Reuben Casserole
Ingredients
- 101245 rye or pumpernickel bread – slices , cubed (about – cups)
- 1/2 1/2 butter , melted
- 1 1 sauerkraut of , drained
- 1/2 1/2 fresh parsley , chopped (and a little more for topping)
- 2 teaspoons 2 teaspoons caraway seeds
- 3 3 Swiss cheese , shredded
- 1 1 r euben sauce
- 1 1 corned beef , cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)
- 1 1 mayo
- 1/4 1/4 ketchup
- 2 teaspoons 2 teaspoons horseradish
- 2 teaspoons 2 teaspoons Worcestershire
- 1 teaspoon 1 teaspoon sriracha
- 1/2 teaspoon 1/2 teaspoon paprika
- 1 shallot small , grated or minced
- salt to taste
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Instructions
- Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.
- Whisk ingredients for the reuben sauce; taste and adjust.
- In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.
- Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.
- Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.
- Drizzle with sauce, sprinkle with parsley, and serve!
Source
Original recipe: View Original
