Reuben-Pierogie Casserole

Reuben-Pierogie Casserole

16
Donnalee 0

"This casserole is quick and easy. It's great by itself or with soup or salad."

Ingredients

45 m {{adjustedServings}} servings 827 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 827 kcal
  • 41%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 2062 mg
  • 82%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with the softened butter.
  2. Arrange the frozen pierogies into the prepared baking dish. Sprinkle the sauerkraut over top, then layer with the corned beef and Swiss cheese. Spread the salad dressing over the Swiss cheese, and sprinkle evenly with the bread crumbs. Wrap the dish with aluminum foil.
  3. Bake in the preheated oven for 20 minutes. Remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.
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Reviews

16
  1. 22 Ratings

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This was so yummy! I used potato and onion peirogies and an additional cup of sauerkraut, just because we like it so much. It is a great variation on my standard pierogie dinner.

This was very good. Very flavorful! Made exactly to recipe. Will make again when we get the craving for sauerkraut and corned beef. Thank you for sharing your recipe.

We thought this was pretty good. The flavors mixed well, but I wish there would've been more pierogie for the amount of stuff that was on top. For the rye crumbs, I toasted and crumbled pieces...