Reuben Casserole
A delightful casserole version of the classic Reuben sandwich featuring corned beef, sauerkraut, and Swiss cheese.
Equipment
- 9x13-inch casserole dish For baking the casserole.
Ingredients
Main Ingredients
- 3 slices rye bread, cubed
- 1 can sauerkraut, drained and rinsed
- 1 pound deli sliced corned beef, cut into strips
- 3.75 cup Russian-style salad dressing
- 2 cups shredded Swiss cheese
- 1 spray Cooking spray For greasing the dish and foil.
Instructions
- Preheat your oven to 400°F (200°C). Spray a 9x13-inch casserole dish with cooking spray. Also, spray one sheet of aluminum foil with cooking spray to prevent sticking.
- Spread the cubed rye bread evenly across the bottom of the prepared casserole dish. This will create a delicious base that soaks up all the flavors.
- Layer the bread cubes with the drained and rinsed sauerkraut and the strips of corned beef. Make sure to distribute them evenly for balanced flavor in every bite.
- Pour the Russian-style salad dressing over the top, ensuring everything is well coated.
- Cover the dish with the aluminum foil, sprayed-side down, to keep moisture in while baking.
- Bake in the preheated oven for 20 minutes. This allows the flavors to meld beautifully.
- After 20 minutes, remove the foil and discard it. Sprinkle the shredded Swiss cheese generously over the casserole.
- Continue baking for an additional 10 minutes or until the cheese is melted and bubbly. Keep an eye on it to prevent burning!
Notes
You can customize this casserole by adding a layer of sliced pickles or mustard for extra flavor. Serve this delicious casserole with a side of coleslaw or a fresh green salad.