A delicious twist on the classic Reuben sandwich, this casserole features layers of corned beef, Swiss cheese, sauerkraut, and buttery rye bread, baked to golden perfection.
Ingredients
For the Bread:
- 8-10 slices rye bread, cubed (about 4-5 cups)
- ½ cup butter, melted
For the Filling:
- 1 pound corned beef, cut into bite-sized pieces
- 1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
- 2 cups shredded Swiss cheese
- ½ cup Thousand Island dressing (or Reuben dressing of your choice)
- 2 tablespoons chopped fresh parsley (optional)
- 2 teaspoons caraway seeds (optional)
Instructions/Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch rectangular baking dish.
- Prepare the Bread:
- In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
- Spread half of the buttered bread cubes evenly over the bottom of the prepared baking dish.
- Layer the Filling:
- Layer the cut corned beef over the bread cubes.
- Sprinkle the drained sauerkraut (if using) over the corned beef.
- Distribute half of the shredded Swiss cheese on top of the sauerkraut.
- Drizzle the Thousand Island dressing evenly over the cheese layer.
- Sprinkle with chopped parsley and caraway seeds, if using.
- Finish the Dish:
- Top with the remaining bread cubes and the rest of the shredded Swiss cheese.
- Bake:
- Bake for 30-35 minutes, or until the cheese is melted and bubbly, and the bread cubes are golden brown on top.
- Cool and Serve:
- Let the casserole cool slightly before serving.
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6-8
Hearty Reuben Casserole
A flavorful baked casserole packed with the essence of a Reuben sandwich, perfect for gatherings or a satisfying meal.