Description
A hearty, comforting Reuben casserole with layers of corned beef, sauerkraut, Swiss cheese, and toasted rye bread, baked until golden and bubbly.
Ingredients
- 1 pound thinly sliced corned beef
- 1 (14-ounce) can sauerkraut, rinsed, drained, and squeezed dry
- 8 ounces Swiss cheese, shredded
- ½ cup Thousand Island dressing
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup fresh parsley, chopped
- 12 slices rye bread, cut into 1-inch cubes
- 2 tablespoons butter, melted
- Optional toppings: rye croutons or caraway seeds
Instructions
- Preheat oven to 350°F.
- Place rye bread cubes in a large bowl, drizzle with melted butter, and toss to coat. Spread on a baking sheet and toast 8–10 minutes until lightly golden.
- In a large bowl, mix corned beef, sauerkraut, Swiss cheese, Thousand Island dressing, mayonnaise, Dijon mustard, and parsley.
- Grease a 9×13-inch baking dish lightly. Spread half of the toasted bread cubes on the bottom.
- Layer the Reuben mixture over the bread evenly, then cover with remaining bread cubes.
- Bake uncovered for 30 minutes until cheese is melted and bubbly and the top is golden.
- Let the casserole rest 5–10 minutes before serving.
Notes
- Substitute turkey-style deli meat for corned beef for a lighter option.
- Swap Swiss cheese for Gruyère for a nuttier flavor.
- Use gluten-free bread if needed; ensure it toasts well.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for best texture, or microwave if short on time.
- Freeze unbaked casserole for later use; thaw and bake fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole/Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
