Reuben Casserole
A delicious twist on the classic Reuben sandwich, this casserole is filled with layers of corned beef, sauerkraut, and Swiss cheese.
Equipment
- 9x13-inch baking dish For baking the casserole.
Ingredients
Main Ingredients
- 6 slices light rye bread, cubed
- 2 tablespoons unsalted butter, melted
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon caraway seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pound deli corned beef, coarsely chopped
- 14.5 ounces can sauerkraut, drained and rinsed
- 1.5 cups Thousand Island dressing
- 2 cups shredded Swiss cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large bowl, combine the rye bread cubes with melted butter, garlic powder, onion powder, caraway seeds, salt, and pepper. Mix well until the bread is coated with the seasonings.
- Spread half of the seasoned bread cubes evenly on the bottom of the prepared baking dish.
- Evenly distribute half of the chopped corned beef over the bread layer.
- Spread half of the drained sauerkraut over the corned beef layer.
- Pour 3/4 cup of Thousand Island dressing over the sauerkraut, ensuring it covers the entire layer.
- Sprinkle 1 cup of shredded Swiss cheese over the dressing to create the first cheese layer.
- Repeat the layers, finishing with the final cup of shredded Swiss cheese.
- Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and golden on top.
- Let the casserole cool for 5-10 minutes before serving.
Notes
For added flavor, you can sprinkle some extra caraway seeds on top before baking. No alcoholic drinks allowed, please substitute with a non-alcoholic option.