Description

A hearty and delicious casserole that captures all the flavors of a classic Reuben sandwich in an easy-to-make baked dish. Layers of savory corned beef, tangy sauerkraut, Swiss cheese, and a creamy dressing are topped with a crispy rye bread crust.

Ingredients

1 tablespoon butter, softened
8 slices rye bread, cubed
1 1/2 pounds thinly sliced deli corned beef
1 (14 oz) can sauerkraut, drained and rinsed
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing
1/2 cup sour cream
3 large eggs
1/2 cup milk
1/2 teaspoon caraway seeds (optional)
Salt and black pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Spread half of the rye bread cubes in an even layer in the prepared dish. Top with half of the corned beef, then half of the sauerkraut, and half of the Swiss cheese.
Repeat layers: remaining bread, corned beef, sauerkraut, and cheese.
In a medium bowl, whisk together Thousand Island dressing, sour cream, eggs, milk, caraway seeds (if using), salt, and pepper until smooth. Pour evenly over the casserole.
Bake for 25-30 minutes, or until the top is golden brown and the filling is set. Let stand for 5 minutes before serving.

Notes

You can customize the seasonings to taste. For extra flavor, add a layer of Russian dressing instead of Thousand Island, or use deli-cut pastrami in place of corned beef.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American