This is a favorite for weeknight meals with my husband and a crowd-pleaser at our parties

Hey there, friends! Have you ever craved the cozy goodness of a classic Reuben sandwich but needed something that could feed the whole family without much fuss? That's where this Reuben Casserole, a homestyle twist on the beloved deli classic, comes in handier than a set of extra oven mitts. Originating from the flavors of the Reuben sandwich, with its roots in New York City delis from the early 20th century, this casserole-skillet version has all the taste with a “made-with-love” feel, perfect for those chilly evenings when the leaves are just starting to turn. It’s easy to make, incredibly satisfying, and just the kind of meal you make when you want to bring smiles to your dinner table.

Now when it comes to rounding out the meal, imagine a nice, crisp pickle spear on the side to add that tangy zip, or perhaps a light vinegar-based coleslaw to balance out the richness of the casserole. If you’re looking for something warm and soothing, a tomato or potato soup could be your loving spoonful that shouts comfort from the rooftops.

Servings: 8

Ingredients:

- 1 tablespoon butter, plus a bit extra for greasing
- 6 slices rye bread, cubed
- 1 pound cooked corned beef, chopped
- 1 (14.5-ounce) can sauerkraut, drained and rinsed
- 2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1 cup milk
- 3 large eggs
- 1 teaspoon caraway seeds (optional, for an authentic rye bread flavor)
- Salt and pepper, to taste

Directions:

1. Preheat your oven to 350°F and with a heart as warm as the preheat, grease a 9x13 inch baking dish with a little butter.

2. Spread those rye bread cubes along the bottom of the dish just like you’re laying down the foundation of a family home.

3. Evenly sprinkle the chopped corned beef over the bread cubes, then follow that with a layer of sauerkraut and Swiss cheese that’s comforting just to look at.

4. In a mix of motherly love, whisk together the Thousand Island dressing, milk, and eggs in a bowl you fondly remember from meals past. Pour this over the casserole, gently coaxing it into every nook and cranny.

5. If you're using caraway seeds, now's the time to sprinkle them on top, like a dusting of autumn leaves. Season with salt and pepper to your family's liking.

6. Bake uncovered for 35 to 40 minutes, until the edges bubble and the cheese melts into a golden-brown blanket.

7. Let it stand for a few minutes after taking it out—like a hug, it’s best when it’s settled and warm.

Variations & Tips:
- For the picky little eaters, don’t hesitate to swap in turkey and a milder cheese if that suits their tastes better.
- If you've got some leftover sliced corned beef from the deli, stack it high in this recipe; it’ll work just as fine as home-cooked.
- Turn this into a "Thousand Island on the side" situation for those who prefer a little less moisture in their casserole.
- For a gluten-free option, choose your favorite gluten-free bread to keep the Reuben spirit alive without the wheat worries.
- Feel free to play with the layers – a happy kitchen is one where creativity is as welcome as the next-door neighbor!
- Lastly, remember that every oven’s a little different, just like us folks. Keep an eye on your casserole and adjust your cooking time as needed.

There you go, dears—a Reuben Casserole that’s like a blanket on a windy Midwestern day. Enjoy this meal with your loved ones, and may it fill your home with warmth and your bellies with joy.