Reuben Casserole

Name: Reuben Casserole with Corned Beef and Sauerkraut
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 slices rye bread, cubed and divided; 1 lb deli-sliced corned beef; 1 lb deli-sliced pastrami; 1 (14 oz) can sauerkraut, drained and squeezed dry; 1/2 cup dill pickles, chopped; 16 oz Swiss cheese, shredded and divided; 1 1/2 cups milk; 1 cup Thousand Island dressing; 2 large eggs; 4 tbsp butter, melted and divided; 1 tbsp Dijon mustard; 1 tsp caraway seeds; Non-stick cooking spray, for foil

This Reuben casserole layers deli corned beef, sauerkraut, Swiss cheese, and cubed rye bread in a creamy Thousand Island and egg binder, delivering all the tangy, savory complexity of a classic sandwich in an easy baked dish.

🌍American 🏷️Reuben casserole 🏷️Casserole 🏷️Corned beef 🏷️Swiss cheese Sauerkraut

🏷️

🏷️Rye bread

-0:00

dinnerin321onTikTok

Total

1h 10m

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

10 slices rye bread, cubed and divided
1 lb deli-sliced corned beef
1 lb deli-sliced pastramioptional
1 (14 oz) can sauerkraut, drained and squeezed dry
1/2 cup dill pickles, chopped
16 oz Swiss cheese, shredded and divided
1 1/2 cups milk
1 cup Thousand Island dressing
2 large eggs
4 tbsp butter, melted and divided
1 tbsp Dijon mustard
1 tsp caraway seeds
Non-stick cooking spray, for foil

13 Ingredients

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Instructions

1
Preheat oven to 350°F.
2
In a 13x9 inch baking dish, spread a layer of cubed rye bread, followed by a layer of corned beef (or pastrami).
3
Sprinkle evenly with the drained sauerkraut, chopped pickles, and a layer of shredded Swiss cheese.
4
Add another layer of cubed rye bread, followed by the remaining corned beef, and press down lightly.
5
Top with another layer of Swiss cheese.
6
In a medium bowl, whisk together the milk, Thousand Island dressing, eggs, 2 tablespoons of melted butter, Dijon mustard, and caraway seeds.
7
Pour the mixture evenly over the casserole.
8
In a small bowl, toss the remaining cubed rye bread with the remaining 2 tablespoons of melted butter.
9
Sprinkle the buttered bread cubes over the top of the casserole.
10
Spray a sheet of aluminum foil with non-stick spray and cover the dish tightly.
11
Bake for 40 minutes.
12
Remove the foil and bake for another 10-15 minutes, until the cheese is melted, the casserole is bubbly, and the bread cubes are toasted.
13
Let the casserole rest for 5 minutes before slicing and serving.

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Tips & Notes

Pro tips

Squeeze the sauerkraut very dry before layering—even excess liquid left behind will make the casserole soggy.
Cube the rye bread into roughly ½-inch pieces so it absorbs the creamy sauce and toasts slightly without disintegrating.
Toast the caraway seeds lightly in a dry pan before mixing into the egg batter to amplify their flavor and prevent a raw, harsh taste.
Cover the casserole with foil for the first 20–25 minutes of baking to prevent the top layer of bread from burning before the center sets.

Substitutions

Thousand Island dressing → Russian dressing or homemade mayo-ketchup blend (slightly different flavor but structurally similar)
Swiss cheese → Gruyère or Emmental (more nutty, still melts well)
Caraway seeds → Fennel seeds or omit entirely (fennel is milder; omitting loses signature rye-bread flavor)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through.

Common Questions

Can I use pastrami instead of corned beef?

Yes, the recipe includes both pastrami and corned beef (1 lb each). You can use all pastrami, all corned beef, or a mix depending on preference.

How do I prevent the casserole from being watery?

Drain the sauerkraut thoroughly and squeeze it dry with paper towels before adding to the casserole—excess moisture is the main culprit.

Can I make this casserole ahead of time?

Yes, assemble the casserole in a foil-lined dish, cover, refrigerate up to 24 hours, then bake when ready. You may need to add 5–10 minutes to baking time if starting cold.

What can I use if I don't have rye bread?

Pumpernickel, marble rye, or hearty whole wheat bread work well. Avoid soft white bread, which won't hold texture when baked.

Is this recipe dairy-free?

No—the recipe calls for butter, Thousand Island dressing (which typically contains dairy), and Swiss cheese. Dairy-free substitutes would require testing.