Reuben Casserole

Name: Reuben Casserole
Total time: 60 min
Ingredients: 10–12 slices Bread, cubed; ½ cups Butter, melted; 1 lb Sauerkraut, drained; ½ cups Parsley, chopped; 2 tsp Caraway seed; 3 cups Swiss cheese, shredded; 1 cup Reuben sauce; 1 lb Corned beef; 1 cup Mayonnaise; ¼ cups Ketchup; 2 tsp Horseradish; 2 tsp Worcestershire sauce; 1 tsp Sriracha sauce; ½ tsp Paprika; 1 Shallot, grated minced; to taste Salt

By Pinch of Yum · 60 min

Ingredients

Bread · cubed10–12 slices
Butter · melted½ cups
Sauerkraut · drained1 lb
Parsley · chopped½ cups
Caraway seed2 tsp
Swiss cheese · shredded3 cups
Reuben sauce1 cup
Corned beef1 lb
Mayonnaise1 cup
Ketchup¼ cups
Horseradish2 tsp
Worcestershire sauce2 tsp
Sriracha sauce1 tsp
Paprika½ tsp
Shallot · grated minced1
Saltto taste

Instructions

Preheat the oven to 350°F. Toss the bread cubes with the melted butter in a bowl.
Whisk the reuben sauce ingredients together, then taste and adjust.
In a separate bowl, combine the sauerkraut, parsley and caraway seeds.
Spread half the buttered bread cubes on the bottom of a 9×13 baking dish and bake for 10 minutes, then take it out of the oven.
Layer on top of the baked bread: sauerkraut, Swiss cheese, sauce, corned beef, then the remaining sauerkraut, cheese and sauce. Finish with a little more cheese and the remaining bread cubes.
Bake for 35 minutes.
Drizzle with sauce, sprinkle with parsley and serve.

Summarized from Pinch of Yum's video. Watch it for the details.

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Cheese Bread Shallot Swiss cheese Horseradish Sauerkraut Corned beef

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