Description
A delicious twist on the classic Reuben sandwich, this Baked Reuben Casserole combines corned beef, sauerkraut, Swiss cheese, and rye bread in a creamy dressing for a hearty meal.
Ingredients
Scale
- 1 pound corned beef, chopped
- 1 (14-ounce) can sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1 cup rye bread, cubed
- 1 cup Thousand Island dressing
- 1/2 cup sour cream
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, shredded Swiss cheese, and cubed rye bread.
- In a separate bowl, mix together the Thousand Island dressing, sour cream, caraway seeds (if using), black pepper, and garlic powder until well combined.
- Pour the dressing mixture over the corned beef mixture and stir until everything is evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is heated through and the top is golden brown.
- Remove from the oven and let it sit for 5 minutes before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat dressing.
- Add sliced green onions or chopped fresh parsley on top before serving for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg