Description
This hearty Reuben bake layers rye bread, corned beef, sauerkraut, and Swiss cheese in a creamy egg custard. Perfect for a comforting dinner.
Ingredients
Scale
- 6 cups rye bread, cubed
- 1 pound deli corned beef, chopped
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 1 cup Thousand Island dressing
- 2 cups shredded Swiss cheese
- 3 large eggs, beaten
- 2 cups milk
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Arrange half of the bread cubes in the prepared dish. Layer with corned beef, sauerkraut, Thousand Island dressing, and half of the Swiss cheese. Top with remaining bread cubes.
- In a medium bowl, whisk together eggs, milk, and Dijon mustard. Pour evenly over the casserole. Sprinkle with remaining Swiss cheese.
- Cover and refrigerate for 30 minutes or up to overnight.
- Bake, uncovered, for 30-35 minutes or until golden brown and set. Let stand for 5 minutes before serving.
Notes
For best flavor, use fresh rye bread and good-quality Swiss cheese. If you prefer extra tang, add a little sauerkraut juice. Refrigerating the casserole before baking allows the bread to absorb the custard.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Dinner
- Cuisine: American
Nutrition
- Calories: 485 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 32 g
- Protein: 22 g