Layered Reuben Casserole Bake

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread half of the cubed rye bread on the bottom of the dish. Drizzle with half the melted butter.
3. Layer half the corned beef evenly over the bread.
4. Spread half of the sauerkraut on top, then drizzle with half the dressing.
5. Sprinkle 1 cup of shredded Swiss cheese over the sauerkraut.
6. Repeat the layers with the remaining bread, corned beef, sauerkraut, dressing, and cheese.
7. Sprinkle with caraway seeds if desired.
8. Bake uncovered for 30–35 minutes, until the cheese is melted, bubbly, and lightly golden.
9. Let rest for 5 minutes before slicing. Garnish with fresh parsley.

Variations :

• Substitute pastrami for corned beef if you prefer a smokier flavor.
• Use marble rye bread for a swirl of color and flavor.
• Try a blend of Swiss and provolone cheese for extra meltiness.

Tips :

• Toast the rye bread cubes lightly before layering for extra crunch and depth of flavor.
• Make sure to drain sauerkraut well to avoid excess liquid in the casserole.
• Leftovers reheat well in the oven or can even be enjoyed cold, just like a true deli sandwich.