Ingredients
Scale
For the casserole:
- 1½ pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 (14-ounce) can sauerkraut, drained and squeezed dry
- 1 cup Thousand Island dressing
- ½ cup beef broth
- 4 cups rye bread, cut into 1-inch cubes (about 6 slices)
- 2½ cups shredded Swiss cheese, divided
- Salt and pepper to taste
For topping:
- 2 tablespoons butter, melted
- ½ cup additional rye bread cubes
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Drain excess fat if needed.
- Add the diced onion to the beef and cook for another 4-5 minutes until softened. Stir in the garlic and caraway seeds, cooking for 1 minute until fragrant.
- Remove from heat and stir in the drained sauerkraut, Thousand Island dressing, and beef broth. Season with salt and pepper to taste.
- Add 4 cups of rye bread cubes and 2 cups of the Swiss cheese to the beef mixture. Stir everything together until well combined.
- Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of Swiss cheese over the top.
- Toss the additional ½ cup of bread cubes with melted butter and scatter them over the casserole for extra crunch.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly and the bread cubes on top are golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
