If you like Reuben sandwiches, you’ll love this casserole. The sharp, tangy, and sour taste of the rye bread pairs well with the sauerkraut and is complemented by the spicy mustard and rich corned beef. Layered together and baked until bubbling hot, this is a great way to serve a crowd a beloved sandwich.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6-8 1x
- Category: Appetizers
- Russian Dressing
- 1 cup mayonnaise
- 1/4 cup chili sauce or ketchup
- 1 tablespoon finely chopped onion, mashed into a paste
- 1 teaspoon horseradish
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 10–12 slices marbled rye bread, cubed
- 1 pound sliced deli-style corned beef, roughly chopped
- 3 tablespoons deli-style mustard
- 20 ounces sauerkraut, drained and rinsed
- 1 teaspoon caraway seeds
- 3 cups shredded Jarlsberg cheese
- 1 tablespoon unsalted butter, melted
- Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking spray.
- For the Russian dressing: Whisk all the dressing ingredients in a medium bowl until combined. Set
- For the casserole: Layer half of the bread cubes on the bottom of the baking Cover the bread cubes with the corned beef and dot the mustard over the corned beef. Cover the corned beef with the sauerkraut, then sprinkle the caraway seeds over the sauerkraut. Pour 1/2 cup of the Russian dressing and cover with cheese. (Refrigerate and reserve the remaining Russian dressing for another use.)
- Layer the remaining bread on top and drizzle the melted butter over the casserole. Bake for 45 to 50 minutes, until the bread is golden and the cheese is melted. Serve.
- For a faster prep time, you can buy bottled Russian dressing instead of making it from scratch.