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Layered Reuben Casserole


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  • 5 slices bread divided 1/2 lb.
  • Sliced deli corn beef or cook real corn beef first
  • 3/4 cup sauerkraut , well drained
  • 1/4 cup chopped kosher dill pickles
  • 1 package (8 oz) shredded mozzarella cheese
  • 3 eggs
  • 1 cup milk
  • 1/4 cup kraft Thousand island dressing
  • 3 T. Grey pompon Dijon mustard



Step 1

Heat oven to 350F. Cut 4 slices of bread into 1/2 inch cubes, spread over bottom of 13x9 baking dish sprayed with cooking spray, cover with half the corned beef, top with layers of sauerkraut ,pickles and 1 cup of cheese, cover with remaining corned beef, cheese, whisk eggs, milk , dressing and mustard until blended . Pour over ingredients in dish. Add remaining bread slices to a blender, blend until fine crumbs form, sprinkle over casserole, bake for 40 min, or until casserole is set in the center and top is golden brown


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