Description
Make a comforting casserole that tastes just like a classic Reuben sandwich. This easy bake uses simple layers for a hearty weeknight dinner.
Ingredients
Scale
- 1 pound cooked corned beef, chopped
- 1 (16 ounce) can sauerkraut, drained well
- 1 cup Thousand Island dressing
- 1 cup Swiss cheese, shredded
- 4 cups day-old rye bread, cubed
- 4 tablespoons butter, melted
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the chopped corned beef, drained sauerkraut, Thousand Island dressing, and Dijon mustard. Mix gently until everything is coated.
- Toss the cubed rye bread with the melted butter until lightly coated.
- Spread half of the buttered bread cubes evenly across the bottom of the prepared baking dish.
- Spoon the corned beef and sauerkraut mixture over the bread layer. Spread it out evenly.
- Sprinkle half of the shredded Swiss cheese over the meat and sauerkraut mixture.
- Top with the remaining buttered bread cubes.
- Sprinkle the remaining Swiss cheese over the top layer of bread.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
- Let the casserole rest for 5 minutes before cutting and serving.
Notes
- Drain the sauerkraut thoroughly to prevent the casserole from becoming watery. Press it dry with paper towels if needed.
- You can use deli-sliced corned beef and chop it yourself, or buy pre-chopped varieties.
- For extra flavor, lightly toast the bread cubes before assembling the casserole.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12
- Sodium: 1150
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 28
- Cholesterol: 85