Reuben Casserole

6 standard portions

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Ingredients

• ½ cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon grated onion
• 1 teaspoon prepared horseradish
• ½ teaspoon Worcestershire sauce
• ½ teaspoon yellow mustard
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 large eggs
• 10 slices rye bread (divided)
• 1 pound corned beef (divided)
• 4 cups shredded swiss cheese (divided)
• 1 ½ cups sauerkraut (drained well)
• 1 cup chopped dill pickles

Method

1. In a medium bowl, whisk together the mayo, ketchup, grated onion, horseradish, worcestershire sauce, mustard, smoked paprika, salt, pepper until well combined
2. Add the eggs and beat in until smooth; set aside until needed.
3. Preheat the oven to 375° F (190° C or 170° C for a fan oven). Grease a 9x13 inch (approximately 23x33 cm) casserole dish and line it with parchment if desired.
4. Chop 6 of the slices of rye bread into bite size cubes, then spread onto the bottom of the casserole dish.
5. Top with half the corned beef, followed by half the swiss cheese, followed by the sauerkraut, then the dill pickles. Top with the remaining corned beef, then the remaining swiss cheese.
6. Evenly pour the prepared sauce over the top of the casserole.
7. Place the remaining 4 slices of bread into a food processor and pulse until its mostly crumbs with some larger pieces. Sprinkle on top of the casserole.
8. Wrap with foil, then bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 5 minutes.
9. Allow to cool for 5 minutes before slicing and serving