Corned beef, sauerkraut, dill pickles, swiss cheese, and the sauce that makes the Reuben great all layered together for a Reuben Casserole that is full of flavor! You wont even miss the bread!
WW My Way Smart Points: 13 Green, 13 Blue, 13 Purple
Getting Things Ready
To get started I carved the fat off of a corned beef roast and sliced the roast into thin pieces until I had a pound of corned beef.
I then chopped up the dill pickles into small pieces and set aside in a bowl. I took the sauerkraut and drained out the liquid using a paper towel and squeezing it until little liquid remained and set it aside. I made my own sauce by mixing the fat free mayo, ketchup, white wine vinegar, milk, and a touch of onion powder and stirring until combined.
Layering the Casserole
I sprayed my casserole dish with non-stick spray and placed a layer of the corned beef on the bottom
I then topped the beef with half of the pickles and kraut, and drizzled the sauce over the top of the layers
Top the first layer with half the swiss cheese, and then repeat to make 2nd layer
Baking the Casserole
To cook the casserole, I covered the dish with foil and baked at 400 for 1 Hour. After and hour, I removed the foil and cooked for 15 more minutes for the cheese to brown up
Cut the casserole into 6 pieces- like lasagna, and serve! Add Extra kraut or Sauce to taste, Serve hot, and Enjoy!