From start to finish, you’ve got to make sure your St. Patrick’s Day is filled with festive fun — even down to the food! So, for dinner we highly recommend this Delicious Reuben Casserole to keep the celebration going. Loaded with all the good things you’d find in the sandwich-version, there’s plenty of zesty corned beef and sauerkraut loaded in there to feed a crowd. Of course, there’s melty cheese and even some amazing, marbled rye bread because how could that not be included?! Loaded with great flavor and plenty of luck, the Delicious Reuben Casserole is the perfect way to end your shamrock-themed Shabang!
Ingredients
- 1/2 cup unsalted butter, melted, divided, plus more, to taste, for greasing the pan
- 1 (10.25-ounce) can cream of chicken soup
- 1/2 cup milk
- 2 cups Swiss cheese, shredded, divided
- 1/2 cup Thousand Island dressing
- 2 teaspoons caraway seeds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 (30-ounce) bag frozen shredded hash browns, thawed
- 1 pound leftover or deli corned beef, cut into 1/2-inch-thick pieces
- 1 pound sauerkraut, drained well
- 6 slices marbled rye sandwich bread, cut into 1-inch pieces
- parsley leaves, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Use the extra butter to grease a 9×13-inch baking dish.
Step 3 –In a large bowl, add 1/4 cup of the butter, the cream of chicken soup, the milk, 1 cup of the Swiss cheese, the dressing, the caraway seeds, the salt, the pepper, and the hash browns and mix until it is well-combined.
Step 4 –Spread the hash brown mixture into an even layer in the prepared baking dish.
Step 5 –Top the hash brown mixture with the corned beef, the sauerkraut, and the remaining Swiss cheese.
Step 6 –In a large bowl, add the bread pieces and the remaining 1/4 cup of the melted butter and toss to coat.
Step 7 –Sprinkle the coated bread pieces over the casserole.
Step 8 –Bake the casserole, about 30 minutes.
Step 9 –Carefully cover the baking dish with foil and bake the casserole until the corned beef reaches an internal temperature of 145 degrees F and the edges are hot and bubbly, about 15-20 minutes.
Step 10 –Serve the casserole garnished with the parsley.
