Ingredients
For the Bread Layer:
• 8-10 slices rye bread, cubed (about 4-5 cups)
• 1/2 cup butter, melted
For the Filling:
• 1 pound corned beef, cut into bite-sized pieces
• 1 (16-ounce) can sauerkraut, drained and rinsed (rinse again for a milder flavor, if desired)
• 2 cups shredded Swiss cheese
• 1/2 cup Thousand Island dressing (or Reuben dressing of your choice)
• 2 tablespoons chopped fresh parsley (optional)
• 2 teaspoons caraway seeds (optional)
Instructions
1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prevent sticking.
2. Prepare the Bread Layer: In a large mixing bowl, combine the cubed rye bread with the melted butter, tossing until all the bread is evenly coated.
3. Assemble the Casserole:
• Spread half of the buttered bread cubes evenly across the bottom of the greased baking dish.
• Layer the corned beef over the bread cubes.
• Evenly distribute the sauerkraut on top of the corned beef (if using).
• Sprinkle half of the shredded Swiss cheese over the sauerkraut layer.
• Drizzle the Thousand Island dressing over the cheese.
• Add optional toppings like chopped parsley and caraway seeds for extra flavor.
4. Top and Bake:
• Cover the dish with the remaining bread cubes and finish with the rest of the shredded Swiss cheese.
• Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly and the bread cubes are golden brown on top.
5. Serve and Enjoy: Let the dish cool slightly before serving to allow the layers to settle.
Chef’s Tip: Serve this hearty Reuben Bake with a side of pickles or a crisp salad to complete the meal!
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