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Reuben-Pierogie Casserole

Reuben-Pierogie Casserole

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Donnalee

Donnalee

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

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Ingredients {{adjustedServings}} servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

eecaule
12

eecaule

2/11/2011

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.

Shelley
9

Shelley

2/24/2011

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.

Megz
7

Megz

2/16/2011

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 of rye bread - I ended up using at least a cup to cover the top and add a little crunch. It definitely takes the whole 40 minutes!

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