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Creamy Reuben Casserole
Prep Time:
10 minutes
Cook Time:
30 minutes
6 servings

1 jar (11 ounce) Rothschild Farm Toasted Garlic & Horseradish Dip

1 can (14 to 16 oz.) sauerkraut, drained

1 can (4.25 oz.) chopped ripe olives, drained

1/4 cup mayonnaise

1/4 cup H-E-B Sour Cream

2 cups (8 oz.) shredded Swiss cheese

8 oz. cooked corned beef, coarsely chopped


Heat oven to 350°F. Spray a 9 X 13-inch baking dish with non-stick cooking spray.
Drain sauerkraut and olives. Combine garlic dip, mayonnaise and sour cream into large bowl
; stir in sauerkraut, olives, cheese and corned beef.
Transfer mixture to prepared baking dish; cover dish with foil. Bake in oven 20 minutes; r
emove foil and bake 10 to 15 minutes longer or until casserole is hot and bubbly. Serve wh
ile hot.

Nutritional Information

No Nutritional Information Available