Reuben Casserole

By The Krautfather  ,

September 27, 2012

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: N/A


1 family size package kraut (I drink -I mean -drain @ half of the juice)

1 lb corned beef (I use deli sliced and pull apart into bitesize chunks or shreds)

Parsley (can be dried or fresh) to taste

Approximately 8-12 oz Thousand Island Dressing

1 lb Swiss Cheese (again I get mine deli sliced but shredded is fine too)

6-10 slices of Rye Bread (I like seeds)

1/2 stick butter (I use a little more)

Cracked Pepper to taste


1Preheat oven to 350 - Grease a large casserole pan or dish with butter or cooking spray.

2Spread entire package of Kraut on bottom of Pan - this is the only layer of kraut.

3Layer half of the meat on top of Kraut.

4Sprinkle with parsley to taste less for dried - more for fresh - I like parsley so I am pretty liberal with it.

5Next, pour half of the thousand island dressing evenly over the layers.

6Now layer half the cheese on.

7Repeat steps 3-6 then- Place all of the buttered bread crumbs on top of the casserole for a crunchy toasted topping that melts together with the cheese!!!

8Place in preheated oven and bake for @15-20 min or until the bread toasts to your liking! In my house this serves about 4-5 - in a normal house you can stretch it to eight.


Nutrition Facts

Serving Size6-8

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