Reuben Sandwich Casserole Recipe

Reuben Sandwich Casserole Recipe

  • 1 1/2 cups fat-free Thousand Island dressing
  • 1 cup fat-free sour cream
  • 1 tablespoon minced onion
  • 6 slices dark rye bread, cubed
  • 6 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread, cubed
  • 1 pound sauerkraut, drained
  • 1 1/2 pounds corned beef, cut into bite-size pieces
  • 1 1/2 cups reduced-fat Swiss cheese
  • 1 tablespoon olive oil
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
  2. In a bowl, mix the Thousand Island Dressing, sour cream, and onion.
  3. Arrange the dark rye and multigrain bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Spread Swiss cheese evenly over casserole. In a small bowl, toss remaining bread cubes with olive oil; sprinkle over cheese.
  4. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
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