Corned Beef Sandwich Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 slices of rye bread, cubed
02 -
1 pound thinly sliced or shredded corned beef
03 -
1 can (14 ounces) sauerkraut, drained and rinsed
04 -
2 cups grated Swiss cheese
05 -
1 cup Thousand Island dressing
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
02 -
Cube the rye bread slices, shred or thinly slice the corned beef, and drain and rinse the sauerkraut.
03 -
Begin by layering half of the cubed rye bread in the bottom of the greased baking dish. Top with half of the corned beef, followed by half of the sauerkraut. Sprinkle half of the grated Swiss cheese over the sauerkraut layer.
04 -
Drizzle half of the Thousand Island dressing evenly over the cheese layer.
05 -
Repeat the layering process with the remaining ingredients: rye bread, corned beef, sauerkraut, and Swiss cheese.
06 -
Drizzle the remaining Thousand Island dressing evenly over the top layer of cheese.
07 -
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 25-30 minutes, or until the cheese is melted and bubbly.
08 -
Once baked, remove the foil and allow the Reuben Bake to cool slightly before serving. Cut into squares and serve hot.
# Notes:
01 -
A casserole version of the classic Reuben sandwich
02 -
Can be prepared ahead and baked just before serving
03 -
Best served hot