Introduction: The Baked Reuben is a delicious twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese in a crispy, baked version. This dish delivers all the beloved flavors of the traditional sandwich with the added convenience of being a casserole-style meal. Perfect for a hearty lunch or a comforting dinner, the Baked Reuben is sure to become a new favorite in your recipe collection.
Ingredients:
- 1 lb (450g) corned beef, sliced or shredded
- 1 cup sauerkraut, drained and squeezed dry
- 1 cup shredded Swiss cheese
- 1/2 cup thousand island dressing (or Russian dressing)
- 8 slices of rye bread, lightly toasted
- 2 tablespoons melted butter
- 1 tablespoon caraway seeds (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar-sized oven-safe dish.
- Prepare Bread: Lightly toast the rye bread slices. This will help the bread hold up better during baking. Cut the toasted bread into small squares or tear it into bite-sized pieces.
- Assemble the Bake:
- In a large mixing bowl, combine the corned beef, sauerkraut, and half of the shredded Swiss cheese.
- Spread a layer of thousand island dressing on the bottom of the prepared baking dish.
- Arrange half of the bread pieces in a single layer in the dish.
- Spread half of the corned beef mixture over the bread.
- Add another layer of bread pieces, then spread the remaining corned beef mixture on top.
- Finish with the remaining bread pieces and sprinkle with the remaining Swiss cheese.
- Add Butter and Seeds:
- Brush the top layer of bread with melted butter.
- Sprinkle caraway seeds over the top if using.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Cool and Garnish: Allow the Baked Reuben to cool for about 5-10 minutes before serving. Garnish with chopped fresh parsley for added color and freshness.
