Please the whole table with our Layered Reuben Casserole. With pickles, sauerkraut and other tasty fixins', our Layered Reuben Casserole is a must-try.
What You Need
Original recipe yields 6 servings
5 slices rye bread, divided
1/2 lb. sliced deli corned beef
3/4 cup CLAUSSEN Sauerkraut, well drained
1/4 cup chopped CLAUSSEN Kosher Dill Pickles
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1 cup milk
1/4 cup KRAFT Thousand Island Dressing
3 Tbsp. GREY POUPON Dijon Mustard
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Let's Make It
Heat oven to 350ºF.
Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
Bake 40 min. or until casserole is set in center and top is golden brown.
Balance out this main-dish casserole by serving it with your favorite hot steamed vegetable or a crisp mixed green salad.
This flavorful casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time to 45 min. or until casserole is set in center and top is golden brown.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.