Reuben Casserole
Reuben casserole is a warm, cheesy baked dinner that turns classic Reuben flavors into an easy layered casserole.
Ingredients
- 3-4 cups leftover corned beef, cooked and cubed
- 3 cups sauerkraut
- ¾ cup thousand island dressing
- 16 ounces marbled rye bread, cubed
- 2 cups swiss cheese, shredded
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In the greased baking dish, layer the corned beef, topped with sauerkraut, drizzle thousand island dressing evenly over the sauerkraut, followed by the cubed rye bread on top and sprinkle shredded Swiss cheese evenly over the bread.
- Cover the dish with aluminum foil to ensure even cooking.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Nutrition
Notes
- Drain the sauerkraut well: Press out extra liquid so the casserole does not turn watery.
- Layer in the right order: Corned beef first, then sauerkraut, then dressing, then rye bread, then Swiss cheese for the best texture.
- Toast the bread if needed: If your bread is soft or_toggle stale, lightly toast the cubes first so they stay slightly crisp on top.
- Cover then uncover: Covering helps everything heat through evenly, then uncovering melts and browns the cheese.
- Let it rest: Let the casserole sit for 5 to 10 minutes before serving so it slices cleaner.
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