Grocery Girl Reuben Casserole
Prep. Time: About 15 minutes Time in the Oven: 45 minutes Feeds: 4-6 people comfortably
A while back I posted two different Reuben Casserole recipes, my mom’s and another I had tried. Recently, I tried yet another recipe that wasn’t too bad. So, I decided to come up with a recipe that’s a combination of all three. The result is a casserole that consists of crispy, buttery, thousand island cheesiness and savory, tummy warming, bread pudding type goodness. You’ll need:
- 2 Packages of Seasoned Croutons (about 4-5 Cups Worth)
- 1 lb. Deli-sliced Corned Beef
- 2 Cups Shredded Swiss Cheese
- 1 16 oz. can of Bavarian Style Sauerkraut, Drained (The 14 oz. can will do, but your casserole will be less tangy.)
- 2 Eggs
- 1 Cup Milk
- 1 Cup Thousand Island Dressing
1) Preheat the oven the 350 degrees Fahrenheit.
2) Spread the contents of 1 package of croutons around the bottom of a 9″x11″ pan. (-No need to grease it.)
3) Cut the deli-sliced corned beef into bite sized strips. Scatter those strips across the croutons.
4) Spread the sauerkraut in a layer over the corned beef.
5) Now scatter 2/3 of the cheese across the sauerkraut.
6) Spread the contents of the other package of croutons over the cheese.
7) Beat the eggs and milk together in a small to medium sized bowl and pour the egg mixture over the casserole.
8) Next, carefully pour the cup full of thousand island dressing over the top of the casserole.
9) Sprinkle on the remaining cheese.
10) Butter the “dull” side of a piece of foil that’s large enough to cover your 9X11″ pan and secure it to the pan. (Butter side down, of course.)
11) Place the covered casserole in the oven for 35 minutes. Remove the foil for the remaining 15 minutes.
If you’d like to add tang to the casserole and are determined to only buy 1 can of sauerkraut, try adding about 1/4 cup of minced pickles along with the “kraut”.
Do not add any extra salt or pepper to this casserole!