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Reuben Bake

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A delicious casserole version of the classic Reuben sandwich, layered with corned beef, sauerkraut, Swiss cheese, and rye bread.

Ingredients

Scale

For the Crust:

  • 8 slices rye bread, cubed
  • 1 pound corned beef, chopped
  • 1 (14 oz) can sauerkraut, drained
  • 2 cups Swiss cheese, shredded
  • 1/2 cup Thousand Island dressing
  • 1/4 cup butter, melted
  • 1 teaspoon caraway seeds

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Layer half of the rye bread cubes in the bottom of the dish. Top with corned beef, sauerkraut, and half of the Swiss cheese.
  3. Drizzle Thousand Island dressing evenly over the layers. Top with remaining bread cubes and Swiss cheese.
  4. Pour melted butter over the top and sprinkle with caraway seeds.
  5. Bake for 25-30 minutes, or until cheese is melted and bubbly. Let stand for 5 minutes before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/reuben-bake-sandwich-cheese-bacon/

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