Name: Reuben Bake – Easy Corned Beef, Sauerkraut & Swiss Cheese Casserole
Ingredients: 1 pound corned beef, chopped or shredded; 2 cups sauerkraut, drained well; 2 cups shredded Swiss cheese; 1 cup Thousand Island dressing; 6 slices rye bread, cubed; 3 large eggs; 1 cup milk; 1 tablespoon Dijon mustard; 2 tablespoons butter, melted; ½ teaspoon black pepper; Optional garnish: chopped parsley

Ingredients

Scale

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

Optional garnish: chopped parsley

Instructions

Step 1:

Preheat 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.

Step 3:

Layer half of the corned beef, half of the sauerkraut, and half of the Swiss cheese over the bread.

Step 4:

Repeat the layers with remaining bread, corned beef, sauerkraut, and cheese.

Step 5:

In a bowl, whisk eggs, milk, Dijon mustard, and black pepper. Pour evenly over the casserole. Drizzle with Thousand Island dressing and melted butter. Bake 35–40 minutes until bubbly and golden.

Notes

Drain sauerkraut thoroughly before adding to the casserole to prevent excess moisture that could make the bake soggy.