Reuben Casserole
This Reuben Casserole combines layers of corned beef, sauerkraut, and Swiss cheese with a creamy Thousand Island dressing, all baked to perfection with a crusty rye bread topping. It’s a hearty and flavorful dish that brings the classic Reuben sandwich to a comforting casserole form, perfect for gatherings or family dinners.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 8 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound corned beef, sliced or shredded
- 1 can (14 ounces) sauerkraut, drained and rinsed
- 4 cups rye bread, cubed
- 2 cups Swiss cheese, shredded
- 1 cup Thousand Island dressing
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon caraway seeds (optional)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Toss the cubed rye bread with melted butter (and caraway seeds if using) in a bowl. Spread half of the cubes in the bottom of the prepared baking dish.
- Layer the corned beef over the bread cubes, then spread the drained sauerkraut over the corned beef. Sprinkle half of the Swiss cheese over the sauerkraut.
- In a bowl, mix together the Thousand Island dressing, sour cream, and milk until well combined. Spread this mixture evenly over the sauerkraut layer.
- Add the remaining bread cubes on top of the dressing layer, then sprinkle the remaining Swiss cheese over the top.
- Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://munchtwist.com/delicious-reuben-casserole-recipe/