Reuben Casserole Hotdish

By á-25051

Love reuben sandwiches? This is the perfect casserole for you! Layers of pumpernickel bread, corned beef, sauerkraut, mustard, Thousand Island dressing, and, of course, swiss cheese.

Ingredients

• 6slices6 slices pumpernickel bread, or cocktail pumpernickel, cubed
• 1pound1 pound corned beef thinly sliced or shaved
• 1(14-ounce) jar1 (14-ounce) jar Franks Sauerkraut, sweet with caraway seeds
• 4cups4 cups Swiss cheese shredded
• 1cup1 cup dill relish, or chopped dill pickles
• 1cup1 cup milk
• 1/3cup1/3 cup Thousand Island dressing
• 1/4cup1/4 cup mustard
• 3large3 large eggs
• 2teaspoons2 teaspoons caraway seeds

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F.

Lightly grease 9x11 inch baking dish with non stick spray.

Spread cubed pumpernickel bread in bottom of baking dish. Cover with corned beef, top with sauerkraut, pickles, half caraway seeds, and 1/2 of swiss cheese.

In a medium bowl whisk together milk, salad dressing, and mustard, beat in eggs until combined. Pour wet ingredients evenly over casserole then top with the rest of the swiss cheese. Top with pumpernickel bread crumbs, they can be made by just chopping a slice or two of bread into fine pieces.

Bake 40-45 minutes until top is brown and center is set.

Serve hot,