A delicious and hearty Baked Reuben Casserole made with rye bread, corned beef, and sauerkraut, perfect for dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups rye bread, cubed
1 pound corned beef, chopped
1 cup sauerkraut, drained
1 cup Swiss cheese, shredded
1 cup thousand island dressing
4 large eggs
1 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the cubed rye bread, chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Mix well and spread evenly in the prepared baking dish.
In another bowl, whisk together the thousand island dressing, eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
Pour the egg mixture evenly over the bread and meat mixture in the baking dish. Gently press down to ensure the bread absorbs the liquid.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and set.
Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Notes
For a spicier kick, add a tablespoon of horseradish to the egg mixture.
Substitute turkey or pastrami for the corned beef for a lighter version of this dish.