Description
This Reuben Casserole transforms the classic deli sandwich into a warm, comforting baked dish. Layers of buttery rye bread, savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese create a hearty casserole perfect for family dinners or casual entertaining.
Ingredients
Scale
Base
- 6-8 slices light rye bread, cubed
- 2 Tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling & Toppings
- 1 pound deli corned beef, coarsely chopped
- 14.5 ounces sauerkraut, drained and rinsed
- 1 1/2 cups Thousand Island dressing
- 2 cups shredded Swiss cheese, divided
Instructions
- Preheat the oven and prepare dish: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Season bread cubes: In a large bowl, combine the rye bread cubes with melted butter, garlic powder, onion powder, caraway seeds, salt, and black pepper. Stir until all bread cubes are evenly coated with the seasoning mixture.
- Create the first bread layer: Spread half of the seasoned bread cubes evenly across the bottom of the prepared baking dish to form the base layer.
- Add corned beef layer: Distribute half of the chopped corned beef evenly over the bread layer, ensuring consistent coverage for balanced flavor.
- Layer the sauerkraut: Spoon half of the drained and rinsed sauerkraut over the corned beef, spreading it evenly across the dish.
- Add Thousand Island dressing: Pour ¾ cup of the Thousand Island dressing over the sauerkraut and use a spatula to smooth it out, covering the entire layer.
- First cheese layer: Sprinkle 1 cup of shredded Swiss cheese evenly over the dressing to create a cheesy layer.
- Repeat layers: Repeat the layering process starting with the remaining seasoned bread cubes, corned beef, sauerkraut, and ¾ cup of Thousand Island dressing. Finish by sprinkling the remaining 1 cup of Swiss cheese on top.
- Bake covered: Cover the dish tightly with aluminum foil to retain moisture and bake for 20 minutes at 375°F (190°C).
- Bake uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and golden brown on top.
- Rest before serving: Allow the casserole to cool for 5-10 minutes to set and make serving easier. Enjoy your Reuben Casserole warm.
Notes
- You can substitute light rye bread with pumpernickel or a sturdy white bread if preferred.
- Drain and rinse sauerkraut thoroughly to reduce excess moisture and sharpness.
- If you like extra tanginess, add an additional tablespoon of Thousand Island dressing.
- To save time, use pre-shredded Swiss cheese but freshly shred if possible for better melting.
- Leftovers store well covered in the refrigerator for up to 3 days; reheat covered to retain moisture.
