If you love a good Reuben sandwich but want a dish that feeds a crowd with less effort, this Layered Reuben Casserole Bake is the answer. It takes everything that makes the deli classic irresistible—tangy sauerkraut, savory corned beef, creamy Thousand Island dressing, and nutty Swiss cheese—and layers it into a warm, golden, bubbly bake.
This recipe is perfect for weeknight comfort food or a potluck, because it delivers that rich deli flavor without needing to stack individual sandwiches. The cubed rye bread gives it a hearty base, while a buttery drizzle ensures every bite is crisp yet tender. The sauerkraut adds a tangy punch, cutting through the richness and balancing the creamy cheese and dressing.
The casserole comes together quickly and bakes up beautifully in under an hour, making it as practical as it is satisfying. Whether you’re a fan of corned beef from St. Patrick’s Day leftovers or just craving bold sandwich flavors, this dish will quickly earn a spot on your comfort food rotation.
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Best of all, you can tweak it to suit your preferences—add caraway seeds for authentic rye flavor or garnish with fresh parsley for a burst of color and freshness.
Total time: 50 minutes
Yield: Serves 6
Ingredients :
- 1 pound corned beef, sliced or chopped
- 1 pound sauerkraut, drained well
- 2 cups shredded Swiss cheese
- 1 cup Thousand Island or Russian dressing
- 8 slices rye bread, cubed
- 3 tablespoons unsalted butter, melted
- 1 teaspoon caraway seeds (optional, for authentic flavor)
- Fresh parsley, chopped (for garnish)
Instructions:
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