Reuben Sauerkraut Tomato Casserole
Discover the ultimate comfort food with this Reuben Sauerkraut Tomato Casserole, a delightful twist on the classic deli sandwich. Layers of buttery rye bread, tangy sauerkraut, savory corned beef, and creamy Swiss cheese are elevated with a homemade Russian dressing bursting with bold flavors, including tomato paste, tangy relish, and Worcestershire sauce. Topped with a sprinkle of Parmesan for a golden, bubbly crust, this easy casserole is baked to perfection in just over half an hour. Perfect for a hearty family dinner or a crowd-pleasing potluck dish, this recipe brings together the best of bold, tangy, and savory flavors in every bite. Serve it with a crisp green salad or your favorite steamed veggies for a complete meal.
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Recipe Information
Ingredients
- 8 slices Rye bread
- 4 tablespoons Butter
- 2 cups Sauerkraut
- 12 ounces Corned beef
- 8 slices Swiss cheese
- 2 tablespoons Tomato paste
- 1 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Sweet pickle relish
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with butter or cooking spray.
Butter both sides of the rye bread slices (about 1/2 tablespoon butter per slice). Set aside.
In a medium saucepan over medium heat, combine the tomato paste, mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, salt, and black pepper. Stir until smooth and heated through, creating a homemade Russian dressing. Remove from heat and set aside.
Spread half of the buttered rye bread slices on the bottom of the prepared casserole dish, arranging them to cover the entire base.
Evenly layer 1 cup of sauerkraut over the bread slices. Follow with half of the corned beef slices and 4 slices of Swiss cheese.
Drizzle half of the Russian dressing over the layers, evenly distributing it across the surface.
Repeat the layering process with the remaining bread slices, sauerkraut, corned beef, Swiss cheese, and Russian dressing.
Sprinkle the grated Parmesan cheese evenly over the top layer to create a golden crust as it bakes.
Cover the casserole dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbling and the top is golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. Enjoy your Reuben Sauerkraut Tomato Casserole with a crisp green salad or steamed vegetables on the side.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 340 mg | 26% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
