Are you a Reuben fanatic, or would you say you’re one that saves this special dish for St. Patrick’s Day each year? No matter, this Quick Rye Bread Reuben Casserole recipe will satisfy that craving and leaving you wanting more – all. year. long.
This Reuben Casserole recipe is like none other. Hot mustard lends just a hint of spice, add in all of that ooey gooey cheese and we have a winner. Divine! Even better – from mixing bowl to plate in less than thirty minutes.
Rye Bread Reuben Casserole
1 lb. or corned beef (chopped)
(1) 16 oz. can of sauerkraut (drained)
2 TBSP dill relish (optional)
3-4 cups of dark or marbled rye bread (broken up into smaller pieces)
(1) 6 oz. package of sliced swiss or provolone cheese
1 cup 1,000 island dressing
¼ cup sour cream
1 TBSP hot mustard
Preheat oven to 400.
In a large bowl combine the 1,000 Island dressing, eggs, sour cream, relish and mustard. Mix well and set aside.
Line the bottom of a 9”x9” casserole dish with roughly 2 cups of broken up rye bread (enough to line the bottom of the dish). Drizzle bread with 2 TBSP of melted butter. Layer with remaining ingredients starting with the corned beef, then the sauerkraut, then with the sauce mixture and finally with the cheese.
Top with the remaining bread crumbs, drizzle with 2 more TBSP of butter. Cover.
Bake for approx. 20 minutes. Remove lid and continue baking until bread becomes nice and toasted.
Printable version of Rye Bread Reuben Casserole
What’s not to love? Add extra cheese if you’re of a mind like myself. 😉
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