thepioneerwoman
Reuben Casserole
A reuben casserole is perfect for leftover corned beef after St. Patrick's Day! In this recipe, the classic deli reuben and all its trimmings go in one dish.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 350°. Stir together 1/4 cup of melted butter, the cream of chicken soup, milk, 1 cup of the Swiss cheese, Thousand Island dressing, caraway seeds, salt, and pepper in a large bowl. Add the hash browns and mix until well combined.
2
Lightly grease a 9-by-13-inch baking dish with butter. Spread the hash brown mixture into an even layer in the prepared dish. Top with the corned beef, sauerkraut, and the remaining 1 cup of Swiss cheese.
3
Toss together the bread pieces and the remaining 1/4 cup of melted butter in a large bowl. Sprinkle the bread evenly over the casserole.
4
Bake until the casserole is hot and bubbly around the edges, 45 to ⏱️ 55 minutes, tenting with foil after ⏱️ 30 minutes if needed to prevent excess browning. Drizzle with Thousand Island dressing, sprinkle with parsley and serve hot.
(about 6-0z.) marbled rye sandwich bread, cut into 1-inch pieces6 slicesChopped parsley, for garnish
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