Description
A comforting casserole that layers all the classic flavors of a Reuben sandwich—tender corned beef, tangy sauerkraut, creamy Swiss cheese, and rye croutons—into an easy, baked dish.
Ingredients
Scale
For the Crust:
- 1 (1 lb) loaf rye bread, cubed
- 1/2 cup unsalted butter, melted
- 1 lb corned beef, chopped
- 1 (16 oz) jar sauerkraut, drained and squeezed dry
- 1 1/2 cups Thousand Island dressing
- 2 cups shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, toss the cubed rye bread with the melted butter until evenly coated. Press half of the bread cubes into the bottom of the prepared baking dish to form a crust.
- Layer the chopped corned beef evenly over the bread crust. Spread the drained sauerkraut over the corned beef. Pour the Thousand Island dressing over the sauerkraut and spread it into an even layer.
- Sprinkle the shredded Swiss cheese evenly over the top. Top with the remaining buttered rye bread cubes and sprinkle with caraway seeds if using.
- Bake for 30-35 minutes, or until the casserole is hot and bubbly and the top is golden brown and crispy. Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.