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Baked Reuben Casserole

Ingredients

  • 6 slices rye bread
  • 1 lb. shredded cooked corned beef
  • 1 14.5 oz. jar sauerkraut, drained
  • 4 cups shredded swiss cheese
  • 2 tsp. caraway seeds
  • 1 cup diced dill pickles
  • 1 cup whole milk
  • 3 large eggs lightly beaten
  • 1/4 cup dijon mustard
  • 1/3 cup thousand island dressing

Instructions

  • Preheat oven to 350 F and grease a large casserole pan with cooking spray.
  • Cut 4 slices of rye bread and cut in 2-inch cubes.
  • Add last 2 slices of rye bread to a food processor and pulse until crumbled.
  • Lay cubed rye bread in the casserole pan and top with half of the shredded corn beef.
  • Add sauerkraut, pickles, and 1 tsp. caraway seeds evenly over the corned beef.
  • Sprinkle half of the cheese over top and top with the rest of the shredded corn beef.
  • Top with the remaining swiss cheese and caraway seeds.
  • Combine milk, eggs, mustard, and thousand island dressing in a liquid measuring cup and whisk until combined.
  • Pour over the casserole and sprinkle top with crumbled rye bread.
  • Cover the casserole pan with foil and bake for 40-45 minutes.