Open-Faced Reuben Casserole

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  • 10 min prep time
  • 40 min total time
  • 5 ingredients
  • 6 servings

Ingredients

6
slices seeded rye bread, cubed (5 1/2 cups)
1
(14-oz.) can sauerkraut, drained
1
lb. thinly sliced cooked corned beef, cut into strips
3/4
cup purchased Russian salad dressing
8
oz. (2 cups) shredded Swiss cheese

Directions

  1. 1 Heat oven to 400°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  2. 2 Place bread cubes evenly in bottom of sprayed baking dish. Spread sauerkraut evenly over bread. Layer corned beef over sauerkraut. Pour dressing over corned beef. Spray sheet of foil with cooking spray; place, sprayed side down, over baking dish.
  3. 3 Bake at 400°F. for 20 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

Notes

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