Ruben casserole

This recipe is so gooey and great for anytime really. I make it for football and also for usual weeknight dinners. This is always a hit with the melted swiss cheese and the crunchy toasty top.....yummmmm.

Lori Victory @cook_4512288

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Ingredients

60 mins

6 servings

1 poundcorned beef lunchmeat
1 poundswiss cheese slices
1/2 bagsaurkraut, squeezed and drained
1 loafmarble rye bread
3/4 bottlethousand island dressing
1 cupsour cream
1/2 stickbutter, melted

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Steps

60 mins

1

In a 13x9 casserole dish, spray with cooking spray. Chop bread slices into cubes and coat the bottom with the cubed bread, about half the loaf.
2

Chop corned beef into cubes or strips or leave it in sliced form, however you like it and sprinkle over bread cubes.
3

After the kraut has been squeezed out and drained throughly, sprinkle half the bag onto the meat.
4

In a seperate bowl mix the dressing and the sour cream and then coat the top evenly, using all the mix.
5

Take the sliced swiss and place it over the mixture kverlapping the cheese squares.....the more cheese the better!
6

Cut up more bread cubes and cover the entire casserole with the rest of the bread.
7

Drizzle the melted butter over the top of the bread evenly.
8

Cover with aluminum foil and bake 45 minutes covered at 375 degrees, then remove the foil and turn the oven up to 400 degress and bake 15 min more.