Description
A comforting casserole that layers all the classic Reuben sandwich flavors—corned beef, sauerkraut, Swiss cheese, and rye bread—into a hearty, easy-to-serve bake.
Ingredients
- 1 pound corned beef, thinly sliced or chopped
- 1 (16-ounce) jar sauerkraut, drained and squeezed dry
- 8 slices rye bread, cubed
- 2 cups shredded Swiss cheese
- 1 cup Thousand Island dressing
- 1/2 cup sour cream
- 2 tablespoons butter, melted
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the cubed rye bread with melted butter and caraway seeds. Spread half of the bread mixture evenly in the bottom of the baking dish.
- Layer half of the corned beef over the bread, followed by half of the sauerkraut, half of the Swiss cheese, and half of the Thousand Island dressing.
- Repeat the layers with the remaining bread, corned beef, sauerkraut, cheese, and dressing.
- In a small bowl, mix sour cream with a pinch of salt and pepper, then spread evenly over the top layer.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly and the top is golden brown.
- Let cool for 5-10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American