Description
Reuben-inspired casserole layers classic deli flavors into a hearty midwestern comfort dish. Melted swiss, tangy sauerkraut, and rich corned beef create a delicious one-pan meal you’ll crave on chilly evenings.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) corned beef, thinly sliced
- 2 cups (226 grams) Swiss cheese, shredded
Vegetables and Condiments:
- 1 (14 ounces/397 grams) can sauerkraut, drained
- 1/2 teaspoon caraway seeds
Sauces and Seasonings:
- 1/2 cup (120 milliliters) mayonnaise
- 1/4 cup (60 milliliters) ketchup
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 tablespoon (15 milliliters) Dijon mustard
Serving:
- Rye bread slices
Instructions
- Prepare the condiment blend by whisking mayonnaise, ketchup, Worcestershire sauce, Dijon mustard, and caraway seeds in a small mixing bowl until smooth and well-integrated.
- Select a baking dish and create the first foundational layer using half of the corned beef, distributing it evenly across the bottom surface.
- Carefully drain the sauerkraut and spread the first portion over the corned beef layer, ensuring consistent coverage.
- Generously sprinkle half of the shredded Swiss cheese across the sauerkraut, creating a creamy intermediate layer.
- Drizzle approximately half of the prepared sauce mixture over the cheese, allowing it to seep between the layers.
- Repeat the layering sequence with remaining corned beef, creating a mirror image of the initial foundation.
- Add the remaining sauerkraut atop the second corned beef layer, maintaining an even distribution.
- Scatter the remaining Swiss cheese across the top, ensuring complete surface coverage.
- Drape aluminum foil over the baking dish to prevent excessive browning during initial cooking.
- Position the dish in a preheated 350°F (175°C) oven and bake for 25 minutes, maintaining consistent temperature.
- Remove foil after initial baking and return to oven for an additional 10 minutes, allowing cheese to melt and become golden and bubbly.
- Extract from oven and permit slight cooling before serving alongside toasted rye bread slices.
Notes
- Drain sauerkraut thoroughly to prevent excess moisture from making the dish soggy and ensure a more concentrated flavor profile.
- Swap corned beef with pastrami or turkey for alternative protein options that maintain the classic Reuben sandwich essence.
- Use low-fat Swiss cheese and Greek yogurt instead of mayonnaise to create a lighter, healthier version without compromising taste.
- Add caraway seeds freshly ground to enhance their aromatic intensity and provide a more robust flavor throughout the Reuben bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg