Reuben Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3/4 cup cubed rye bread
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 1/2 cups milk
• 1/2 cup finely chopped onion
• 3/4 lb deli sliced corned beef, chopped or 3/4 lb leftover corned beef brisket, sliced and chopped
• 1 1/2 teaspoons dry mustard
• 1 tablespoon granulated sugar
• 32 ounces sauerkraut, drained
• 2 medium baking potatoes, thinly sliced
• 2 cups shredded swiss cheese
• 2 tablespoons butter, melted

Recipe

• 1 heat oven to 250°f.
• 2 arrange bread cubes in a single layer on a baking sheet. toast in the oven until dry. crush or process cubes in a food processor until you have medium crumbs; set aside. increase oven temperature to 350°f.
• 3 in large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. set aside.
• 4 spread sauerkraut evenly in bottom of a lightly greased 9x13-inch baking dish. place potatoes in single layer, slightly overlapping, over 'kraut. spoon soup mixture over potatoes and top with cheese.
• 5 in small bowl, combine melted butter with rye bread crumbs, and sprinkle mixture over cheese.
• 6 cover and bake 50 minutes. remove cover and bake 10 minutes more.