Reuben Casserole

The Reuben sandwich’s deli fame lives on in this Mid-Atlantic-inspired casserole of corned beef, sauerkraut, and Swiss. A buttery rye bread topping bakes golden over creamy Thousand Island layers.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 jar (32 oz) or 4 cups sauerkraut, drained wellPantry
• 1 lb corned beef, choppedMeat
• 2 cups Swiss cheese, shreddedDairy
• 1 cup Thousand Island dressingPantry
• 4 cups rye bread, cubedBakery
• 1/4 cup butter, meltedDairy
• 1 tsp caraway seeds optionalSpices

Instructions

1. 1Heat oven to 350°F. Layer half the sauerkraut, corned beef, dressing, and Swiss; repeat.
2. 2Toss rye cubes with butter and caraway; scatter on top.
3. 3Bake 30–35 minutes until bread is toasted and filling is hot.
4. 4Rest 5 minutes.