Enjoy all the bold and tangy flavors of a classic Reuben sandwich in one easy casserole.
Ingredients :
8 to 10 slices rye bread cut into 1-inch cubes, about 9 cups
⅓ cup melted butter
2 teaspoons Dijon mustard or grainy mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon caraway seeds optional
8 ounces corned beef diced, about 2 cups, divided*
1 cup sauerkraut drained, divided
2 cups shredded Swiss cheese divided
½ cup thousand island dressing
½ cup chopped dill pickles
Directions :
Preheat the oven to 375℉. Grease a 9×13-inch casserole dish.
In a small bowl, whisk butter, Dijon mustard, Worcestershire sauce, garlic powder, and caraway seeds if using.
In a large bowl, drizzle the butter mixture over the bread cubes, tossing to combine.
Place half of the bread cubes in the prepared dish. Top with half of the corned beef, half of the sauerkraut, and half of the cheese. Repeat the layers, ending with cheese.
Cover the casserole and bake for 25 minutes. Uncover and bake for an additional 15 minutes or until browned.
Drizzle with Thousand Island dressing and top with chopped pickles.
