Layered Reuben-Inspired Casserole Bake Recipe

Layered Reuben-Inspired Casserole Bake Recipe

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This Layered Reuben-Inspired Casserole Bake is a savory, indulgent dish that transforms the classic flavors of a Reuben sandwich into a warm, bubbling oven-baked meal. With layers of tender corned beef, tangy sauerkraut or shredded cabbage, creamy dressing, and melted cheese nestled atop a buttery crust or bread base, this casserole is rich in flavor and texture. The top is golden and bubbly, the center is creamy and meaty, and the bottom offers a satisfying bite. It’s perfect for cozy dinners, potlucks, or reviving deli-style nostalgia in a homestyle format. Hassan, this one’s a bold, comforting addition to your savory archive—layered, luscious, and deeply satisfying.

INGREDIENTS:

For the Base:

  • 4–5 slices rye bread or whole wheat bread, cubed or torn
  • 2 tbsp melted butter

For the Filling:

  • 2 cups cooked corned beef, chopped or shredded
  • 1½ cups sauerkraut or sautéed shredded cabbage (drained well)
  • 1 cup shredded Swiss cheese (or mozzarella for a milder flavor)
  • ½ cup Thousand Island dressing or Russian dressing
  • ½ tsp black pepper
  • ¼ tsp caraway seeds (optional, for authentic rye flavor)

For the Custard Layer:

  • 3 large eggs
  • ¾ cup milk or cream
  • ¼ tsp salt
  • Pinch of paprika

For Garnish:

  • 2 tbsp chopped parsley
  • Optional: extra cheese or breadcrumbs for topping

INSTRUCTIONS:

  1. Prepare the Base: Preheat oven to 180°C (350°F). Lightly grease a square or rectangular baking dish. Spread the cubed bread evenly across the bottom of the dish. Drizzle with melted butter and toast in the oven for 5–7 minutes until slightly crisp. This helps prevent sogginess and adds texture.
  2. Layer the Filling: Spread the chopped corned beef evenly over the toasted bread. Add a layer of sauerkraut or sautéed cabbage, making sure it’s well-drained to avoid excess moisture. Drizzle the Thousand Island dressing over the cabbage layer. Sprinkle with black pepper and caraway seeds if using. Top with shredded cheese, reserving a little for the final topping.
  3. Make the Custard: In a bowl, whisk together eggs, milk or cream, salt, and paprika. Pour the mixture evenly over the layered casserole, allowing it to soak through the bread and meat layers.
  4. Bake to Perfection: Sprinkle the remaining cheese over the top. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden, bubbly, and set in the center. For extra crispiness, broil for 2–3 minutes at the end.
  5. Cool and Serve: Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped parsley. Serve warm with a side of pickles, mustard, or a fresh salad.

Tips & Variations:

  • Vegetarian twist: Use sautéed mushrooms and caramelized onions instead of corned beef.
  • Low-carb version: Replace bread with cauliflower florets or keto bread.
  • Add crunch: Top with crushed rye crackers or breadcrumbs before baking.
  • Make-ahead:

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