Description
A deconstructed Reuben sandwich baked into a hearty casserole with layers of corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese, all on a bed of rye bread cubes.
Ingredients
Scale
For the Crust:
- 8 slices rye bread, cubed
- 1 lb sliced deli corned beef, chopped
- 1 (14 oz) can sauerkraut, rinsed and drained
- 2 cups shredded Swiss cheese
- 1 cup Russian or Thousand Island dressing
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 tbsp caraway seeds (optional)
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cubed rye bread with melted butter and caraway seeds (if using). Toss to coat.
- Spread half of the bread cubes evenly in the prepared dish.
- Layer chopped corned beef over the bread, followed by the drained sauerkraut.
- In a small bowl, whisk together dressing and sour cream. Spread half of this mixture over the sauerkraut.
- Sprinkle half of the Swiss cheese over the dressing layer.
- Repeat layers: remaining bread cubes, remaining dressing mixture, and remaining Swiss cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and golden.
- Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For a lighter version, use reduced-fat cheese and dressing.