If you love a Reuben sandwich, you're sure to love this casserole version.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 slices rye bread, divided
3/4 lb. (340 g) corned beef
3/4 cup sauerkraut, well drained
1/4 cup chopped dill pickles
2 cups Cracker Barrel Shredded Mozzarella Cheese
1 cup milk
1/4 cup Kraft Thousand Island Dressing
3 Tbsp. Heinz Dijon Mustard
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How do I make it ?
Heat oven to 350ºF.
Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in baking dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
Bake 40 min. or until casserole is set in centre and top is golden brown.
Kraft Kitchen Tips!
This flavourful casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed increasing the baking time to 45 min. or casserole is set in centre and top is golden brown.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 8 g
Cholesterol 145 mg
Sodium 1230 mg
Carbohydrate 18 g
Fibre 2 g
Sugars 4 g
Protein 22 g
6 servings, 1/6 recipe (232 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.