Description
A warm and hearty twist on the classic Reuben sandwich, this casserole combines corned beef, Swiss cheese, sauerkraut, and rye bread baked to golden perfection. Perfect for family dinners or potlucks!
Ingredients
- 6 cups rye bread, cubed
- 1 lb corned beef, chopped
- 1 ½ cups sauerkraut, drained
- 2 cups Swiss cheese, shredded
- 1 cup Thousand Island dressing
- ½ cup mayonnaise
- 2 large eggs
- ½ cup milk
- 2 tbsp butter, melted
- Fresh parsley for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the cubed rye bread evenly across the bottom of the dish. Drizzle melted butter over the bread cubes.
3. Evenly layer chopped corned beef over the bread. Spread the sauerkraut on top of the corned beef. Sprinkle shredded Swiss cheese over the sauerkraut.
4. In a mixing bowl, whisk together Thousand Island dressing, mayonnaise, eggs, and milk. Pour the mixture evenly over the casserole.
5. Cover the casserole with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
6. Let the casserole cool slightly, garnish with fresh parsley, and serve warm.
Notes
1️⃣ Drain the Sauerkraut Thoroughly: Excess liquid from sauerkraut can make the casserole soggy. Make sure to press out as much moisture as possible before layering it in.
2️⃣ Use Fresh Rye Bread: Slightly stale rye bread works best as it absorbs the dressing mixture without becoming mushy. If your bread is too soft, lightly toast it before using.
3️⃣ Let It Rest Before Serving: After baking, allow the casserole to sit for 5–10 minutes. This helps the layers set, making it easier to cut and serve clean portions.
Nutrition
- Serving Size: 1 slice