Name: Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese
Ingredients: 1 pound corned beef, chopped or sliced; 2 cups sauerkraut, drained well; 2 cups shredded Swiss cheese; 1 cup Thousand Island dressing; 6 slices rye bread, cubed (or pumpernickel bread); 3 large eggs; 1 cup milk; 1 tablespoon Dijon mustard; 1 tablespoon butter, melted; ½ teaspoon black pepper; Optional garnish: chopped parsley

Ingredients

Scale

1 pound corned beef, chopped or sliced
2 cups sauerkraut, drained well
2 cups shredded Swiss cheese
1 cup Thousand Island dressing
6 slices rye bread, cubed (or pumpernickel bread)
3 large eggs
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon butter, melted
½ teaspoon black pepper

Optional garnish: chopped parsley

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2:

Spread half of the cubed rye bread across the bottom of the baking dish to form the base layer.

Step 3:

Add half of the corned beef, followed by half of the sauerkraut and half of the Swiss cheese. Repeat the layers once more.

Step 4:

In a bowl, whisk together eggs, milk, Dijon mustard, and black pepper. Pour this mixture evenly over the layered casserole.

Step 5:

Drizzle Thousand Island dressing over the top and brush with melted butter. Bake for 35–40 minutes until bubbly and golden.

Notes

Drain the sauerkraut well before adding it to the casserole. Excess liquid can make the bake watery and affect the texture.