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Open-Faced Reuben Casserole

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By Pillsbury Kitchens
Updated Sep 15, 2010
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Make this great beef Reuben sandwich using just five ingredients. A mouth-watering casserole that’s ready in 40 minutes!

Open-Faced Reuben Casserole

  • Prep Time 10 min
  • Total 40 min
  • Ingredients 5
  • Servings 6
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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 purchased Russian salad dressing
  • 8 oz. (2 cups) shredded Swiss cheese

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    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.

Nutrition

540 Calories
32g Total Fat
28g Protein
34g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
13g
65%
Cholesterol
110mg
37%
Sodium
1660mg
69%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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