Reuben Casserole

Ingredients

• 2 lb sauerkraut, drained and squeezed dry
• 1 1/2 lb cooked corned beef, chopped
• 1/2 cup Thousand Island dressing
• 1/2 cup sour cream
• 2 tbsp whole-grain mustard
• 1 tsp black pepper
• 1 tsp caraway seeds
• 1 medium yellow onion, diced
• 3 tbsp unsalted butter
• 4 cups shredded Swiss cheese
• 6 slices rye bread, torn into crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp chopped fresh parsley

Before you cook

• Drain the sauerkraut and squeeze it hard in a towel to remove as much brine as possible.
• Chop the corned beef into 1/2-inch pieces.
• Dice the onion.
• Tear the rye bread into rough crumbs in a food processor or by hand.
• Grease a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Melt the 3 tablespoons of butter in a skillet over medium heat.
3. Add the onion and cook for 6 minutes, until soft and lightly golden.
4. Stir in the caraway seeds and cook for 30 seconds.
5. Combine the squeezed sauerkraut, the cooked onion, and the black pepper in a bowl.
6. Whisk the Thousand Island dressing, sour cream, and whole-grain mustard together in a second bowl.
7. Spread the sauerkraut mixture across the bottom of the greased dish.
8. Scatter the chopped corned beef over the sauerkraut.
9. Spoon the dressing mixture over the corned beef and spread it into an even layer.
10. Scatter all the Swiss cheese over the top.
11. Toss the rye crumbs with the melted butter.
12. Cover the cheese with the buttered rye crumbs.
13. Bake uncovered for 30 minutes, until the crumbs are dark golden and the edges bubble.
14. Rest the casserole for 5 minutes, then scatter the parsley over the top.