Saturday, April 10, 2010

Saturday Recipe Swap- Reuben Casserole

We are going to be having lunch with Jim's parents this afternoon. I am so excited! We have gotten to know each other through emails, the blog, and a video message they sent us at Christmas. I can't wait to meet them in person!

Before I forget, don't forget to check out what is going on in Kristi's kitchen.

This is one of Brian's favorite meals. It is rather quick and easy to do and leftovers can be made into a simple sandwich meal.

Reuben Casserole


  • 1 (14 oz.) can saurkraut
  • 2 cans corned beef
  • 1 cup mayo
  • 1 cup Thousand Island dressing
  • 2 cups Swiss Cheese
  • Rye Bread Crumbs


  • In a 13x9 baking dish, layer the saurkraut first and then the corned beef.
  • Combine the mayo and dressing and pour it over the corned beef.
  • Cover the dressing layer with all of the Swiss Cheese.
  • Toast 4 slices of Rye bread and crumble into 2 tbsp of melted butter
  • Sprinkle on top of casserole.
  • Bake, covered, for 45 minutes at 350* F or until cheese is melted


  • For leftovers, put a scoop of the casserole into 2 slices of Rye bread. Use a sandwich griddle or frying pan to heat up. Just as delicious the second time around.

Looking forward to being back on Monday! Lots of fun updates!


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