Description
Reuben Casserole is a comforting baked twist on the classic Reuben sandwich, layered with rye bread, tender corned beef, tangy sauerkraut, Swiss cheese, and a creamy Russian dressing sauce.
Ingredients
- 1 loaf rye bread, sliced
- 1 pound corned beef, diced
- 14 ounces sauerkraut, drained and rinsed
- 2 cups Swiss cheese, shredded
- 1 cup Russian dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon caraway seeds, optional
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium bowl, combine the Russian dressing, mayonnaise, Dijon mustard, Worcestershire sauce, and caraway seeds if using. Set aside.
- Place half of the sliced rye bread in the prepared baking dish. Layer with half of the corned beef, sauerkraut, Swiss cheese, and dressing mixture.
- Repeat the layers with the remaining bread, corned beef, sauerkraut, Swiss cheese, and dressing mixture.
- Finish with a generous layer of the remaining Swiss cheese.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before slicing and serving.
Notes
- Drain and rinse the sauerkraut well to keep the casserole from becoming watery.
- Caraway seeds are optional but add a classic rye bread flavor.
- Layer the ingredients evenly so every serving has plenty of corned beef, sauerkraut, cheese, and dressing.
- Allow the casserole to rest for a few minutes after baking so it is easier to slice and serve.
- Serve warm for the best combination of melted cheese and classic Reuben flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American