The perfectly-seasoned, beefy flavor of our SunFed Ranch Corned Beef does a jig with swiss cheese, sauerkraut, rye bread and Thousand Island dressing. It’s not very often there’s leftovers with our corned beef, but when there is, this casserole definitely hits the spot and then some.
15 Minutes PREP TIME
30 Minutes COOK TIME
45 Minutes TOTAL TIME
6 SERVINGS
Ingredients
1 lb. SunFed grass fed beef brisket, cooked and shredded
6 slices rye bread, cubed
1 (16 oz) jar sauerkraut, drained and rinsed
(our mouth is already watering)
3/4 cup Thousand Island or Russian-style salad dressing
2 cups shredded Swiss cheese
2 tablespoons butter
Instructions
Preheat oven to 400 degrees
Grease bottom of 9×13 inch baking dish with melted butter
Spread bread cubes evenly in the buttered dish
Spread sauerkraut over the bread cubes
Spread shredded beef brisket over the sauerkraut
Pour that dressing on top of it all
Spray aluminum foil with cooking spray and cover dish, sprayed-side down
Bake in pre-heated oven for 20 minutes
Remove cover, sprinkle cheese on top & bake for another 10 minutes
Serve, once you’ve had your fair share
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