Loaded Reuben Casserole

• Meat

  • 2 cups Corned beef

• Canned Goods

  • 1 (16 ounce can Sauerkraut

• Condiments

  • 4 Kosher dill pickles
  • 1/2 cup Russian dressing

• Bread & Baked Goods

  • 1 large loaf Rye bread

• Dairy

  • 1/2 cup Butter
  • 1 cup Sour cream
  • 2 cups Swiss cheese

Found on thecookierookie.com

Description

Ingredients

• 1 large loaf rye bread, cubed. (about 8 cups)
• 1 (16 ounce) can sauerkraut
• 2 cups swiss cheese, shredded
• 1 cup sour cream
• 1/2 cup Russian dressing
• 4 Kosher Dill pickles (sandwich slices), finely chopped
• 2 cups thinly sliced corned beef, chopped
• 1/2 cup butter, melted

Directions

• Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray.
• Put half of the rye bread cubes into the casserole dish.
• In a large bowl, combine sauerkraut, sour cream, Russian dressing, and chopped pickles. Stir to combine.
• Pour half of the sauerkraut mixture over the bread, then top with corned beef.
• Top with 1 cup swiss cheese.
• Top with the rest of the sauerkraut mixture.
• Top with the rest of the bread, pushing down to make sure it adheres to the sauce mixture. Top with the remaining cup of cheese
• Drizzle all with the melted butter.
• Bake, covered, for 30 minutes. Remove cover and cook a final 10 more minutes.
• Serve hot and enjoy!