Reuben Casserole

reuben casserole2_sml
Makes 12 servings


32 oz sauerkraut  (drained and rinsed)  
½ cup chopped onion  
¼ cup snipped parsley  
2 teaspoons caraway seed  
1 lb shredded Swiss cheese
1 lb shredded mild cheddar cheese  
2 cups dressing (Mayonnaise, Thousand Island, or Russian) 
1 lb thinly sliced corned beef (chopped)  
½ cup butter  
6 or 8 slices bread–cubed (light or dark rye, pumpernickel or mix)
Rice wine vinegar

1. Place the drained kraut into a bowl. Adjust flavor with vinegar if needed
2. Mix in the onion, parsley & caraway seed 
3. Spoon contents into an ungreased 13×9 dish
4. Layer with ½ the cheese, ½ dressing
5. Layer the corned beef
6. Layer the rest of the cheese & dressing
7. In a large skillet, melt the butter & coat the cubed bread
8. Sprinkle over the top of casserole
9. Bake for 35 min @ 375 F

Larry Chopping VegetableHere’s a wonderful dish with delightful flavor that can  be easily adjusted the way you prefer it. Lea and I discovered this dish while visiting friends J.B. and Kay, and his sister Karol. In the original recipe it is delicious served with the traditional all-Swiss cheese version, but through experimenting with it, we found that we like the cheese flavor elevated by making it half Swiss and half mild cheddar cheese. Select the ingredients you prefer in a Reuben sandwich, and serve with a kosher dill pickle spear. 

One Comment Add yours

  1. Jo Brittain says:

    I had this casserole several years ago when visiting Karol (my 2nd cousin) many years ago. A couple of years ago, I emailed her for the recipe . . . which she kindly sent.

    The casserole is awesome!


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