Everything you love about a Reuben in casserole form. Best assembled and baked fresh so the rye topping stays crunchy — a great way to use leftover corned beef.
Ingredients
- 1½ lb cooked corned beef, chopped or shredded
- 2 cups sauerkraut, drained well
- 2 cups shredded swiss cheese
- ½ cup Thousand Island or Russian dressing, plus more to serve
- 2 cups rye bread crumbs or cubed rye
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F. Layer the corned beef in the dish, then the sauerkraut, then drizzle with the dressing.
- Top with the shredded swiss.
- Toss the rye crumbs with the melted butter and scatter over the top.
- Bake 25–30 minutes until bubbly and the rye topping is golden and crisp.
Make-Ahead & Storage
Best baked fresh so the rye stays crunchy. You can assemble (minus the crumb topping) and refrigerate up to 1 day, adding the buttered crumbs just before baking. The corned beef and kraut layer freezes fine on its own; top with fresh rye crumbs when baking.
Notes
Serve with extra dressing on the side. A layer of thinly sliced swiss under the crumbs (in addition to the shredded) makes it extra melty.