Description
A warm, cheesy Reuben Casserole with layers of rye bread, corned beef, sauerkraut, Swiss cheese, and creamy Thousand Island dressing — all baked into cozy, melty perfection!
Ingredients
Scale
- 6 slices rye bread, cubed (light or marble rye)
- 2 Tbsp unsalted butter, melted
- 1 lb deli corned beef, sliced or shredded
- 1 ½ cups sauerkraut, drained and patted dry
- 2 cups shredded Swiss cheese
- ½ cup chopped pickles (optional but adds crunch)
- ¾ cup Thousand Island dressing
- ½ cup mayonnaise
- 1 Tbsp Dijon mustard
- ½ tsp black pepper
- ½ tsp caraway seeds (optional for rye flavor)
- Extra Swiss cheese for topping
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish. Cube rye bread and toss with melted butter, then spread evenly in the bottom of the dish.
- Layer corned beef evenly over the bread. Top with drained sauerkraut, then sprinkle about 1½ cups of shredded Swiss cheese over the top.
- In a small bowl, whisk together Thousand Island dressing, mayonnaise, Dijon mustard, and black pepper. Pour this mixture evenly over the casserole, then top with the remaining cheese and caraway seeds if using.
- Bake for 25–30 minutes, until cheese is melted and edges are bubbly. Let rest for 5–10 minutes before slicing. Serve warm with a crisp salad or roasted potatoes.
Notes
For a lighter version, use turkey or pastrami instead of corned beef. You can also swap rye bread for sourdough or pumpernickel for a different twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 1050mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg