Reuben Casserole
1h·American
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Ingredients
Reuben Casserole
- 10–12 slices rye or pumpernickel bread, cubed
- 1/2 cup butter, melted
- 1 pound of sauerkraut, drained
- 1/2 cup fresh parsley, chopped
- 2 teaspoons caraway seeds
- 3 cups Swiss cheese, shredded
- 1 cup reuben sauce
- 1 pound corned beef, cut into small bite-sized pieces
Reuben Sauce
- 1 cup mayo
- 1/4 cup ketchup
- 2 teaspoons horseradish
- 2 teaspoons Worcestershire
- 1 teaspoon sriracha
- 1/2 teaspoon paprika
- 1 small shallot, grated or minced
- salt to taste
Instructions
6 steps
- 1
Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.
- 2
Whisk ingredients for the reuben sauce; taste and adjust.
- 3
In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.
- 4
Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.
10 min - 5
Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.
35 min - 6
Drizzle with sauce, sprinkle with parsley, and serve!
Progress
0 / 6 steps
