Reuben Casserole With Crumb Topping
Reuben casserole: From the sauerkraut and corned beef to the Thousand Island dressing and rye bread topping, it's like a sandwich in a casserole.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- Cooking spray
- 8to 12 ounces corned beef (about 1 1/2 to 2 cups diced)
- 16ounces sauerkraut, preferably bagged
- 2tablespoons grated onion
- 1cup shredded Swiss cheese
- 1cup shredded mild cheddar cheese
- ½cup light Thousand Island dressing
- ¼cup mayonnaise (light or regular)
- ⅛teaspoon freshly ground black pepper
- For the Topping:
- 3slices rye bread
- 2tablespoons unsalted butter, melted
Instructions
Step 1
Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350 F.Step 2
Dice the corned beef and put it in a large bowl.Step 3
Put the sauerkraut in a colander and rinse it thoroughly under cold running water. Squeeze out as much of the moisture as possible and transfer it to the bowl with the corned beef.Step 4
Add the grated onion to the bowl along with the Swiss and cheddar cheeses, Thousand Island dressing, mayonnaise, and freshly ground black pepper. Stir the mixture with a spoon or your hands until well blended.Step 5
Spoon the corned beef and sauerkraut mixture into the prepared baking dish and spread or pat it evenly.Step 6
Tear the rye bread into small pieces and put it in a food processor. Pulse until the crumbs are fine.Step 7
Put the crumbs in a bowl and toss with the melted butter until they are well coated. Sprinkle the crumbs over the casserole.Step 8
Bake the Reuben casserole in the preheated oven for 45 minutes, until topping is browned and filling is bubbly. You Might Also Like Classic Corned Beef Hash Corned Beef and Cabbage Rolls Oven Braised Corned Beef With Beer Slow Cooker Corned Beef and Cabbage Chowder Corned Beef and Sauerkraut Sandwich Corned Beef and Noodle Casserole