Ingredients
Bread:
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8–10 slices rye bread, cubed (about 4–5 cups)
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½ cup butter, melted
Filling:
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1 pound corned beef, cut into bite-sized pieces
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1 (16-ounce) can sauerkraut, drained and rinsed (optional: rinse again for a milder flavor)
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2 cups shredded Swiss cheese
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½ cup Thousand Island dressing (or Reuben dressing of your choice)
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2 tablespoons chopped fresh parsley (optional)
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2 teaspoons caraway seeds (optional)
💡 Use marble rye for a more colorful and earthy look, or Jewish rye for authentic deli taste.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch rectangular baking dish with cooking spray or butter.
Step 2: Coat the Bread
In a large mixing bowl, toss the cubed rye bread with the melted butter until each piece is lightly coated. This helps create that buttery crunch on top while keeping the bread moist underneath.
Step 3: Layer It Up
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Spread half of the buttered bread cubes evenly over the bottom of the greased baking dish.
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Layer corned beef pieces across the bread.
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Sprinkle sauerkraut on top (if using).
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Distribute half of the shredded Swiss cheese.
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Drizzle Thousand Island dressing evenly over everything.
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Add parsley and caraway seeds (if using) for added flavor and authenticity.
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Finish with the remaining bread cubes and Swiss cheese.
Step 4: Bake to Perfection
Bake uncovered in your preheated oven for 30–35 minutes, or until:
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The cheese is fully melted and bubbling,
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The top bread cubes are golden brown and slightly crisp,
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The aroma fills your kitchen with deli goodness.
Let cool slightly before serving.
Notes
| Category | Casserole, Dinner, Main Dish |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30–35 minutes |
| Total Time | ~50 minutes |
| Servings | 6–8 |
| Difficulty | Easy |