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We've turned a favorite sandwich into a family-pleasing casserole. It contains all the ingredients and flavors of a traditional Reuben. So what are you waiting for? Dig in!
What You'll Need
- 1 (32-ounce) jar sauerkraut, drained
- 1 onion, finely chopped
- 1 1/4 cups sour cream
- 1/4 teaspoon garlic powder
- 4 (2.5-ounce) packages thinly sliced corned beef, cut into thin strips
- 2 1/2 cups (10 ounces) shredded Swiss cheese
- 8 slices rye bread
- 2 tablespoons butter, melted
What to Do
Preheat oven to 350 degrees F. Press sauerkraut between paper towels to remove excess moisture.
Combine sauerkraut, onion, sour cream, and garlic powder; stir well. Spoon mixture into a lightly greased 9- x 13-inch baking dish. Sprinkle corned beef evenly over sauerkraut mixture; top with cheese.
Remove crusts from bread; cut each slice in half diagonally. Arrange bread triangles over cheese, completely covering top of casserole; brush with melted butter. Bake 35 minutes or until bread is lightly browned.