Description

Just like a Reuben sandwich, this casserole has corned beef, sauerkraut, Swiss cheese and Rye bread with either Thousand Island or Russian salad dressing.

Ingredients

• 1 lb. sliced deli corned beef, coarsely chopped or sliced
• 16 oz. sauerkraut, drained, rinsed and drained again then patted dry
• 1 c. Thousand Island salad dressing or Russian dressing
• 2 1/2 c. shredded Swiss cheese
• 6 slices Rye bread, cubed (your favorite type of a sturdy rye bread)

Steps

1. Preheat oven to 400 degrees.
2. Layer corned beef on the bottom of a lightly sprayed 9x13 baking dish. Spread sauerkraut on top of the corned beef. Drizzle the dressing on top of the sauerkraut; spread the cheese on top. Arrange the bread on top of the casserole; lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).
3. Bake 20-25 minutes or until bread is toasted and cheese has melted.