Reuben Casserole

 

My family loves Reuben sandwiches so I was inspired to create this family-style comfort casserole with that in mind. This dish may be even better as leftovers and may be made the day before serving (but not necessary) -- the way the casserole melds together overnight after baking seems to amp the texture and flavor – sorta like a good lasagna.

 
 
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Ingredients

2 T. salted butter

1 lb. corned beef, chopped (I use shaved deli style)

16 oz. sauerkraut, drained and patted dry

1 C. mayonnaise

1/3 C. ketchup, no sugar added

2 tsp. pickle relish

1 tsp. caraway seeds, divided

8 slices deli Swiss cheese

Directions

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, mix together the mayonnaise, ketchup and relish; set aside.

  3. Place butter in an 8 x 8 inch baking pan; microwave on high until melted. Spread evenly over bottom of pan.

  4. Evenly place ½ the corned beef in baking dish; spread with ½ the mayonnaise mixture. Top with ½ the sauerkraut; sprinkle with ½ tsp. caraway seeds and 4 slices cheese.

  5. Evenly place, in order, the remaining corned beef, sauerkraut, mayonnaise mixture, caraway seed and cheese slices.

  6. Bake 40 minutes.

  7. Casserole will have a liquid-y sauce that is delicious; let rest about 5 minutes before cutting. Drizzle sauce over each casserole serving (optional). Serve hot.

Servings: 6

TIP

This casserole is excellent as leftovers; a good one to bake ahead if necessary and reheat next day.

Nutrition Info (per serving)

Calories — 532

Fat — 49 g

Protein — 19 g

Carbs — 4 g

Fiber — 2 g

Net carbs — 2 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.

Main DishesJaneva Eickhoff6 Comments