Reuben Casserole

• slices rye or pumpernickel bread, cubed (about 4-5 cups)↗10
• butter, melted↗0.5 cup
• of sauerkraut, drained↗1 pound
• fresh parsley, chopped (and a little more for topping)↗0.5 cup
• caraway seeds2 teaspoon
• Swiss cheese, shredded↗3 cup
• reuben sauce↗1 cup
• corned beef, cut into small bite-sized pieces (I buy mine at the deli - you can also use pastrami if you can't find corned beef)1 pound
• mayo↗1 cup
• ketchup↗0.25 cup
• horseradish↗2 teaspoon
• Worcestershire↗2 teaspoon
• sriracha↗1 teaspoon
• paprika↗0.5 teaspoon
• small shallot, grated or minced↗1
• salt to taste↗

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.

2. 2

   Whisk ingredients for the reuben sauce; taste and adjust.

3. 3

   In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.

4. 4

   Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.

5. 5

   Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.

6. 6

   Drizzle with sauce, sprinkle with parsley, and serve!