Corned Beef Casserole
Leftover corned beef casserole with noodles or bake in oven as reuben casserole with sauerkraut. Best way of how to use leftover corned beef.
Servings: 6
Equipment
- 1 9x13 pan
- 1 Bowl
- 1 cutting board
Ingredients
- 2.5-3 c corned beef precooked, cubed
- 1 jar sauerkraut 14 oz., drained and rinsed
- 2 c Swiss cheese
- 1 c Russian dressing or French dressing works
- 1 c mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp worchestershire sauce
- 1 tsp caraway seeds optional, best if making reuben casserole style
- 1 loaf rye bread sliced, or use 16 oz. boiled to al dente noodles
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. In a medium bowl, mix together the Russian dressing, mayonnaise, Dijon mustard, Worcestershire sauce, and caraway seeds (if using.) Set aside.
- Place half of the sliced rye bread (or half boiled to al dente noodles if you'd prefer) in the prepared baking dish, followed by a layer of half the diced corned beef, layer of half the sauerkraut, half of the Swiss cheese, and half of the dressing mixture.
- Repeat the layers with the other half, finishing with a generous sprinkle of Swiss cheese on top.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Allow the casserole to cool for a few minutes before serving. Slice and enjoy.
Video
Nutrition
Serving: 2oz | Calories: 520kcal | Carbohydrates: 8g | Protein: 19g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1904mg | Potassium: 438mg | Fiber: 5g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 35mg | Calcium: 376mg | Iron: 3mg