Reuben Casserole
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
55 mins
-
Total Time
1 hr 15 mins
-
Servings
6
-
Calories
504 kcal
-
Course
Main Course, Lunch, Dinner
Reuben Casserole
Description
The recipe starts by cutting rye bread into 1-inch cubes which are coated with a melted butter mixture containing Dijon mustard, Worcestershire sauce, garlic powder, and optional caraway seeds. This step adds a flavorful, slightly tangy coating to the bread cubes that helps them hold up during baking and meld with the savory ingredients.
Layers of buttered bread, diced corned beef, drained sauerkraut, and shredded Swiss cheese are assembled twice in a casserole dish, ending with a final layer of cheese. Covered baking allows the ingredients to meld and the bread to soften without drying out. Uncovering near the end lets the top brown nicely.
The finished casserole is served with a drizzle of Thousand Island dressing and chopped dill pickles that complement the sandwich-inspired flavors and add brightness. The dish makes a hearty main or comfort food meal, using familiar ingredients in a convenient baked form.
Leftovers should be refrigerated and can be reheated in the oven or microwave. Using pre-cooked corned beef ensures ease and readiness for assembling the casserole.
Ingredients
- 8 to 10 lices rye bread cut into 1-inch cubes, about 9 cups
- ⅓ cup butter melted
- 2 teaspoons Dijon mustard or grainy mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon caraway seeds optional
- 8 ounces corned beef diced, about 2 cups, divided*
- 1 cup sauerkraut drained, divided
- 2 cups swiss cheese divided, shredded
For Serving
- ½ cup Thousand Island dressing
- ½ cup dill pickles chopped
Instructions
- Preheat the oven to 375℉. Grease a 9x13-inch casserole dish.
- In a small bowl, whisk butter, Dijon mustard, Worcestershire sauce, garlic powder, and caraway seeds if using.
- In a large bowl, drizzle the butter mixture over the bread cubes, tossing to combine.
- Place half of the bread cubes in the prepared dish. Top with half of the corned beef, half of the sauerkraut, and half of the cheese. Repeat the layers, ending with cheese.
- Cover the casserole and bake for 25 minutes. Uncover and bake for an additional 15 minutes or until browned.
- Drizzle with Thousand Island dressing and top with chopped pickles.
Notes
- Use leftover cooked corned beef or purchase sliced corned beef from the deli, then dice it for the casserole.
- Drain sauerkraut well to prevent excess moisture from making the casserole soggy.
- Refrigerate leftovers up to 4 days and reheat in the oven or microwave thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504 | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 20g | 40% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 86mg | 29% |
| Sodium | 1253mg | 52% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 14mg | 16% |
| Calcium | 371mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
