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.
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.
Cooking Instructions
- 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.
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