Description
This Reuben Bake transforms the classic Reuben sandwich into a comforting casserole, filled with layers of savory corned beef, tangy sauerkraut, gooey Swiss cheese, and a creamy, zesty dressing. The crispy toasted rye bread adds the perfect crunch, making this dish a hearty and flavorful favorite.
Ingredients
Scale
- 2 pounds corned beef, thinly sliced
- 1 jar (14 oz) sauerkraut, drained
- 1 pound Swiss cheese, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup Russian or Thousand Island dressing
- 1 loaf rye bread, cut into cubes
- 2 tablespoons butter, melted
- 1 tablespoon caraway seeds (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Toast rye bread cubes with butter for 10 minutes.
- In a baking dish, layer toasted bread cubes, corned beef, sauerkraut, and Swiss cheese.
- Mix cream of mushroom soup, mayonnaise, Dijon mustard, and dressing; pour over layers.
- Bake for 25 minutes covered, then uncover and bake for 10-15 minutes until bubbly.
Notes
- For a crispy top, broil for the last 2-3 minutes of baking. Add caramelized onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 6g
- Sodium: 1,200mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg