Recipe Background
Reuben Casserole blends deli flavors in a tangy, cheesy bake.
This casserole brings the heart of a classic Reuben sandwich into a comforting, bubbling bake. As it cooks, the kitchen fills with the savory scent of corned beef and Swiss cheese, a reminder of deli-style gatherings. The creamy mixture of hash browns and sauerkraut melds into a tender, tangy layer that plays against the slightly crispy edges of baked rye bread.
A key to achieving the perfect texture lies in pairing the sauerkraut with well-drained corned beef, ensuring each bite maintains its moist appeal without turning soggy. As you dig in, the caraway seeds pop with subtle notes of anise, adding a familiar, homely depth that fans of Reuben sandwiches will crave. The contrast of creamy and crusty textures makes every forkful an experience.
This dish isn’t just a feast for the taste buds but also a joy to share. Imagine setting it on the table, inviting everyone to gather around for generous servings. Each scoop, served bubbling and golden from the oven, promises the cozy gratifications of bold flavors layered with a touch of nostalgia and warmth.
Ingredients
- 1/2 cup unsalted butter melted, divided, plus more, to taste, for greasing the pan
- 1 (10.25-ounce) can cream of chicken soup
- 1/2 cup milk
- 2 cups Swiss cheese shredded, divided
- 1/2 cup Thousand Island dressing
- 2 teaspoons caraway seeds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 (30-ounce) bag frozen shredded hash browns thawed
- 1 pound leftover or deli corned beef cut into 1/2-inch-thick pieces
- 1 pound sauerkraut drained well
- 6 slices marbled rye sandwich bread cut into 1-inch pieces
- parsley leaves optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Use the extra butter to grease a 9x13-inch baking dish.
- In a large bowl, add 1/4 cup of the butter, the cream of chicken soup, the milk, 1 cup of the Swiss cheese, the dressing, the caraway seeds, the salt, the pepper, and the hash browns and mix until it is well-combined.
- Spread the hash brown mixture into an even layer in the prepared baking dish.
- Top the hash brown mixture with the corned beef, the sauerkraut, and the remaining Swiss cheese.
- In a large bowl, add the bread pieces and the remaining 1/4 cup of the melted butter and toss to coat.
- Sprinkle the coated bread pieces over the casserole.
- Bake the casserole, about 30 minutes.
- Carefully cover the baking dish with foil and bake the casserole until the corned beef reaches an internal temperature of 145 degrees F and the edges are hot and bubbly, about 15-20 minutes.
- Serve the casserole garnished with the parsley.
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