Corned Beef ’n’ Sauerkraut Bake

Indulge in the flavors of a classic Reuben sandwich with a delightful twist in this Corned Beef ‘n’ Sauerkraut Bake. Susan Stahl from Duluth, Minnesota, adores Reuben sandwiches, and this casserole recipe brings that love to life. The combination of thinly sliced deli corned beef, homemade sauerkraut from her husband, and creamy Swiss cheese creates a dreamy and satisfying dish that pays homage to the beloved Reuben.

INGREDIENTS:

• 1¾ cups sauerkraut, rinsed and well-drained
• ½ pound thinly sliced deli corned beef, julienned
• 2 cups (8 ounces) shredded Swiss cheese
• ¼ cup Thousand Island salad dressing
• 2 medium tomatoes, thinly sliced
• 6 tablespoons butter, divided
• 1 cup coarsely crushed seasoned rye crackers

PREPARATIONS:

1. In a greased 1½-qt. baking dish, create layers by starting with half of the sauerkraut, followed by half of the corned beef and shredded Swiss cheese. Repeat the layers with the remaining sauerkraut, corned beef, and cheese. Then, drop teaspoonfuls of Thousand Island salad dressing over the cheese layer. Arrange the thinly sliced tomatoes on top and dot with 2 tablespoons of butter.
2. In a small saucepan, melt the remaining butter. Stir in the crushed seasoned rye crackers and sprinkle this mixture over the top of the casserole. Bake, uncovered, at 400°F for 30-35 minutes or until the dish is heated through, with the buttery crumb topping turning golden brown.

YIELD: 6 servings

PREP/BAKE TIME: 10 minutes (preparation) + 30-35 minutes (baking)

SPECIAL INSTRUCTIONS:

• For the most authentic and flavorful experience, consider using your husband’s homemade sauerkraut in this recipe. Its personal touch will elevate the dish to new heights.

TIPS:

• Serve this delightful Corned Beef ‘n’ Sauerkraut Bake with a side of crispy pickles or a refreshing green salad to complement the savory flavors and create a well-rounded meal.

In Duluth, Minnesota, Susan Stahl has discovered a delightful way to enjoy the flavors of a Reuben sandwich in her beloved Corned Beef ‘n’ Sauerkraut Bake. With a combination of thinly sliced deli corned beef, her husband’s homemade sauerkraut, and creamy Swiss cheese, this casserole pays homage to the classic sandwich in a new and delectable way.

The layers of sauerkraut, corned beef, and Swiss cheese create a harmonious blend of flavors that whisk diners away to the iconic Reuben experience. The drizzle of Thousand Island salad dressing adds a tangy touch, perfectly complementing the savory ingredients.

Topping the casserole with thinly sliced tomatoes and a buttery, seasoned rye cracker crust adds a delightful crunch and a burst of color to the dish. When baked to perfection, the Corned Beef ‘n’ Sauerkraut Bake emerges from the oven with an enticing aroma and a golden-brown topping that promises a truly satisfying dining experience.

For a personal touch, Susan suggests using her husband’s homemade sauerkraut, adding an extra layer of love to this already heartwarming dish.

Serve this delightful casserole with a side of crispy pickles or a refreshing green salad to complete the meal. Whether enjoyed on a cold winter’s evening or during a family gathering, this Corned Beef ‘n’ Sauerkraut Bake is sure to please, invoking the nostalgic joy of a classic Reuben sandwich in every bite.