Reuben Casserole
A comforting and hearty dish inspired by the classic Reuben sandwich, featuring layers of corned beef, sauerkraut, and a creamy special sauce.
Equipment
- Mixing Bowl
- Casserole Dish
- Whisk
Ingredients
Sauce Ingredients
- ½ cup Mayonnaise
- 3 tablespoons Ketchup
- 1 tablespoon Grated Onion
- 1 teaspoon Prepared Horseradish
- ½ teaspoon Worcestershire Sauce
- ½ teaspoon Yellow Mustard
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Salt
- ⅛ teaspoon Ground Black Pepper
- 2 large Eggs
Main Ingredients
- 4 cups Corned Beef, shredded or chopped
- 2 cups Sauerkraut, drained
- 4 cups Swiss Cheese, shredded
- 1 package (16 oz) Rye Bread, cubed
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the mayonnaise, ketchup, grated onion, prepared horseradish, Worcestershire sauce, yellow mustard, smoked paprika, salt, black pepper, and eggs.
- Step 3: In a large mixing bowl, combine the shredded corned beef, drained sauerkraut, and half of the shredded Swiss cheese. Gently fold in the cubed rye bread.
- Step 4: Pour the sauce over the mixture and stir until all the ingredients are evenly coated.
- Step 5: Grease a large casserole dish and pour the mixture into the dish, spreading it out into an even layer. Top with the remaining Swiss cheese.
- Step 6: Cover the casserole dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly.
- Step 7: Let the casserole cool for about 10 minutes before serving.
Notes
For easier cutting, let the casserole rest for a few minutes after taking it out of the oven. You can add pickles or jalapeños for extra flavor.