Description
A simple baked casserole version of the classic Reuben sandwich.
Ingredients
Scale
- 1 pound corned beef, shredded
- 1 (16 ounce) can sauerkraut, drained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 1/4 cup water
- 1 cup Swiss cheese, shredded
- 4 slices rye bread, cubed
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded corned beef, drained sauerkraut, cream of mushroom soup, mayonnaise, Dijon mustard, caraway seeds, and water. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the shredded Swiss cheese over the top of the mixture.
- Scatter the cubed rye bread over the cheese layer.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the bread topping is lightly browned.
- Let stand for 5 minutes before serving.
Notes
- You can use Thousand Island dressing instead of mayonnaise and mustard for a different flavor profile.
- For crispier bread, toast the rye bread cubes lightly before adding them to the top.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 950
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 75
Keywords: Reuben bake, corned beef casserole, sauerkraut bake, Swiss cheese, rye bread casserole