Classic Reuben Bake with Corned Beef, Sauerkraut & Swiss

Ingredients

• 1 pound corned beef, sliced or shredded
• 2 cups sauerkraut, drained and rinsed
• 8 ounces Swiss cheese, shredded
• 1 cup Russian or Thousand Island dressing
• 1 loaf rye bread, cut into cubes (about 6-8 slices)
• 4 large eggs
• 1 cup milk
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste
• 1 cup Swiss cheese, shredded (for topping)
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13-inch baking dish with cooking spray or butter.
3. In the prepared dish, evenly spread half of the cubed rye bread across the bottom. Top with half of the sliced corned beef, then layer half of the sauerkraut and half of the Swiss cheese.
4. Drizzle half of the Russian or Thousand Island dressing over the layered ingredients.
5. Add the remaining bread cubes, followed by the rest of the corned beef, sauerkraut, and Swiss cheese. Finish by drizzling the remaining dressing on top.
6. In a large bowl, whisk together the eggs, milk, caraway seeds (if using), salt, and pepper until well combined.
7. Carefully pour the egg mixture over the entire casserole.
8. Sprinkle the remaining shredded Swiss cheese over the top and drizzle with melted butter.
9. Place the dish in the oven and bake for 45-55 minutes, or until the top is golden brown and the casserole is set.
10. Once baked, remove from the oven and let it cool for about 10 minutes. Garnish with chopped parsley before serving.

Nutrition