beef... :'(

So I made a baked Reuben casserole/lasagna. I did two layers of the bread, corned beef, sauerkraut, pickles and cheese. Then I poured the sauce over everything. It turned out really great and my hubby loved it, even though he is not a fan of rye bread. He says it tastes too "herby", but this didn't taste like that. It had a bit of an egg texture to me. I think next time i will decrease the egg and add more dressing to the sauce.

TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings
Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese, divided
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds


Directions

Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake 8-10 minutes or until golden brown.
Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.
On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds.
Bake 12-16 minutes or until heated through and crust is golden brown. Let stand 5 minutes before cutting. Yield: 8 servings.