Hot Reuben Casserole Recipe

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Servings: 1


  • 1 pkt (1 oz) powdered white sauce mix
  • 1 1/4 c. lowfat milk
  • 2 Tbsp. spicy brown mustard
  • 1/2 tsp caraway seeds
  • 1 can (8 ounces) sauerkraut, rinsed and liquid removed
  • 1 Tbsp. pickle relish
  • 8 slc rye bread, cut into 1/2-inch cubes
  • 1/3 c. Thousand Island dressing
  • 6 ounce corned beef, cut into 1/2-inch strips
  • 2 ounce Swiss cheese, shredded


  1. Prepare white sauce according to package directions using lowfat milk. Stir in the spicy brown mustard and caraway seeds. Set aside. Preheat oven to 350 F. In a small bowl, combine sauerkraut and relish. In another bowl, combine rye bread cubes and Thousand Island dressing. Grease a medium casserole dish. Spread half the bread mix on the bottom followed by half the sauerkraut mix and half the mustard sauce. Add in the corned beef and the Swiss cheese. Layer with remaining sauerkraut mix and remaining sauce. Top with remaining bread mix. Bake till the top is golden brown and filling is cooked through, about 35 min.


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