Ingredients
4 cups leftover corned beef, shredded or diced
6 slices marbled rye bread, cubed
1 can (14 oz) sauerkraut, thoroughly drained
2 cups Swiss cheese, shredded
1 cup Thousand Island dressing
1/2 teaspoon caraway seeds (optional)
1/4 cup butter, melted
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Step 2: Place the cubed rye bread in the bottom of the dish and drizzle with melted butter.
Step 3: Spread the shredded leftover corned beef evenly over the bread cubes.
Step 4: Top the beef with the drained sauerkraut, ensuring it is spread to the edges.
Step 5: Drizzle the Thousand Island dressing over the sauerkraut layer.
Step 6: Sprinkle the shredded Swiss cheese and caraway seeds over the top.
Step 7: Bake for 20-25 minutes until the cheese is melted and bubbling. Let rest for 5 minutes before serving.
Notes
Ensure the sauerkraut is very dry to avoid a soggy casserole. You can swap Thousand Island for Russian dressing for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American/Irish-American
Nutrition
- Serving Size: 1 cup
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 1250mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
