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Another old family favorite. My wife has been making this one for her Dad for quite a while. He always seems to enjoy it immensely! I must admit, I’m not a big sauerkraut fan myself.
If you’re one of those sauerkraut lovers, then you’re gonna be lovin’ this. Check out the ingredients. It’s different!
This was adapted from an older Pillsbury cookbook published back in 2000.
Preparation Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
- 6 slices seeded rye bread, cubed (5 1/2 cups)
- 1 (14 oz.) can sauerkraut, drained
- 1 lb. thinly sliced cooked corned beef, cut into strips
- 3/4 cup Russian salad dressing
- 8 oz. (2 cups) shredded swiss cheese
Preparation
- Heat oven to 400° F. Spray 12 x 8 inch (2 quart) glass baking dish with nonstick cooking spray
- 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.
- Bake at 400° F for 20 minutes. Uncover; sprinkle with cheese. Bake uncovered an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.
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well, since I come from a Ukrainian family, I have grown up with sauerkraut. Love the stuff and this casserole sounds awesome!
I have made this using Turkey, will have to get the corn beef today, I love Bavarian Kraut… omg I am so wishing for this and its breakfast time! Your wife has a great sammi here!
Like you Curt, I’ve never been a big sauerkraut fan, but my taste buds are constantly evolving. I think I would actually enjoy it more in your casserole more than in a sandwich! This looks really good, and I love corned beef!