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Reuben and Swiss Casserole Bake

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“I think this is even better than a reuben sandwich, I bet you will probably eat the whole casserole by yourself! :)”

Ingredients Nutrition

  • 226.79-453.59 g corned beef, cooked and chopped
  • 59.14 ml thousand island dressing (Kraft is best)
  • 453.59 g can sauerkraut, drained and rinsed with cold water
  • 226.79 g swiss cheese, shredded
  • 6 slice rye bread, crumbled into very small pieces
  • 59.14 ml butter, melted


  1. Set oven to 350 degrees F.
  2. Butter a 9 x 13-inch casserole dish.
  3. Place the corned beef in the bottom on the casserole dish then dot all over with the dressing.
  4. Spread the sauerkraut over the top of the dressing then top with the grated Swiss cheese.
  5. Toss the breadcrumbs with the butter in a bowl then sprinkle evenly over the the cheese.
  6. Bake for 25-30 mins, or until bubbly.
  7. NOTE; if desired the rye bread topping can be doubled.

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