Reuben Casserole

5 from 1 vote

This Reuben Casserole recipe has all the flavors of the classic sandwich in one comforting casserole that you can make in just an hour! With an easy ingredient list, this savory bake is a crowd-favorite perfect for any time of the year.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: beef

Servings: servings

Calories: 333kcal

Ingredients

12 slices rye bread (dark, light, or swirled) 10 slices cut into 1-inch cubes, 2 slices cut into tiny cubes.
1 pound sliced corned beef or pastrami sliced into strips or chopped
14 ounce can sauerkraut drained and dried
1 cup chopped dill pickles drained and dried
4 cups shredded Swiss cheese
¾ cup thousand island dressing
½ cup milk
2 large eggs
3 tablespoons salted butter divided
2 tablespoons dijon mustard
1 teaspoon caraway seeds
fresh parsley for garish optional

Instructions

Preheat oven to 350°F. Grease a 13"x9" baking dish with butter or nonstick cooking spray.
Spread half of the 1-inch cubed rye bread evenly across the bottom of the prepared baking dish. It should nearly cover the bottom of the pan.
Layer half of the corned beef or pastrami over the bread cubes.
Disperse the prepared sauerkraut and pickles evenly on top.
Sprinkle half of the shredded Swiss cheese over the pickles.
Top with the remaining 1-inch cubed rye bread followed by another layer of corned beef or pastrami. Press down so that the picture compacts slightly.
Sprinkle the remaining shredded Swiss cheese over the top.
In a small bowl, combine milk, Thousand Island dressing, eggs, butter, Dijon mustard, and caraway seeds. Pour the mixture evenly over the casserole.
In a bowl, toss the tiny rye bread cubes with the remaining butter. Sprinkle on top of the casserole.
Spritz a sheet of aluminum foil with non-stick spray or oil. Cover the baking dish tightly with the foil, greased side down. Bake 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and bread crumbs are toasted.
Allow the casserole to rest at least 5 minutes prior to serving. Garnish with fresh parsley or additional chopped pickles, if desired.

Video

Notes

Tips:

- Omit the sauerkraut if desired. You can leave this ingredient out if needed and it then becomes a Rachel casserole.

- Drain the sauerkraut well before adding. You want to avoid adding excess liquid to the bake or it will become watery.

- Day-old bread is best. If you can dry your bread out a day in advance that works best for this recipe. Just like classic stuffing, the bread will soak up the egg custard.

- Shred the Swiss cheese from a block. This is the best way to ensure the casserole is melty and gooey. The pre-shredded cheese has a powdery coating on it that prevents it from melting as well.

- Swap the Thousand Island for mayonnaise, milk, and vinegar. If you aren't a fan of Thousand Island and want a more neutral flavor simply mix mayonnaise, milk, and a touch of vinegar together instead.

Storage:

Cool any leftovers to room temperature and place in an airtight container. Store in the fridge for up to 4 days. It's best to reheat in the oven for 10 to 15 minutes until warm to re-crisp the bread and melt the cheese. You can also microwave to reheat, but the bread won't be as crisp.

We don't recommend freezing the leftovers as it will change the texture of the bread and custard filling.

If you want to make the casserole ahead of time, you can assemble and keep it in the fridge for up to 8 hours before baking. This is ideal for entertaining.

Nutrition

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