Description
A delicious and easy-to-make Reuben casserole that transforms the classic sandwich into a warm, layered dish perfect for family dinners or potlucks.
Ingredients
Scale
- 1 pound corned beef, sliced
- 16 oz sauerkraut, drained
- 8 slices rye bread, cubed
- 2 cups Swiss cheese, shredded
- 1 cup Russian dressing
- 4 tablespoons butter, melted
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C)
- Drain sauerkraut well and set aside
- Cut rye bread into cubes and toss with melted butter
- Layer half of the bread cubes in a 9×13 baking dish
- Add layers of corned beef, sauerkraut, and Swiss cheese
- Drizzle with Russian dressing
- Top with remaining bread cubes
- Sprinkle with caraway seeds if desired
- Bake for 30-35 minutes until hot and bubbly
Notes
- Can be made vegetarian using mushrooms instead of corned beef
- For lower sodium, rinse sauerkraut and use low-sodium corned beef
- Make homemade Russian dressing by mixing ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon horseradish, and 1 teaspoon Worcestershire sauce
- Add sautéed onions or bell peppers for extra vegetables
- Perfect for potlucks – can be made in disposable aluminum pan
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: reuben casserole, corned beef casserole, sandwich casserole, easy dinner recipe
