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Layered Reuben Cornbread Casserole

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This Layered Reuben Cornbread Casserole recipe has it all. Corned beef, Thousand Island dressing, sauerkraut, Swiss cheese and, of course, cornbread, make up this deliciously easy casserole recipe, but there are even more flavors than just those! Take a peek at the ingredients list to see what other tastes make up this superstar casserole. Once you see how many amazing flavors come together in one delicious dish, you won't be able to resist making this Reuben-inspired meal. It's one of our favorite ways to enjoy corned beef. Yum!

Cooking Time35 min

Cooking MethodOven, Casserole

Ingredients

  • 2 (10-ounce) cans sauerkraut, drained
  • 2 medium tomatoes, thinly sliced
  • 1/3 cup Thousand Island salad dressing
  • 1 can (2-1/4 oz) sliced black olives, drained
  • 6 ounce thinly sliced corned beef, shredded
  • 6 ounce (1-1/2 cups) shredded Swiss cheese
  • 1 egg
  • 1 cup buttermilk
  • 1/3 cup milk
  • 3 tablespoon oil
  • 1 cup self-rising corn meal mix
  • 1/3 cup self-rising flour
  • __BLANK__
  • For the Mustard Sauce:
  • 1 teaspoon sugar
  • 1/2 cup mayonnaise
  • 1/2 cup prepared mustard
  • 1 teaspoon onion, finely chopped

Instructions

  1. Preheat oven to 425 degrees F.
     
  2. In ungreased 10-1/2" cast iron skillet, layer sauerkraut, tomato slices, salad dressing, olives and corned beef. Top with cheese, set aside.
     
  3. In medium bowl, beat egg. Add buttermilk, milk and oil; mix well.
     
  4. Add remaining cornbread ingredients, stir until smooth. Pour over filling mixture in skillet.
     
  5. Bake for 30 to 35 minutes or until golden brown.
     
  6. Meanwhile, combine all mustard sauce ingredients; blend well.
     
  7. Serve casserole with mustard sauce.

 

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