Corned Beef is delicious, but if you get a full Corned Beef Brisket, you’re going to have lots of leftovers! You probably don’t want to eat Corned Beef and Cabbage for a full week, so here’s a great way to use some left over Corned Beef – our Reuben Casserole recipe. This casserole takes your favorite Reuben sandwich flavors and puts them into a hearty casserole. Combine the ingredients, bake and enjoy a completely delicious dinner made from leftovers. If you like, you can customize this recipe by using Potatoes O’Brien for more flavors in the casserole, or by upping the cheese or Thousand Island dressing. The possibilities are almost endless. Let us know how you modified this recipe in the comments below!
- 1.5 lb(s) Diced Potatoes (frozen)
- 1 lb(s) Corned Beef (cooked and chopped)
- 2 cup(s) Swiss Cheese (shredded)
- 2 cup(s) Sauerkraut (drained)
- 1 cup(s) Thousand Island Dressing
- 1 Tbsp Salt
- 2 tsp Black Pepper
- 2 tsp Caraway Seed
Combine potatoes, corned beef, sauerkraut, Thousand Island dressing, salt, pepper and 2 tsp. of caraway seed in a 9 x 13 casserole dish. Mix together until combined. Top with Swiss Cheese and more caraway seeds, if desired.
Place into oven preheated to 350ºF and bake for 25 minutes or until cheese is melted and potatoes soft.
Once cooked, remove from oven and serve. Enjoy!