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reuben casserole

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Reuben Casserole

Sometimes we like to get creative with our casseroles, like this one inspired by a Reuben sandwich. It starts with a hash brown base that's layered with corned beef, sauerkraut, Swiss cheese, and a marbled rye crouton topper.

Ingredients

  • 1/2 c. unsalted butter, melted, divided, plus more for pan
  • 1 10 1/4-oz. can cream of chicken soup
  • 1/2 c. milk
  • 2 c. shredded Swiss cheese, divided
  • 1/2 c. Thousand Island dressing, plus more for drizzling
  • 2 tsp. caraway seeds
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 30 oz. bag frozen shredded hash browns, thawed
  • 1 lb. corned beef, cut into 1/2-inch pieces
  • 1 lb. sauerkraut, drained well
  • 6 slices (about 6-0z.) marbled rye sandwich bread, cut into 1-inch pieces
  • Chopped parsley, for garnish 

Direction

  1. Preheat the oven to 350°. Stir together 1/4 cup of melted butter, the cream of chicken soup, milk, 1 cup of the Swiss cheese, Thousand Island dressing, caraway seeds, salt, and pepper in a large bowl. Add the hash browns and mix until well combined. 
  2. Lightly grease a 9-by-13-inch baking dish with butter. Spread the hash brown mixture into an even layer in the prepared dish. Top with the corned beef, sauerkraut, and the remaining 1 cup of Swiss cheese. 
  3. Toss together the bread pieces and the remaining 1/4 cup of melted butter in a large bowl. Sprinkle the bread evenly over the casserole. 
  4. Bake until the casserole is hot and bubbly around the edges, 45 to 55 minutes, tenting with foil after 30 minutes if needed to prevent excess browning. Drizzle with Thousand Island dressing, sprinkle with parsley and serve hot.