Reuben Casserole


10 oz rye bread, cut into 3/4 ” cubes

3-1/2 cups green apples, chopped

1-1/4 cup red onion, slivered

16 oz sauerkraut, rinse and drain

1/4 cup Dijon mustard

1/4 cup mayonnaise

8 oz Swiss cheese, grated

1/2 lb corn beef brisket, sliced thin


Crisp bread in 400*F oven for 10 minutes. Spoon half of bread into shallow 2 1/2 QT dish. In bowl combine apples, onion, kraut, mustard, mayonnaise and 1/2 of cheese. Spread half of mixture over bread cubes. Coarsely chop corned beef. Spread evenly over mixture. Top with remaining apple mixture. Cover tightly with foil. Bake 50 to 60 minutes until apples are tender. Sprinkle with remaining bread cubes. Top with remaining cheese. Bake uncovered 20 minutes more. Serves 6.


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