Reuben Casserole

A serving of the casserole being held up over the dish with a serving spoon.

If you are a fan of the classic Reuben sandwich, you will love this Reuben casserole! It’s made with layers of pumpernickel rye bread cubes, corned beef, Russian dressing, tangy sauerkraut, and melty Swiss cheese. It has all the flavors of the classic sandwich in a convenient casserole form.

Course Main Course

Cuisine American

Keyword casseroles, corned beef

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 514kcal

Author Elizabeth

Ingredients

5-6 Slices of Rye Bread cubed into roughly 1 inch pieces – about 8 ounces (use rye, marble rye, rye pumpernickel swirl)
8 ounces Swiss Cheese shredded
1 pound Cooked Corned Beef large fatty pieces removed and roughly chopped
¾ cup Russian Dressing or thousand island
16 ounces Sauerkraut drained and squeezed dry
Cooking Spray or Oil to lightly brush the baking dish

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Coat a baking dish lightly with cooking spray or brush it lightly with a neutral (flavorless) oil. Use a 10x8 inch or 12x8 inch dish - 2 or 2½ quart.
Add a layer of rye bread cubes to the bottom of the dish. A little more than half of the bread cubes should be enough to cover the surface. Do not mound the bread pieces. Reserve the rest of the bread for the top.
Sprinkle a thin layer of shredded Swiss cheese over the bread, about a heaping ¼ cup should be enough. Reserve the remaining cheese.
Arrange the chopped corned beef in a thick layer. Cover the entire surface.
Next, drizzle the Russian dressing over the corned beef.
Sprinkle half the Swiss cheese over the dressing. Reserve the rest for the top.
Arrange the sauerkraut over the surface.
Arrange the remaining bread on top covering the entire surface without mounding.
Finally, top the casserole with the remaining cheese on top.
Bake the Reuben casserole for 20 minutes or until the cheese is melted and the bread is slightly toasted.
Serve and enjoy.

Notes

Squeeze as much liquid as you can out of the sauerkraut, so the final dish is not soggy.
If the corned beef is refrigerator-cold, warm it through. Use the oven or microwave.
Use a baking dish that is not too big. If it is, the Reuben bake will be thin.
Don’t build the casserole until it is ready to bake. You can prep the ingredients ahead of time and refrigerate (except the bread), if desired.
If you hand shred the cheese it will melt smoother than pre-packaged shredded cheese.

Nutrition