Description
Make a comforting casserole that tastes just like a classic Reuben sandwich. This easy bake uses simple layers for a quick weeknight dinner.
Ingredients
Scale
- 1 pound cooked corned beef, chopped
- 1 (16 ounce) can sauerkraut, drained well
- 1 cup Thousand Island dressing
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- 4 cups cubed rye bread (about 4 thick slices)
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the chopped corned beef, drained sauerkraut, Swiss cheese, Thousand Island dressing, Dijon mustard, and caraway seeds. Mix until all ingredients are evenly coated.
- Spread half of the cubed rye bread evenly across the bottom of the prepared baking dish.
- Spoon the corned beef mixture over the bread layer, spreading it out evenly.
- Top the meat mixture with the remaining cubed rye bread.
- In a separate small bowl, whisk together the eggs and milk. Pour this mixture evenly over the top layer of bread.
- Bake for 30 to 35 minutes, or until the casserole is heated through and the top is golden brown and bubbly.
- Let the bake rest for 5 minutes before cutting and serving.
Notes
- Drain the sauerkraut very thoroughly; excess liquid can make the casserole soggy. Press it between paper towels if needed.
- You can substitute deli-sliced corned beef if you do not have leftover cooked meat.
- For extra richness, mix 1/4 cup of melted butter into the egg and milk mixture before pouring it over the top.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 950
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 90