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    Open-Faced Reuben Casserole


    Source of Recipe


    Pillsbury

    Recipe Introduction


    All you need with this dish is a salad on the side.

    List of Ingredients




    6 slices seeded rye bread, cubed (5 1/2 cups)
    1 (14 oz) can sauerkraut, drained
    1 pound thinly sliced cooked corned beef, cut into strips
    3/4 cup purchased Russian salad dressing
    (We used Zesty Italian salad dressing)
    8 oz (2 cups) shredded Swiss cheese

    Recipe



    1. Heat oven to 400F. Spray 12x8 inch (2-quart) glass baking dish with nonstick cooking spray.

    2. Place bread cubes evenly in bottom of sprayed baking dish. Spread sauerkraut evenly over bread. Layer corned beef over sauerkraut. Pour dressing over corned beef. Spray sheet of foil with cooking spray; place, sprayed side down, over baking dish.

    3. Bake at 400F for 20 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

    Yield: 6 servings

 

 

 

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