Reuben Hotdish
Bring the comforting flavors of a classic deli sandwich to your dinner table with this hearty Reuben Hotdish! This Midwest-inspired casserole layers cubes of rye bread with a flavorful mix of tender, cooked corned beef, tangy sauerkraut, and creamy Thousand Island dressing, all topped with a generous blanket of melty Swiss cheese. A drizzle of buttery heavy cream infused with caraway seeds ensures rich, cohesive flavors in every bite, while the crunchy, golden-brown topping adds the perfect finishing touch. Ideal for potlucks or an easy weeknight meal, this Reuben Hotdish transforms the iconic Reuben sandwich into a warm, crowd-pleasing dish that's baked to perfection in just under an hour. Serve it with a side of pickles or a crisp salad for a dish that's as satisfying as it is nostalgic.
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Recipe Information
Ingredients
- 2 cups cooked corned beef, diced or shredded
- 2 cups sauerkraut, drained
- 2 cups Swiss cheese, shredded
- 4 cups rye bread, cubed
- 1 slice light rye or pumpernickel bread (optional, for garnish)
- 1 cup Thousand Island dressing
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon caraway seeds (optional)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with cooking spray.
Spread the cubed rye bread evenly into the casserole dish as the base layer.
In a large mixing bowl, combine the corned beef, drained sauerkraut, and Thousand Island dressing. Stir well to coat all ingredients evenly.
Layer the corned beef and sauerkraut mixture over the rye bread in the casserole dish, spreading it out to form an even layer.
Sprinkle the shredded Swiss cheese evenly over the top of the sauerkraut mixture.
In a small bowl, whisk together the melted butter, heavy cream, caraway seeds (if using), salt, and black pepper. Drizzle this mixture evenly over the entire casserole to ensure even moisture and flavor.
Cover the casserole dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking uncovered for another 10 minutes, or until the top is golden brown and bubbly.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Optionally, toast and crumble a slice of light rye or pumpernickel bread and sprinkle it over the hotdish for added crunch before serving.
Nutrition Facts
Calories |
4866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 15329 mg | 666% | |
| Total Carbohydrate | 392.2 g | 143% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 74.4 g | ||
| Protein | 207.7 g | 415% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2383 mg | 183% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 2997 mg | 64% | |
*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.
