Post by Loupy on Mar 13, 2018 19:23:04 GMT -7
LOADED REUBEN CASSEROLE
From: Becky Hardin @ www.thecookierookie.com/loaded-reuben-casserole/
It’s almost ST. PATRICK’S DAY!! The green beer is about to be flowing, corned beef and cabbage about to be cooking, and shamrock shakes about to be sipping. Figuring out the best St. Patrick’s Day menu items for this fun holiday is a breeze with LOADED REUBEN CASSEROLE!
All the flavors and ingredients for making the PERFECT reuben tossed together in an easy breezy casserole just begging to be taken to your St. Patrick’s Day festivities.
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Serves: 6-8
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
INSTRUCTIONS
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!
Nutritional Information
Calories: 1260
Fat: 58g
Carbs: 141g
Protein: 39g
From: Becky Hardin @ www.thecookierookie.com/loaded-reuben-casserole/
It’s almost ST. PATRICK’S DAY!! The green beer is about to be flowing, corned beef and cabbage about to be cooking, and shamrock shakes about to be sipping. Figuring out the best St. Patrick’s Day menu items for this fun holiday is a breeze with LOADED REUBEN CASSEROLE!
All the flavors and ingredients for making the PERFECT reuben tossed together in an easy breezy casserole just begging to be taken to your St. Patrick’s Day festivities.
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Serves: 6-8
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
INSTRUCTIONS
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!
Nutritional Information
Calories: 1260
Fat: 58g
Carbs: 141g
Protein: 39g
