Reuben Casserole


1 (16 oz.) can sauerkraut, undrained
1 c. sour cream
1/2 c. chopped onion
1 (12 oz.) can corned beef (I will use corned beef brisket, cooked ahead)
3/4 lb. grated Swiss cheese
1/2 of 1 lb. loaf rye bread (I'll just use sourdough)
1/2 c. butter, melted


Combine sauerkraut, sour cream and chopped onion and place in an 8”x8”x2” baking dish. Crumble corned beef over and top with Swiss cheese. Place rye bread in blender to make crumbs to sprinkle over cheese. Pour melted butter overall and bake for 30 minutes in 350 degree oven.


6-8 Serving

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