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Madison Area Gluten Intolerance Chapter

Reuben Casserole

Serves 6-8

1 can (16 oz) sauerkraut, drained
10 oz corn beef, cooked (Buddings is gluten-free)
2 cups shredded Swiss cheese
1/4 cup thousand island dressing
2 large tomatoes, sliced thin
2 tablespoons butter
5-6 slices rye bread, gluten-free
1/2 cup butter, melted
1/4 teaspoon caraway seeds

Arrange sauerkraut in bottom of shallow 3 quart dish. Top with corn beef and cheese. Spoon dressing on top. Add tomatoes, dot with 2 tablespoons butter. Cube bread, toss in melted butter with caraway seeds, and top casserole with it. Bake in a 425° F oven for 25-30 minutes.