Name: Reuben Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Reuben Casserole:; 10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups); 1/2 cup butter, melted; 1 pound of sauerkraut, drained; 1/2 cup fresh parsley, chopped (and a little more for topping); 2 teaspoons caraway seeds; 3 cups Swiss cheese, shredded; 1 cup reuben sauce; 1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef); Reuben Sauce (VERY delicious):; 1 cup mayo; 1/4 cup ketchup; 2 teaspoons horseradish; 2 teaspoons Worcestershire; 1 teaspoon sriracha; 1/2 teaspoon paprika; 1 small shallot, grated or minced; salt to taste

Ingredients

(Servings: 6)

10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups)

1/2 cup butter, melted

1 pound of sauerkraut, drained

1/2 cup fresh parsley, chopped (and a little more for topping)

2 teaspoons caraway seeds

3 cups Swiss cheese, shredded

1 cup reuben sauce

1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)

1 cup mayo

1/4 cup ketchup

2 teaspoons horseradish

2 teaspoons Worcestershire

1 teaspoon sriracha

1/2 teaspoon paprika

1 small shallot, grated or minced

salt to taste

Reuben Casserole

Ingredients