Description
A comforting casserole that layers rye bread, corned beef, Swiss cheese, and sauerkraut with tangy dressing, baked until golden and bubbly for the ultimate Reuben experience.
Ingredients
Scale
- 8 slices rye bread, cubed
- 2 cups corned beef, thinly sliced or shredded
- 2 cups Swiss cheese, shredded
- 1 ½ cups sauerkraut, drained
- 1 cup Thousand Island or Russian dressing
- 2 tablespoons butter, for greasing
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- Layer half the bread cubes in the bottom of the dish.
- Top with half the corned beef, half the Swiss cheese, and half the sauerkraut.
- Drizzle with half the dressing and mustard.
- Repeat layers with remaining ingredients.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake 10-15 minutes until cheese is melted and golden.
- Let rest 5-10 minutes before serving.
Notes
- Drain sauerkraut well to prevent sogginess
- Can be assembled ahead and refrigerated before baking
- Leftovers keep for 3-4 days in refrigerator
- For crispier top, broil for last 2-3 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg