Description
A hearty baked casserole with all the flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and creamy dressing.
Ingredients
- 1 pound corned beef, chopped
- 1 can (14 oz) sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 4 cups rye bread, cubed
- 1 cup Thousand Island dressing
- 2 large eggs
- 1 cup milk
- 1 tablespoon butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with butter.
- Cube the rye bread into 1-inch pieces and lightly toast in the oven for 5–7 minutes.
- In the casserole dish, layer half of the toasted bread cubes, followed by half of the chopped corned beef.
- Spread half of the drained sauerkraut over the corned beef and sprinkle with half of the shredded Swiss cheese.
- Repeat the layers with the remaining bread, corned beef, sauerkraut, and Swiss cheese.
- In a bowl, whisk together the Thousand Island dressing, eggs, and milk, then pour evenly over the casserole.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15–20 minutes until cheese is golden and bubbly.
- Let the casserole rest for 10 minutes before serving.
Notes
 This casserole can be assembled a day ahead and refrigerated. Leftovers store well in the fridge for up to 4 days and reheat nicely in the oven. Serve with a green salad or pickles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American