Description

This Reuben Casserole transforms the classic deli sandwich into a comforting, layered bake. Featuring rye bread seasoned with aromatic spices, tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese, this dish is perfect for a hearty meal that serves a crowd. Easy to assemble and baked to golden perfection, it offers all the iconic flavors of a Reuben sandwich in a convenient casserole form.

Ingredients

Scale

For the Rye Bread Mixture

6-8 slices light rye bread, cubed
2 Tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Filling

1 pound deli corned beef, coarsely chopped
14.5 ounces can sauerkraut, drained and rinsed
1 1/2 cups Thousand Island dressing
2 cups shredded Swiss cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray for easy cleanup and to prevent sticking.
Season the Bread: In a large bowl, combine the rye bread cubes with the melted butter, garlic powder, onion powder, caraway seeds, salt, and black pepper. Mix thoroughly to ensure each bread cube is coated with the seasoning blend.
Layer the First Bread Base: Spread half of the seasoned bread cubes evenly across the bottom of the prepared baking dish, creating the foundation of the casserole.
Add Corned Beef: Distribute half of the chopped corned beef evenly over the bread layer to balance the savory flavor throughout.
Layer Sauerkraut: Spoon half of the drained and rinsed sauerkraut over the corned beef, spreading it out gently.
Apply Dressing: Pour ¾ cup of Thousand Island dressing over the sauerkraut, using a spatula to smooth it evenly across the layer.
Cheese Layer: Sprinkle 1 cup of shredded Swiss cheese evenly over the dressing to add rich, melted cheese flavor.
Repeat Layers: Repeat the layering process with the remaining seasoned bread cubes, corned beef, sauerkraut, ¾ cup Thousand Island dressing, and finish with the last 1 cup of shredded Swiss cheese on top.
Bake Covered: Cover the casserole tightly with aluminum foil and bake for 20 minutes to warm through and meld flavors.
Bake Uncovered: Remove the foil and bake for another 10-15 minutes until the cheese is fully melted and golden brown on top.
Rest and Serve: Allow the casserole to cool for 5-10 minutes to set before serving. Enjoy your hearty and flavorful Reuben Casserole!

Notes

Using light rye bread provides authentic flavor but prevents the casserole from being overly dense.
Rinsing and draining the sauerkraut reduces excess acidity and moisture.
The caraway seeds add a traditional rye bread aroma and subtle crunch.
Adjust Thousand Island dressing amount to taste if you prefer a creamier or tangier casserole.
Letting the casserole rest after baking helps it set for cleaner slices when serving.
For a crispier top, broil for 2-3 minutes after baking uncovered, watching carefully to prevent burning.