Come Saturday, a select few of us will have a little bit of leftover corned beef. If you’re smart, you’ll make extra like I do, so you will DEFINITELY have leftovers!!!! I love to repurpose leftovers to make take something I’ve already made to a whole new level. This recipe for Reuben Casserole by Janie Steel of Moore, Oklahoma does just that!
This recipe for Reuben Casserole comes from Fix-It and Forget-It Favorite Slow Cooker Recipes for Dad, which can be purchased just about anywhere books are sold in store and online. You can purchase a copy on amazon by clicking here.
Janie Steele, Moore, OK
Makes 4-6 servings
Prep. Time: 30 minutes
Cooking Time: 1 1/2 – 3 hours
Ideal slow-cooker size: 4-qt.
1¼ cups Thousand Island dressing
1 cup sour cream
1 Tbsp. minced onion
6 slices dark rye bread, cubed
6 slices light rye bread, cubed
¾ lb. sauerkraut drained
1½ lbs. corned beef, cut into bite-size pieces
1½ lbs. shredded Swiss cheese
¼ cup margarine
1. Grease crock with butter or spray oil.
2. Mix dressing, sour cream, and onion in bowl.
3. Arrange bread cubes in crock (reserve ½ cup each for topping). Cover bread with sauerkraut and corned beef.
4. Spread dressing mixture over corned beef and sprinkle cheese over the top. Top with remaining bread. Add pats of butter on top.
5. Cover and cook on High for 1½ hours, or on Low for 3 hours.