Reuben Casserole
Calories 397 (41% from fat)
Fat 18 gram
Saturated Fat 9 gram
Trans Fat 0 gram
Cholesterol 81 mg.
Sodium 1421 mg.
Carb. 24 gram
Fiber 4 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 31 gram
Ingredients
8 slices rye bread, toasted & cubed
(Make sure it's the hearty variety. We used Pepperidge Farm Seeded Jewish Rye Bread.)
1 cup light sour cream
3 Tbsp. tomato paste
1/2 cup dill pickles, chopped
1 cup onion, diced
1 tsp. garlic powder
1 tsp. stevia or non-nutritive sweetener
1 can (14 1/2 ounce) sauerkraut, drained
1 pound pastrami, chopped
8 ounces fat free mozzarella cheese, shredded
8 ounces swiss cheese, shredded
1 Tbsp. olive oil
All the classic flavors of a beloved reuben sandwich transformed into a hearty, crowd-pleasing casserole. Perfect for feeding a family or bringing to potlucks, this casserole delivers all the deli-style satisfaction you crave with the convenience of a one-dish meal that serves eight generous portions.
1. Toast the bread then cut it into cubes. Spread HALF the cubes on the bottom of a 9x13 inch casserole dish.
2. Mix the sour cream, tomato paste, dill pickles, onion, garlic powder and stevia together.
3. Preheat oven to 350 degrees Fahrenheit.
4. Layer the drained sauerkraut over the bread, then spread the chopped pastrami, followed by the sour cream mixture, then the mozzarella and finally the Swiss cheese over top.
5. Spread remaining bread cubes over the top.
6. Lightly spray the bread cubes with olive oil.
7. Bake at 350 degrees Fahrenheit for 30 minutes, until the edges turn brown and the bread is toasted.
Yield: 8 Servings
