Description
All the bold flavors of a classic Reuben sandwich baked into one cheesy, bubbly casserole. Made with corned beef, sauerkraut, Swiss cheese, rye bread cubes, and creamy dressing, this easy comfort food dinner is perfect for weeknights or St. Patrick’s Day.
Ingredients
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6–8 cups rye bread cubes
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1 pound corned beef, chopped
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2 cups sauerkraut, drained and squeezed dry
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2 cups shredded Swiss cheese
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1 cup Thousand Island dressing
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1 cup sour cream
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2 large eggs
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2 tablespoons melted butter
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1 teaspoon caraway seeds (optional)
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½ teaspoon black pepper
Instructions
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Preheat oven to 350°F. Grease a 9×13-inch baking dish.
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Spread half of the rye bread cubes in the dish.
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Layer half of the corned beef, sauerkraut, and Swiss cheese on top.
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Repeat layers with remaining bread, corned beef, sauerkraut, and cheese.
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In a bowl, whisk together Thousand Island dressing, sour cream, eggs, melted butter, caraway seeds, and pepper.
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Pour mixture evenly over the casserole, gently pressing bread down to absorb.
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Cover with foil and bake for 30 minutes.
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Remove foil and bake an additional 15–20 minutes until golden and bubbly.
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Let rest 10 minutes before serving.
Notes
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Be sure to squeeze sauerkraut very dry to prevent excess moisture.
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For a crispier top, broil 2–3 minutes at the end.
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Russian dressing can be substituted for Thousand Island.
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Great for make-ahead — assemble and refrigerate up to 24 hours before baking.
- Prep Time: 15 MINUTES
- Cook Time: 45 MINS
- Category: CASSEROLE, Dinner
- Method: BAKED
- Cuisine: American