Description
All the flavors of a classic Reuben sandwich baked into a comforting casserole. Layers of tender corned beef, tangy sauerkraut, and melted Swiss cheese on a crispy rye bread base, topped with a creamy Russian dressing.
Ingredients
- 8 slices rye bread, cubed
- 1 pound cooked corned beef, thinly sliced
- 2 cups sauerkraut, drained
- 12 slices Swiss cheese
- 1/2 cup Russian dressing
- 1/4 cup butter, melted
- 1 teaspoon caraway seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Place half of the bread cubes in the bottom of the prepared dish.
- Layer half of the corned beef, half of the sauerkraut, and half of the Swiss cheese over the bread. Repeat layers with remaining bread, corned beef, sauerkraut, and cheese.
- Drizzle Russian dressing over the top, then sprinkle with caraway seeds if desired. Drizzle melted butter over everything.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until cheese is bubbly and golden.
- Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For a crispier topping, use additional bread cubes tossed in butter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: American