Reuben Casserole with Crumb Topping

Reuben Casserole with Crumb Topping

Ingredients

  • 1 1/2 to 2 cups diced corned beef, about 8 ounces
  • 16 ounces sauerkraut, preferably fresh, drained and rinsed, squeezed dry
  • 2 tablespoons grated onion
  • 1 cup shredded Swiss cheese
  • 1 cup shredded mild Cheddar cheese
  • 1/2 cup light Thousand Island dressing
  • 1/4 cup mayonnaise, light or regular
  • 1/8 teaspoon freshly ground black pepper
  • Topping
  • 3 slices rye bread
  • 2 tablespoons butter, melted

Directions

  1. Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350°.
  2. In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish.
  3. Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole.
  4. Bake for 45 minutes, until topping is browned and filling is bubbly.
  5. Serves 6 to 8.