Description
A hearty and comforting baked Reuben casserole layered with rye bread, corned beef, sauerkraut, Swiss cheese, and creamy Thousand Island dressing, baked until warm and bubbly.
Ingredients
- 8 slices rye bread, cubed
- 1 (14-16 oz) can sauerkraut, drained well
- 1 lb deli corned beef, chopped
- 2 cups shredded Swiss cheese
- 1 cup Thousand Island dressing
- 1/2 cup mayonnaise
- 1/2 teaspoon caraway seeds (optional)
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
- Spread half of the cubed rye bread evenly in the bottom of the prepared baking dish.
- Layer half of the corned beef over the bread, followed by half of the sauerkraut.
- Spread half of the Thousand Island dressing and sprinkle with half of the Swiss cheese.
- Repeat the layers with remaining bread, corned beef, sauerkraut, dressing, and cheese.
- In a small bowl, mix mayonnaise with caraway seeds (if using) and spread evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until hot and bubbly.
- Let rest for 5-10 minutes before serving.
Notes
- Drain sauerkraut very well to avoid excess moisture.
- Marble rye bread can be used for extra flavor.
- Substitute Russian dressing for Thousand Island if preferred.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 1280mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
