Description
Reuben Casserole Recipe Layers of corned beef, sauerkraut, Swiss cheese & rye in a baked, creamy, crowd-pleasing comfort dish!
Ingredients
Scale
- For the Reuben Casserole:
- 1 pound (450g) thinly sliced corned beef, chopped into bite-sized pieces
- 16 ounces (450g) sauerkraut, drained well
- 2 cups (8 ounces/225g) Swiss cheese, shredded
- 1 cup (240ml) Russian dressing (homemade or store-bought)
- 6 slices rye bread, cubed (about 4 cups)
- 1/4 cup (57g) unsalted butter, melted
- 2 teaspoons caraway seeds, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- For homemade Russian dressing (optional):
- 1/2 cup (120ml) mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely minced onion
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preparation : Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. While the oven heats, thoroughly drain the sauerkraut, pressing out excess moisture with paper towels. Chop your corned beef into bite-sized pieces and shred the Swiss cheese if not pre-shredded.
- Make the Russian dressing : If making homemade dressing, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, minced onion, paprika, salt, and pepper in a small bowl. Whisk until smooth and set aside. This can be prepared up to three days ahead and stored in the refrigerator.
- Create the base layer : Spread 1/4 cup of the Russian dressing on the bottom of the prepared baking dish. This thin layer adds flavor and prevents sticking. Next, arrange half of the chopped corned beef evenly over the dressing, followed by half of the drained sauerkraut. Sprinkle with 1 teaspoon of caraway seeds and black pepper.
- Build the flavor layers : Drizzle another 1/4 cup of Russian dressing over the sauerkraut layer, then top with 1 cup of the shredded Swiss cheese. Repeat the layers with the remaining corned beef, sauerkraut, and another 1/4 cup of dressing. This layering technique ensures every bite contains the perfect balance of ingredients.
- Prepare the topping : In a medium bowl, toss the rye bread cubes with melted butter, garlic powder, and the remaining teaspoon of caraway seeds until evenly coated. Spread the bread mixture over the top of the casserole, then sprinkle with the remaining cup of Swiss cheese.
- Bake to perfection : Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is completely melted and the topping turns golden brown. For extra crispiness, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Rest before serving : Allow your Reuben Casserole to rest for 5-10 minutes before serving. This resting period helps the layers set and makes serving cleaner and easier. Serve warm, garnished with a sprinkle of fresh parsley if desired.