Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 ½ pounds corned beef, thinly sliced (680g)
  • 1 (14 ounce) can sauerkraut, well drained (397g)
  • 1 cup Thousand Island dressing (240 ml)
  • 8 ounces Swiss cheese, shredded (about 2 cups) (225g)
  • 1/4 cup chopped fresh parsley, for garnish
  • 6 slices rye bread, crusts removed, cubed
  • 2 tablespoons butter, melted (30 ml)
  • 1/4 teaspoon garlic powder

Instructions:

  1. Prepare the Croutons (Optional): Toss rye bread cubes with melted butter and garlic powder. Spread on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and crispy. Set aside.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and green bell pepper and cook until softened, about 5-7 minutes.
  3. Layer the Casserole: Spread half of the corned beef in the bottom of the prepared baking dish. Top with half of the sauerkraut, half of the sautéed vegetables, and half of the Thousand Island dressing. Sprinkle with half of the Swiss cheese.
  4. Repeat Layers: Repeat the layers with the remaining corned beef, sauerkraut, vegetables, Thousand Island dressing, and cheese.
  5. Bake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  6. Top and Serve: Sprinkle with chopped fresh parsley and rye croutons (if using). Let stand for 5 minutes before serving. Enjoy this reuben casserole taste of home!