Description
A comforting, family-style casserole inspired by the classic Reuben sandwich, baked until golden and bubbling.
Ingredients
-
Rye bread, cubed: 6 cups
-
Cooked corned beef, chopped: 500 g / 1.1 lb
-
Sauerkraut, well drained: 2 cups / 480 g
-
Swiss cheese, shredded: 2½ cups / 300 g
-
Cream cheese, softened: 170 g / 6 oz
-
Sour cream: 1 cup / 240 g
-
Ketchup: ½ cup / 120 ml
-
Sweet pickle relish: ¼ cup / 60 g
-
Onion powder: 1 teaspoon
-
Garlic powder: 1 teaspoon
-
Black pepper: ½ teaspoon
-
Butter, melted: 2 tablespoons / 28 g
Instructions
-
Preheat oven to 180°C / 350°F and grease a baking dish.
-
Spread rye bread evenly in the dish.
-
Layer corned beef and sauerkraut over the bread.
-
Sprinkle Swiss cheese on top.
-
Mix cream cheese, sour cream, ketchup, relish, onion powder, garlic powder, and black pepper until smooth.
-
Spread the mixture evenly over the layers.
-
Drizzle melted butter over the top.
-
Cover and bake for 30 minutes.
-
Uncover and bake for 15–20 minutes until golden.
-
Rest for 10 minutes before serving.
Notes
Drain sauerkraut thoroughly to avoid excess moisture. Let the bake rest before slicing for best texture.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes