Smoke Chops Reuben Casserole
Here’s a fun, smoky take on a classic that will be a hit with your crew. Using the traditional ingredients of a great Reuben sandwich, we take it to the smoker for a great alternative to the usual smoked meats. And it’s easy!
- Total Time: 50 minutes
- Yield: 6 Servings 1x
Ingredients
Units
Scale
- 1 lb corned beef (sliced)
- 1 lb rye bread (cubed)
- 1 lb sauerkraut (drained)
- 1 cup Swiss cheese (shredded)
- 1/2 cup Thousand Island dressing
- 4 large eggs
- 1 cup milk
- 1/4 tsp black pepper (or to taste)
- 1 tbsp fresh parsley (chopped, for garnish)
Get Recipe IngredientsInstructions
- Preheat smoker to 350 degrees Fahrenheit.
- Lightly grease a baking dish. Use a disposable pan for easy cleanup.
- Layer the bottom of the dish with half of the cubed rye bread.
- Spread half of the drained sauerkraut over the bread layer.
- Layer half of the sliced corned beef over the sauerkraut.
- Sprinkle half of the shredded Swiss cheese over the corned beef.
- Repeat the layers: remaining rye bread, remaining sauerkraut, remaining corned beef, and remaining Swiss cheese.
- In a separate bowl, whisk together the eggs, milk, and black pepper.
- Evenly drizzle the Thousand Island dressing over the top layer of cheese.
- Slowly pour the egg and milk mixture over all the layers, ensuring it soaks in.
- Smoke at 350 degrees for 25 minutes, or until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Recipe Card powered by
