Rapid Reuben Casserole
Discover the ultimate comfort food twist with this *Rapid Reuben Casserole*, a quick and easy baked dish that transforms a classic deli sandwich into a hearty, crowd-pleasing meal. Featuring layers of golden, buttery rye bread cubes, savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese, this casserole delivers all the bold, satisfying flavors of a traditional Reuben in just 35 minutes. Perfect for busy weeknights or family gatherings, this dish is customizable with optional toppings like caraway seeds for added rye flavor or diced dill pickles for a fresh, zesty garnish. With its irresistible combination of textures and flavors, this casserole is sure to become a go-to recipe for comfort food lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 slices Rye bread
- 2 tablespoons Unsalted butter
- 1 pound Cooked corned beef, sliced or diced
- 1 cup Sauerkraut, drained
- 2 cups Swiss cheese, shredded
- 0.5 cup Thousand Island dressing
- 0.25 cup Heavy cream
- 0.25 cup Dill pickles, diced (optional for garnish)
- 1 teaspoon Caraway seeds (optional for extra rye flavor)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with cooking spray.
Cut the rye bread into bite-sized cubes. In a large skillet, melt the butter over medium heat and lightly toast the bread cubes until golden and crispy. Set aside.
In the greased baking dish, layer half of the toasted bread cubes evenly on the bottom.
Spread the sliced or diced corned beef evenly over the bread layer.
Sprinkle the drained sauerkraut over the corned beef, spreading it into an even layer.
Top the sauerkraut with half of the Swiss cheese.
In a small mixing bowl, whisk together the Thousand Island dressing and heavy cream. Drizzle this mixture evenly over the layered ingredients in the baking dish.
Sprinkle the remaining bread cubes on top, followed by the rest of the Swiss cheese.
If desired, sprinkle caraway seeds over the top for extra rye bread flavor.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Remove from the oven and let rest for 5 minutes. Garnish with diced dill pickles if desired, then serve warm.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 8930 mg | 388% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 30.9 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2238 mg | 172% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
