Ruben Casserole

12 oz. sour cream
14 oz. sauerkraut (drained (so it doesn’t turn your casserole into soup))
12 oz. Swiss cheese (grated (aka, the glue that holds us together))
12 slices beefsteak rye bread (processed into crumbs (your food processor's time to shine))
1 large sweet onion (finely diced (bring tissues—it’s an onion, after all))
1 teaspoon caraway seeds (optional, but adds that classic rye bread vibe)
24 oz. thinly sliced corned beef (because thin = perfection)
8 T butter (melted (yes, all of it—don’t argue with butter))
Thousand Island dressing for the grand finale

Preheat your oven: Set it to 350°F so your casserole can achieve crispy, bubbly greatness.
Make the base layer: In a 9x13 pan (a casserole’s natural habitat), mix the sour cream, diced onion, and drained sauerkraut. Spread it out evenly, like you're frosting a tangy, onion-y cake.
Add the corned beef: Crumble the thinly sliced corned beef on top. No need to be fancy—just make sure every bite gets a bit of that savory goodness.
Cheese, please: Sprinkle the grated Swiss cheese over the corned beef. This is where things get melty and magical.
Make it rain crumbs: Take your processed rye bread crumbs (good job with the food processor, by the way) and spread them over the cheese like a crispy blanket of deliciousness.
Butter up: Melt that butter and drizzle it all over the top. Yes, it feels excessive. No, you shouldn’t question it—just trust the process.
Bake to golden perfection: Slide your masterpiece into the oven and bake for 30–45 minutes, or until the top is golden brown and the kitchen smells like deli heaven.
Finish with flair: Once it’s out of the oven, drizzle Thousand Island dressing over the top like a true Reuben artist. Go light or go heavy—it’s your moment to shine.
Serve and bask in glory: Scoop it out, serve it up, and prepare for applause.

You’ve just made a casserole that turns a classic sandwich into the star of dinner. Napkins are optional, but seconds are not. Enjoy!