📝 About This Recipe
This comforting casserole takes everything you love about the iconic New York deli sandwich—tangy sauerkraut, peppery pastrami, and nutty Swiss cheese—and transforms it into a bubbling, crowd-pleasing hotdish. By layering buttery rye bread cubes with a creamy Russian-style dressing, we achieve a perfect contrast of textures ranging from custardy centers to golden-brown, crispy edges. It is the ultimate cold-weather comfort food that delivers big, bold flavors with the ease of a one-pan family meal.
🥗 Ingredients
The Bread Base
- 6-8 slices Rye Bread (seeded or marble rye, cut into 1-inch cubes)
- 3 tablespoons Unsalted Butter (melted)
The Filling
- 1 pound Corned Beef (thick-cut from the deli, chopped into bite-sized pieces)
- 14 ounces Sauerkraut (drained very well and squeezed dry)
- 2 cups Swiss Cheese (shredded)
- 1/2 cup Dill Pickles (finely chopped)
The Dressing Binder
- 1 cup Mayonnaise (full fat preferred)
- 1/3 cup Chili Sauce (such as Heinz)
- 1/4 cup Whole Milk (to thin the dressing)
- 2 tablespoons Yellow Onion (grated or very finely minced)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
For Garnish
- 2 tablespoons Fresh Parsley (chopped)
- 1/2 teaspoon Caraway Seeds (optional, for extra rye flavor)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
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2
Place the cubed rye bread in a large mixing bowl. Drizzle with the 3 tablespoons of melted butter and toss gently to coat.
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3
Spread half of the buttered bread cubes into the bottom of the prepared baking dish to create a sturdy base.
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4
Evenly layer the chopped corned beef over the bread cubes, ensuring every corner of the dish is covered.
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5
In a colander, drain the sauerkraut and use your hands to squeeze out as much liquid as possible. Scatter the dried sauerkraut over the corned beef.
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6
Sprinkle the chopped dill pickles over the sauerkraut layer for a bright, vinegary pop.
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7
In a medium bowl, whisk together the mayonnaise, chili sauce, milk, grated onion, Worcestershire sauce, and smoked paprika until smooth.
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8
Pour approximately two-thirds of the dressing mixture evenly over the sauerkraut and meat layers.
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9
Sprinkle 1.5 cups of the shredded Swiss cheese over the dressing.
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10
Top with the remaining bread cubes and the remaining 0.5 cup of Swiss cheese.
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11
Drizzle the final third of the dressing over the top. If using, sprinkle the caraway seeds across the surface.
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12
Cover the dish loosely with aluminum foil and bake for 20 minutes.
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13
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbling and the top bread cubes are golden brown and toasted.
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14
Let the casserole rest for 5-10 minutes before serving. This allows the dressing to set so the layers stay together when scooped.
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15
Garnish with fresh parsley and serve warm.
💡 Chef's Tips
Squeeze the sauerkraut as dry as possible to prevent the casserole from becoming soggy. If you can't find thick-cut corned beef, leftover roasted brisket works beautifully as a substitute. For a crunchier topping, use a mix of rye bread and panko breadcrumbs for the final layer. Grating the onion instead of chopping it allows the juice to permeate the dressing for a more uniform flavor. If the bread tops are browning too quickly, tent the dish with foil again for the last 5 minutes.
🍽️ Serving Suggestions
Serve with a side of extra-crispy potato latkes and applesauce. Pair with a cold, hoppy IPA or a crisp Cream Soda to cut through the richness. A simple green salad with a light vinaigrette balances the heavy, savory notes of the dish. Offer extra Russian dressing and spicy brown mustard on the side for dipping. Serve alongside a bowl of hot Matzo ball soup for the ultimate deli experience.