Description
This Baked Reuben Casserole layers rye bread, corned beef, sauerkraut, Swiss cheese, and a creamy Thousand Island dressing for a hearty, delicious twist on the classic Reuben sandwich.
Ingredients
Scale
- 4 cups rye bread, cubed
- 1 pound deli corned beef, chopped
- 1 (14-ounce) can sauerkraut, drained and rinsed
- 2 cups shredded Swiss cheese
- 1 cup Thousand Island dressing
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds (optional)
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a small bowl, whisk together Thousand Island dressing, sour cream, milk, and Dijon mustard. Set aside.
- Spread half of the rye bread cubes evenly in the prepared baking dish.
- Layer half of the chopped corned beef over the bread.
- Spread half of the sauerkraut over the corned beef.
- Pour half of the dressing mixture over the sauerkraut.
- Sprinkle half of the shredded Swiss cheese on top.
- Repeat layers: remaining bread, corned beef, sauerkraut, dressing mixture, and Swiss cheese.
- Drizzle melted butter over the top layer and sprinkle with caraway seeds if desired.
- Bake uncovered for 20-25 minutes, until bubbly and golden brown on top.
- Let rest for 5 minutes before serving.
Notes
For best results, use rye bread that is slightly stale to absorb the flavors without becoming mushy. Serve with extra Thousand Island dressing on the side.
Nutrition
- Calories: 485
- Sugar: 6g
- Fat: 32g
- Carbohydrates: 26g
- Protein: 25g