Open-Faced Reuben Casserole

Make this great beef Reuben sandwich using just five ingredients. A mouth-watering casserole that’s ready in 40 minutes! MORE+ LESS-

By Pillsbury Kitchens

September 15, 2010

Ingredients

slices seeded rye bread, cubed (5 1/2 cups)

(14-oz.) can sauerkraut, drained

lb. thinly sliced cooked corned beef, cut into strips

3/4

cup purchased Russian salad dressing

oz. (2 cups) shredded Swiss cheese

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1

Heat oven to 400°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
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

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.

The Reuben sandwich may have been invented in 1914, at Reuben’s Delicatessen in New York City, for the actress Annette Seelos. Another theory contends that Reuben Kay, a grocer in Omaha, Nebraska, invented the sandwich combination during a poker game in 1955. The Reuben then became famous, it’s said, because one of the poker players entered Kay’s recipe in a contest and won.
To make an Open-Faced Rachel casserole, use smoked turkey breast in place of the corned beef in this recipe.
Serve this casserole with purchased potato salad, crisp kosher dill pickles and deli-style cookies such as macaroons, black-and-whites, blondies and brownies. Don’t forget the cream soda.