Ingredients:

  • 1 tablespoon unsalted butter (15g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 1/2 cup all-purpose flour (60g)
  • 2 cups milk (475ml)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup sour cream (240ml)
  • 1 pound corned beef, cooked and diced (450g)
  • 1 (14-ounce) can sauerkraut, well drained (397g)
  • 8 ounces Swiss cheese, shredded (225g)
  • 1/2 cup Thousand Island dressing (120ml)
  • 1 cup rye bread cubes (approx. 4 slices)
  • 2 tablespoons melted butter, for rye bread (30g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion and cook until softened and translucent.
  3. Sprinkle flour over the onions and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in salt, pepper, and sour cream.
  4. In the prepared baking dish, spread half of the sauerkraut evenly across the bottom. Top with half of the corned beef, then half of the Swiss cheese. Pour half of the sauce over the cheese. Repeat layers with remaining sauerkraut, corned beef, Swiss cheese, and sauce. Drizzle Thousand Island dressing over the top of casserole.
  5. In a bowl, toss rye bread cubes with melted butter.
  6. Sprinkle rye bread cubes evenly over the casserole. Bake for 30 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.