Reuben Casserole Bake
Description
Get all of the flavors of the classic reuben sandwich in an easy to make casserole. It's delicious and easy to prepare. You can change up the ingredients too to get an entirely different flavor, if you wish.
Ingredients
8 slices any type rye bread, cubed (slightly stale or toasted is best)
1 lb. thinly sliced or shredded corned beef (homemade or deli)
14-16 oz. can sauerkraut, well drained and rinsed
2 - 2 1/2 c. grated Swiss cheese (Provolone or Cheddar)
1 c. Thousand Island dressing
Directions
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Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
Cube the bread slices; shred or thinly slice the corned beef; drain well and rinse the sauerkraut, making sure it's well drained to prevent sogginess. Squeeze excess liquid out and dab with paper towels.
Evenly layer half of the cubed rye bread in the bottom of the prepared baking dish. Top with half of the corned beef, followed by half of the sauerkraut. Sprinkle half of the grated Swiss cheese over the sauerkraut layer.
Drizzle half of the Thousand Island dressing evenly over the cheese layer.
Repeat the layering process with the remaining rye bread, corned beef, sauerkraut, and Swiss cheese.
Drizzle the remaining Thousand Island dressing evenly over the top layer of cheese. Cover the baking dish with aluminum foil.
Bake about 25-30 minutes, or until the cheese is melted and bubbly. (If wanting a slightly crispy top, remove the foil during the last 10 minutes of baking time.)
Remove the foil and let the casserole cool slightly before serving.
Serve hot.
12 servings.
The Reuben Bake can be prepared up to 24 hours in advance. Assemble the casserole, cover it with foil, then store it in the refrigerator. When ready to bake, add an extra 5-10 minutes to the baking time to ensure it’s heated completely through.