Reuben Casserole Bake with Mustard Kraut
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
8 – 10 slices rye bread, cubed
1/3 cup melted butter
1 tsp. Worcestershire sauce
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. caraway seeds (optional)
¼ tsp. salt
¼ tsp. black pepper
14 – 16 oz. corned beef or pastrami, chopped
¾ cup thousand island dressing
1 16 oz. jar Frank’s Mustard Kraut, drained and excess liquid squeezed out
2 cups shredded Swiss cheese
Instructions
- Preheat your oven to 375 degrees F. Grease a 9x13-inch casserole dish and set aside.
- In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic and onion powder, caraway seeds (if using), salt, and pepper.
- Place the cubed rye bread in a large bowl and drizzle the butter mixture over the bread. Gently toss until well coated.
- Place about half of the bread cubes in the prepared casserole dish. Top with roughly half of the corned beef or pastrami, half of the thousand island dressing, half of the mustard kraut, and half of the shredded cheese. Repeat these layers once and then top with the remaining bread cubes.
- Cover the casserole and bake for 25 minutes. Uncover and bake for another 10 to 15 minutes, or until the casserole is bubbling and the bread cubes are toasty.
- Let sit 5 to 10 minutes before serving.
- Enjoy!