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Rueben Casserole (Slow Cooker)
I love Rueben sandwiches. I would eat them hourly if I could. So why not a Rueben casserole? It turned out fantastic. The taste is nearly identical to the sandwich and no greasy fingers. This has become a thing now. Ingredients
- Rye bread (6-8 slices)
- Sauerkraut (a can, jar or bag)
- Corned Beef sliced thin (1/2 pound)
- Russian Dressing (a bottle)
- Swiss Cheese (to your liking)
Directions
- Open a can, jar or bag of sauerkraut and drain it in a colander at least 3 hours.
- Toast 6-8 slices of Rye bread and cut into croutons.
- Line the bottom of the slow cooker with Rye croutons.
- Cover croutons with drained sauerkraut (sauerkraut is not good unless it makes you pucker. if you are not like me you might want to rinse your sauerkraut)
- Slice corned beef into narrow strips and cover sauerkraut.
- Cook covered on low for 8 hours.
- Drizzle Russian Dressing (you can also use Thousand Islands) until it covers the beef.
- Cover the dressing with Swiss cheese
- Cook covered on low for at least an hour.
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