The Reuben Bake Casserole is a delightful twist on the classic Reuben sandwich, transforming it into a comforting and hearty casserole. This dish features layers of corned beef, sauerkraut, Swiss cheese, and a creamy Thousand Island dressing, all baked together with a crispy, golden bread topping. It’s perfect for a family dinner or a potluck, offering all the flavors of a Reuben in an easy-to-serve format.
5. **Serving:**
– **Cooling:** Allow the casserole to cool for about 5-10 minutes before serving. This helps it set and makes it easier to slice.
– **Slicing and Serving:** Cut into squares and serve warm, optionally garnished with extra Thousand Island dressing or a sprinkle of fresh parsley.
Tips and Variations:
– **Meat Variations:** Substitute pastrami for corned beef for a slightly different flavor.
– **Vegetarian Option:** Replace corned beef with a mix of sautéed mushrooms and caramelized onions.
– **Cheese Variations:** Use a mix of Swiss and Gruyère for an extra cheesy and flavorful casserole.
– **Make Ahead:** Assemble the casserole a day ahead and refrigerate. Bake just before serving for convenience.
The Experience:
The Reuben Bake Casserole brings the beloved flavors of a classic Reuben sandwich into a warm, comforting casserole. The crispy, buttery rye bread base pairs perfectly with the savory layers of corned beef, tangy sauerkraut, and creamy Swiss cheese, all enhanced by the Thousand Island dressing.
Each bite offers a delightful combination of textures: the crunch of the bread topping, the melt-in-your-mouth cheese, and the tender corned beef. The sauerkraut adds just the right amount of tang, balancing the richness of the cheese and dressing. This casserole is not only delicious but also a crowd-pleaser, perfect for gatherings and easy to prepare. Whether you’re a Reuben sandwich fan or new to this flavor combination, this casserole is sure to become a favorite.
Ingredients:
For the Bread Layer:
6 slices rye bread, cubed (about 4-5 cups)
½ cup butter, melted
For the Filling:
1 pound corned beef, cut into small bite-sized pieces
(16 oz) can sauerkraut, drained and rinsed
1 cup Thousand Island salad dressing (or Russian dressing)
½ cup chopped fresh parsley
For the Cheese Layer:
2 cups shredded Swiss cheese
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
Prepare the Bread: In a large bowl, toss the cubed rye bread with the melted butter until evenly coated.
Assemble the Casserole: Spread half of the coated bread cubes evenly over the bottom of the prepared baking dish.
Layer the Filling: Top the bread layer with the chopped corned beef. Spread the drained and rinsed sauerkraut evenly over the corned beef. Pour the Thousand Island dressing (or Russian dressing) over the sauerkraut. Sprinkle the chopped fresh parsley over the dressing.
Cheese Topping: Add the remaining half of the coated bread cubes on top of the filling layer. Then, sprinkle the shredded Swiss cheese over the entire casserole.
Bake: Bake the casserole uncovered for 20-25 minutes, or until the bread crumbs are golden brown and the cheese is melted and bubbly.
Serve and Enjoy: Remove the casserole from the oven and let it cool slightly for a few minutes before serving. Enjoy your delicious and comforting Reuben Bake casserole!