Description
A delicious and easy-to-make casserole that combines the classic flavors of a Reuben sandwich into a hearty dish.
Ingredients
Scale
- 1 lb sliced corned beef
- 10 slices rye bread, cubed
- 2 cups sauerkraut, well-drained
- 2 cups shredded Swiss cheese
- 1 cup Russian or Thousand Island dressing
- 1/4 cup melted butter
- 1 cup milk
- 1 tbsp caraway seeds (optional)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Bread: Cube the rye bread and place half in a greased 9×13 inch baking dish.
- Layer the Ingredients: Spread half of the corned beef over the bread cubes, add half of the sauerkraut on top of the beef, sprinkle one cup of Swiss cheese over the sauerkraut, drizzle half of the dressing over the cheese, and repeat the layers with the remaining bread, corned beef, sauerkraut, cheese, and dressing.
- Mix and Pour: In a small bowl, combine the melted butter and milk, add caraway seeds, salt, and pepper to the mixture, and pour this liquid over the assembled casserole evenly, allowing it to soak into the bread.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, then bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.
Notes
- Ensure the sauerkraut is well-drained to prevent the casserole from becoming too soggy.
- Adjust the amount of dressing to taste; more dressing will yield a creamier casserole.
- If you enjoy a stronger caraway flavor, increase the amount of caraway seeds.
- For added texture, consider toasting the rye bread cubes before assembling the casserole.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving