Description
A warm, layered casserole that captures all the classic flavors of a Reuben sandwich: tender corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese, all baked together in a satisfying dish.
Ingredients
- 2 cups rye bread, cubed
- 1/2 cup butter, melted
- 1 lb cooked corned beef, sliced or shredded
- 1 1/2 cups sauerkraut, drained and squeezed dry
- 1 cup Thousand Island dressing
- 2 cups shredded Swiss cheese
- 1 cup heavy cream
- 2 large eggs
- 1 tablespoon caraway seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a small bowl, combine cubed rye bread and melted butter. Spread evenly in the bottom of the prepared dish.
- Layer half of the corned beef over the bread, followed by all of the sauerkraut.
- Drizzle half of the Thousand Island dressing over the sauerkraut, then sprinkle with half of the Swiss cheese.
- Add the remaining corned beef, then top with remaining dressing and the rest of the cheese.
- In a separate bowl, whisk together heavy cream, eggs, and caraway seeds (if using). Pour the mixture evenly over the casserole.
- Bake for 25-30 minutes, until the casserole is set and the cheese is bubbly and golden brown.
- Let rest for 5 minutes before slicing. Serve warm.
Notes
You can customize the seasonings to taste. For added flavor, use rye bread with caraway seeds or add a sprinkle of paprika before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American