St. Patty’s day is coming up, and whether ye be Irish or not, I think you will love this recipe!
I am a sucker for a Reuben Sandwich. My mom makes the most amazing sandwich I have ever tasted, her secret is a special homemade salad dressing for it. But alas, I do not hold the secret recipe, so we will make do with store-bought this time!
This Reuben recipe, uses all the regular Reuben ingredients, but instead of making 6 individual sandwiches, it’s layered, casserole style! Tastes exactly the same, butter toasted bread and all!
Reuben Sandwich Casserole
{click title to print}
Ingredients
- 4 pounds Corned Beef Brisket
- ½ cups Thousand Island Salad Dressing
- 1 can (16 Oz Can) Sauerkraut, Rinsed And Drained
- 12 slices Swiss Cheese
- 10 slices Rye Bread, Cut Into Cubes
- ½ cups Butter, Melted
Preparation
Place corned beef brisket in an oven safe dish with 2 inches of water in the bottom. Cover and cook for 4 hours at 325F. Remove foil for the last 15 minutes of baking time. Leave oven on for baking casserole, just up it to 350.
Allow to cool a bit, then place meat on cutting board and cube it.
Sprinkle all but 1 cup beef cubes in an extra deep 9×13 baking dish, I used Pampered Chef’s Deep Dish Rectangular Baker.
Drizzle at least 1/2 cup of Thousand Island salad dressing over the top.
Cover the dressing layer with slices of Swiss cheese, then rinsed and drained Sauerkraut.
Melt 1/2 cup butter and toss bread cubes in it before topping the casserole with them.
Bake casserole at 350* for 30 minutes.
Tastes best day 1, so adjust recipe according to your family size….
Enjoy!
4 little Fergusons 