Recipe Background
"Mmmm, that hits the spot," is precisely the phrase every home cook wants to hear from their guests and loved ones after they enjoy a meal from their kitchen. Hits the Spot Casserole basically takes a shortcut to that moment with a casserole that will amaze from the very first bite! This is essentially a classic Reuben sandwich transformed into a comforting home bake, with bites of intensely flavorful rye or pumpernickel bread sandwiching layers of savory and salty corned beef, melty and creamy Swiss cheese, and refreshingly sour sauerkraut. A homemade Thousand Island dressing is layered throughout to make sure you don't miss any of the sandwich experience. Hits the Spot Casserole is like visiting your favorite delicatessen in that it really... well, you know the saying!
"Mmmm, that hits the spot," is precisely the phrase every home cook wants to hear from their guests and loved ones after they enjoy a meal from their kitchen. Hits the Spot Casserole basically takes a shortcut to that moment with a casserole that will amaze from the very first bite! This is essentially a classic Reuben sandwich transformed into a comforting home bake, with bites of intensely flavorful rye or pumpernickel bread sandwiching layers of savory and salty corned beef, melty and creamy Swiss cheese, and refreshingly sour sauerkraut. A homemade Thousand Island dressing is layered throughout to make sure you don't miss any of the sandwich experience. Hits the Spot Casserole is like visiting your favorite delicatessen in that it really... well, you know the saying!
Ingredients
For the Reuben sauce:
- 1 cup mayonnaise
- 1/4 cup ketchup
- 2 teaspoons horseradish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sriracha
- 1/2 teaspoon paprika
- 1 small shallot grated or minced
- salt to taste
For the Reuben casserole:
- 10-12 slices rye or pumpernickel bread cubed
- 1/2 cup butter melted
- 1 pound sauerkraut drained
- 1/2 cup fresh parsley chopped, plus more for topping
- 2 teaspoons caraway seeds
- 3 cups Swiss cheese shredded
- 1 cup Reuben sauce
- 1 pound corned beef cut into small bite-size pieces
Directions
- Preheat the oven to 350 degrees F.
- Whisk the mayo, the ketchup, the horseradish, the Worcestershire sauce, the sriracha, the paprika, the shallot, and the salt together. Set the sauce aside.
- In a bowl, toss the bread cubes in the melted butter.
- In a separate bowl, combine the sauerkraut, the parsley, and the caraway seeds.
- Layer 1/2 of the bread mixture on the bottom of a 9x13-inch baking dish.
- Bake the bottom crust for 10 minutes.
- Transfer the baking dish from the oven and layer 1/2 of the sauerkraut mixture, 1/3 of the cheese, and 1/2 of the sauce.
- Layer on the corned beef, the remaining sauerkraut, 1/3 of the cheese, and the remaining sauce.
- Top the casserole with the remaining bread cubes and the remaining cheese.
- Bake for 35 minutes.
- Drizzle the casserole with any remaining sauce, sprinkle with the extra parsley, and serve.
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