Thursday, October 15, 2009

Family Cookbook Reuben Casserole


1 cup sour cream
salt and pepper to taste
1 onion, chopped
1 loaf dry rye bread
1 12-oz can corned beef, chopped
1 16-oz can sauerkraut, drained
1 Tbsp crushed red pepper flakes
8 oz shredded Swiss cheese
¼ cup butter


Mix sour cream, onion, sauerkraut, crushed red pepper flakes, salt, and pepper together in a bowl. Spoon the mixture into a 9x13-inch baking dish. Sprinkle the corned beef over the sauerkraut mixture. Crumble bread in a food processor (or by hand), and spread the crumbs over the top of the casserole. Sprinkle with the shredded cheese. Melt the butter and drizzle over the casserole. Bake at 350 for 30-35 minutes until top is browned and casserole is bubbling.

1 comment:

Amy said...

Another of our favorites - take the reuben ingredients and layer them between two refrigerated pizza dough sheets...bake, and you have a Reuben Calzone! Serve with thousand island dressing.