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Corned Beef ‘n’ Sauerkraut Bake

4 reviews
Total Time
Prep: 10 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Susan Stahl, Duluth, Minnesota

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 23, 2023

I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.—Susan Stahl, Duluth, Minnesota

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Test Kitchen Approved

Corned Beef ‘n’ Sauerkraut Bake

4 reviews
Prep Time 10 min
Cook Time 30 min
Yield 6 servings

Ingredients

  • 1-3/4 cups sauerkraut, rinsed and well drained
  • 1/2 pound thinly sliced deli corned beef, julienned
  • 2 cups shredded Swiss cheese
  • 1/4 cup Thousand Island salad dressing
  • 2 medium tomatoes, thinly sliced
  • 6 tablespoons butter, divided
  • 1 cup coarsely crushed seasoned rye crackers
Text Ingredients

Directions

  1. Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer half the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter.
  2. In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through.

Nutrition Facts

1 cup: 380 calories, 27g fat (15g saturated fat), 91mg cholesterol, 1142mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 19g protein.

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