St. Patrick’s Day Reuben Casserole by Low Country Leah

Overhead shot of St Patrick's Day Reuben Casserole featuring New York Rye Loaf artisan bread with festive decorations surrounding the dish

This is a guest recipe from the talented Low Country Leah.

  • 1 loaf of La Brea Bakery New York Rye Loaf (broken up)
  • 1 lb. corned beef (chopped) **order at deli counter**
  • 6 oz of thinly sliced Swiss cheese
  • (1) 8 oz sauerkraut (drained) **I only used 6 oz**
  • 1 cup 1,000 island dressing 
  • 2 eggs
  • ¼ cup light sour cream
  • 1 Tbsp spicy brown mustard
  • 4 Tbsp butter

1. Preheat oven to 400°F.

2. Cut and break bread into bite size pieces.

3. Combine dressing, sauerkraut, eggs, sour cream, and mustard. Stir.

4. In a casserole dish layer:

   • About 3 cups of bread

   • 2 Tbsp melted butter

   • Corned Beef

   • Dressing Mixture

   • Cheese

   • Remainder of the bread

   • 2 Tbsp melted butter

5. Cover and bake for 20-30 minutes.

6. Take off cover and broil on low for about 3 minutes or until bread gets crispy on top.

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