Description
A cozy, deli-inspired casserole layered with rye bread, corned beef, tangy sauerkraut, and melty Swiss cheese, bound with a creamy Thousand Island custard and baked until golden and bubbly.
Ingredients
- Rye bread, 6 slices, cut into 1 inch cubes
- Corned beef, 1 pound, chopped
- Sauerkraut, 1 1/2 cups, drained and squeezed dry
- Swiss cheese, 2 cups, shredded
- Thousand Island dressing, 1 cup
- Eggs, 2 large, beaten
- Milk, 1 cup
- Butter, 2 tablespoons, melted
- Caraway seeds, 1 teaspoon, optional
Instructions
- Preheat oven to 350°F, 175°C, and lightly grease a 9×13 inch baking dish.
- Whisk eggs, milk, and Thousand Island dressing in a bowl until smooth.
- Spread half of the rye bread cubes in the prepared baking dish.
- Layer half of the corned beef, half of the sauerkraut, and half of the Swiss cheese over the bread. Repeat layers with remaining bread, beef, sauerkraut, and cheese.
- Pour the egg mixture evenly over the top, pressing gently so the bread absorbs the custard.
- Drizzle melted butter on top and sprinkle caraway seeds if using, then bake for 35 to 40 minutes until golden and bubbling.
- Let rest for 10 minutes, slice into squares, and serve warm with extra dressing if desired.
Notes
- Toast the rye bread cubes lightly for a crisper top and less soggy center.
- Drain and press sauerkraut well to prevent excess moisture.
- Let the casserole rest before slicing so the layers set cleanly.
- For a little heat, stir a teaspoon of prepared horseradish into the dressing.
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 135 mg
Keywords: reuben casserole, corned beef casserole, sauerkraut bake, swiss cheese casserole, layered casserole, deli casserole, weeknight dinner