If you are anything like me, then you probably have an inordinate amount of yummy, savory, delicious leftover Saint Patrick’s Day corned beef brisket in your fridge. So with all things corned beef fresh on the mind, I wanted to share with you all my recipe for Reuben-Style Corned Beef Casserole. This recipe features corned beef leftovers, rye bread, sauerkraut, and loads of swiss cheese! This recipe is part deli classic and savory delight. A recipe sure to be one of your new family favorites.
I love to serve this dish after Saint Patrick’s Day alongside a simple salad. It’s so good and so warming during the later days of Winter each year. This will be a recipe you’ll want to keep on-hand as you could easily substitute a myriad of meat options and exchange Russian dressing for your dressing choice as well, making this meal truly customizable. So here’s how to make Reuben-Style Corned Beef Casserole:
- 6 slices rye bread, cubed
- 1 (16 ounce) can sauerkraut, drained and rinsed
- 1 lb deli sliced corned beef, cut into strips
- 3/4 cup Russian salad dressing; French or Thousand Island Dressing can be substituted.
- 2 cups shredded Swiss cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Cube rye bread.
- Spread bread cubes in the bottom of a 9×13 inch baking dish.
- Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut.
- Pour dressing over the entire casserole.
- Spray aluminum foil with cooking spray, then take the foil and cover your baking dish; the foil that has been sprayed should be placed sprayed side down.
- Bake for 20 minutes.
- Remove pan from oven.
- Remove foil and top with cheese, then return the casserole to the oven to brown for an additional 10 minutes.
- Quick tip: This casserole also freezes well for up to six months. Enjoy!