Hearty Reuben Casserole

A delightful twist on the classic Reuben sandwich, this casserole combines savory corned beef, tangy sauerkraut, and gooey Swiss cheese with a crispy rye bread topping for a comforting and satisfying main dish.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1.5 lbs corned beef, cooked and shredded

2 cups sauerkraut, drained

8 slices Swiss cheese

3 cups rye bread, cubed

1/2 cup thousand island dressing

2 tbsp butter, melted

1 tsp caraway seeds

Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F.

2. Layer the shredded corned beef in the bottom of a greased 9x13-inch baking dish.

3. Evenly spread the sauerkraut over the corned beef layer.

4. Place the Swiss cheese slices over the sauerkraut.

5. In a bowl, combine the rye bread cubes, melted butter, and caraway seeds; toss well.

6. Spread the rye bread mixture over the cheese layer evenly.

7. Drizzle the thousand island dressing over the top.

8. Bake in the preheated oven for 25-30 minutes, until the bread is golden and the cheese is bubbly.

9. Allow to cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual portions in the microwave for 1-2 minutes until warmed through, or cover the casserole with foil and warm in a 350°F oven for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.