Reuben Casserole Recipe

Name: Reuben Casserole Recipe
Total time: 60 min
Ingredients: 10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups); 1/2 cup butter, melted; 1 pound of sauerkraut, drained; 1/2 cup fresh parsley, chopped (and a little more for topping); 2 teaspoons caraway seeds; 3 cups Swiss cheese, shredded; 1 cup reuben sauce; 1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef); 1 cup mayo; 1/4 cup ketchup; 2 teaspoons horseradish; 2 teaspoons Worcestershire; 1 teaspoon sriracha; 1/2 teaspoon paprika; 1 small shallot, grated or minced; salt to taste

foryoueats.com

This Reuben Casserole is a comforting and satisfying dish featuring layers of rye bread, sauerkraut, Swiss cheese, and corned… Ready in 1 hr, serves 6.

View full recipe on foryoueats.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

Share this recipe:

Cooking tools:

Baking dish
Oven
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Spoon
Spatula

Ingredients

10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups)
1/2 cup butter, melted
1 pound of sauerkraut, drained
1/2 cup fresh parsley, chopped (and a little more for topping)
2 teaspoons caraway seeds
3 cups Swiss cheese, shredded
1 cup reuben sauce
1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)
1 cup mayo
1/4 cup ketchup
2 teaspoons horseradish
2 teaspoons Worcestershire
1 teaspoon sriracha
1/2 teaspoon paprika
1 small shallot, grated or minced
salt to taste