Reuben Casserole

Name: Reuben Casserole
Prep time: 15 min
Total time: 50 min
Ingredients: 7 cups cubed pumpernickel bread (about 10 slices); 1/3 cup butter, melted; 1 lb thinly sliced deli corned beef, coarsely chopped; 1/2 cup Annie’s™ organic Thousand Island dressing; 1 can (14 oz) sauerkraut, thoroughly drained; 1 teaspoon caraway seed; 2 cups shredded Swiss cheese (8 oz); Additional Annie’s™ organic Thousand Island dressing, if desired

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Prep Time: 15 minutes

Total: 50 minutes

Servings: 8

Author : Pillsbury Kitchens

reuben casserole

Ingredients

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7 cups cubed pumpernickel bread (about 10 slices)1/3 cup butter, melted1 lb thinly sliced deli corned beef, coarsely chopped1/2 cup Annie’s™ organic Thousand Island dressing1 can (14 oz) sauerkraut, thoroughly drained1 teaspoon caraway seed2 cups shredded Swiss cheese (8 oz)Additional Annie’s™ organic Thousand Island dressing, if desired

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Instructions

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Step 1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix bread cubes and melted butter; toss to mix well.

Step 2

Place 4 cups of the bread cubes in baking dish. Top with layers as follows: 2 cups of the corned beef, 1/2 cup dressing, the sauerkraut, caraway seed, 1 cup of the cheese, remaining corned beef and remaining 3 cups bread cubes. Cover with foil; bake 25 minutes.

Step 3

Remove foil; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes or until cheese is melted and casserole is heated through. Serve with additional dressing.