Description
A layered casserole that combines the classic flavors of a Reuben sandwich in a warm and satisfying bake. Perfect for brunch or a comforting dinner!
Ingredients
Scale
- 1 loaf rye bread, cubed
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1 cup Thousand Island dressing
- 4 large eggs
- 1 cup milk
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the Ingredients:
- In the prepared dish, layer the cubed rye bread, shredded corned beef, sauerkraut, and Swiss cheese.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the Thousand Island dressing, eggs, milk, caraway seeds (if using), salt, and pepper.
- Combine and Soak:
- Pour the egg mixture evenly over the layered ingredients in the baking dish. Press down gently with a spatula to ensure the bread is well-soaked.
- Bake:
- Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
- Cool and Serve:
- Let the bake cool for a few minutes before slicing. Garnish with chopped parsley before serving.
Notes
- Feel free to add more cheese or other toppings like green onions for added flavor.
- Leftovers can be stored in the refrigerator and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes