Rosemary's Reuben Casserole

Rosemary's Reuben Casserole
Servings: 10 to 12 Prep 5 mins Bake 350°F 45 mins Cool 5 mins to 10 mins

Ingredients

  • 3 cans (12 ounces each) corned beef (or cook a 3-1/2-pound corned beef)
  • 1 (2 small cans) sauerkraut, drained
  • 1 cup salad dressing (such as Hellman's or Miracle Whip)
  • 1/2 cup Thousand Island dressing
  • 2 cups shredded Swiss cheese
  • 2 tablespoons unsalted butter
  • 1/2 cup bread crumbs

Make It

1. Crumble corned beef and place with sauerkraut in a 9 x 13-inch pan.

2. Mix dressings together and pour over top. Cover with Swiss cheese.

3. Melt butter and mix with bread crumbs and sprinkle over top. Bake at 350 degrees F for 45 minutes. Cool 10 minutes.