Classic Hearty Reuben Bake

Groceries

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredient	Quantity
Rye bread, cut into 1-inch cubes	6 slices (about 4 cups)
Unsalted butter, melted	1/4 cup
Corned beef, thinly sliced or chopped	1 pound
Sauerkraut, thoroughly drained	2 cups
Thousand Island dressing	1 cup
Dijon mustard (optional, for tang)	1 tablespoon
Shredded Swiss cheese	2 cups
Fresh parsley, chopped (for garnish)	For serving

Instructions:

Prep & Preheat: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Create the Base: Place the cubed rye bread in an even layer in the prepared baking dish. Drizzle the melted butter over the bread cubes and toss gently to coat.
Build the Layers:
- First Layer: Distribute the corned beef evenly over the buttered bread.
- Second Layer: Spoon the well-drained sauerkraut over the corned beef, spreading it into a uniform layer.
- Third Layer: In a small bowl, whisk together the Thousand Island dressing and Dijon mustard (if using). Drizzle or spoon this mixture evenly over the sauerkraut.
- Final Layer: Sprinkle the shredded Swiss cheese generously over the entire dish.
Bake to Perfection:
- Cover the baking dish tightly with aluminum foil.
- Bake for 20 minutes. This allows the casserole to heat through completely.
- Remove the foil and continue baking for 10-15 minutes, or until the cheese is beautifully melted, bubbly, and just beginning to turn golden in spots.
Serve: Remove the bake from the oven and let it rest for 5-10 minutes. This allows the layers to set, making it easier to slice. Garnish with fresh chopped parsley for a pop of color and freshness.

Serve warm and enjoy the incredible, hearty flavors of a Reuben in every bite