Reuben Casserole Recipe Guide

There’s something incredibly comforting about the flavors of a classic Reuben sandwich—the tang of sauerkraut, the savoriness of corned beef, and the rich, melty Swiss cheese. But sometimes, you want all those flavors in a dish that’s a little easier to serve for a crowd, or something you can make ahead and pop in the oven after a long day. That’s exactly why I created this Reuben Casserole recipe. It’s everything you love about a Reuben sandwich, layered and baked into one cheesy, creamy, and totally satisfying dish.

Whether you’re hosting a casual dinner with friends, looking for a cozy weekend bake, or craving a hearty meal that brings all those deli flavors to your table, this casserole delivers. Trust me, one bite and you’ll be making this again and again!

Why I Love This Recipe

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What makes this Reuben Casserole so special? For me, it’s the balance of flavors. It’s savory, creamy, and just a little tangy—the perfect combination to keep you going back for more. And unlike a traditional Reuben sandwich, which you have to assemble and grill one by one, this casserole feeds a crowd all at once. It’s a no-fuss, hands-off approach that gives you all the satisfaction without any of the stress.

This recipe also makes fantastic leftovers. The flavors seem to deepen overnight, making tomorrow’s lunch just as exciting as dinner tonight. And if you’re someone who loves meal prepping for the week, this is a great addition to your rotation. I also appreciate that it’s a complete meal on its own—protein, carbs, and that creamy goodness all in one bite.

But the real reason I keep coming back to this casserole is that it makes people happy. It’s the kind of dish that gets requests for seconds, and I’ve even had people ask for the recipe before they finished their first plate. It’s comfort food at its best—simple, hearty, and loaded with flavor.

Ingredients for Reuben Casserole

When I was developing this recipe, I wanted to make sure it was easy enough for a weeknight dinner but special enough for guests. The ingredient list reflects that balance—no hard-to-find items, but plenty of bold flavors that make this dish shine.

Here’s what you’ll need to make this delicious Reuben Casserole:

• Rye Bread
  The signature taste of a Reuben starts with rye bread. I recommend using a hearty, bakery-style rye. You can use marble rye for an extra visual appeal and a slightly sweeter flavor.
• Butter
  To toast the bread cubes before baking, giving them a golden, slightly crisp texture that holds up well in the casserole.
• Deli-Style Corned Beef
  Go for a good quality corned beef from your deli counter. You can buy it sliced and then chop it, or ask for it in a thick cut and cube it yourself. The salty, savory flavor is essential here.
• Sauerkraut
  Drained and patted dry. If you have time, rinse the sauerkraut first and then squeeze out the liquid with a towel—this prevents the casserole from getting soggy and balances the acidity.
• Swiss Cheese
  You’ll need slices or shredded Swiss cheese, and plenty of it. It melts beautifully and adds that signature nutty richness.
• Thousand Island Dressing
  This acts as the sauce in the casserole. Creamy, tangy, and slightly sweet, it ties all the flavors together. If you prefer, you can swap in Russian dressing for a slightly spicier twist.
• Dill Pickles (Optional but Recommended)
  I like to add some finely chopped dill pickles into the casserole layers or on top for serving. They bring a little crunch and brightness that cuts through the richness.
• Caraway Seeds (Optional)
  If you love the flavor of rye bread, adding a sprinkle of caraway seeds really enhances that classic deli taste.

These simple ingredients come together in a way that’s familiar but fresh. It’s the kind of meal you can pull together without a special trip to the grocery store—and the results are always impressive.

How Much Time Will You Need?

This Reuben Casserole is surprisingly quick to make, especially for how hearty and comforting it is. Here’s what you’re looking at:

• Prep Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: About 50 minutes

It’s perfect for a weeknight meal when you want something warm and satisfying on the table fast. Plus, you can prep it ahead and refrigerate it until you’re ready to bake.

How to Make This Reuben Casserole

Here’s the step-by-step process to make your very own Reuben Casserole at home. Don’t worry—it’s super straightforward, and I’ll guide you through every stage.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish with butter or non-stick spray.

Step 2: Prepare the Rye Bread

Cut your rye bread into 1-inch cubes. You’ll need about 4 cups of bread cubes. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the bread cubes and toss them gently to coat in the butter. Toast the cubes for 3-4 minutes, stirring frequently, until they start to crisp up slightly. Remove from heat and set aside.

Step 3: Layer the Ingredients

In your prepared baking dish, create the first layer with half of the toasted bread cubes. Spread them out evenly over the bottom.

Next, evenly distribute 1/2 pound of chopped corned beef over the bread layer. Then add 1 cup of sauerkraut, making sure it’s well-drained and squeezed dry.

Sprinkle 1 cup of shredded Swiss cheese (or lay down slices if you prefer).

Drizzle about 1/2 cup of Thousand Island dressing over the cheese layer. If you like a saucier casserole, you can add a little more dressing—just be careful not to make it too wet.

Step 4: Repeat the Layers

Repeat the layers: bread cubes, corned beef, sauerkraut, Swiss cheese, and another drizzle of dressing. Finish with the remaining bread cubes on top.

Step 5: Add Extra Cheese

Sprinkle a final layer of Swiss cheese over the top layer of bread. If you love that golden-brown cheese crust, don’t skimp here!

Step 6: Bake

Place the casserole in the preheated oven and bake for 30-35 minutes, or until the cheese is melted and bubbly and the top is golden brown.

Step 7: Cool and Serve

Let the casserole rest for about 5-10 minutes before slicing. This helps it set and makes it easier to serve.

Substitutions

One of the best things about this casserole is how adaptable it is. You can tweak the ingredients to suit your preferences or what you have on hand.

• Bread:
  If you’re not a fan of rye, try using sourdough or a hearty whole-grain bread. It’ll give a different flavor profile but still hold up nicely in the casserole.
• Corned Beef:
  Leftover corned beef from a holiday meal works great! No leftovers? Try pastrami or even thick-cut turkey for a lighter version.
• Cheese:
  Swiss cheese is traditional, but you can use Gruyère for a more gourmet feel. Mozzarella will give you extra melt, though it’s milder in flavor.
• Sauerkraut:
  Not everyone loves the sharpness of sauerkraut. You can substitute finely shredded cabbage or coleslaw mix (lightly sautéed) for a milder flavor.
• Dressing:
  Swap Thousand Island for Russian dressing if you prefer more spice. If you’re cutting back on processed sauces, make a homemade version with mayo, ketchup, relish, and a dash of vinegar.

Best Side Dishes for Reuben Casserole

This casserole is a complete meal on its own, but adding a simple side can round things out beautifully. Here are three great ideas:

• Classic Dill Pickles:
  Serve spears or slices on the side for an extra crunch and a bright contrast to the rich casserole.
• Green Salad with Mustard Vinaigrette:
  A simple salad with crisp lettuce, cucumbers, and tomatoes dressed in a tangy mustard vinaigrette balances the richness of the casserole.
• Roasted Baby Potatoes:
  If you’re feeding a crowd, roasted potatoes with a sprinkle of fresh herbs make for a hearty and filling side.

Serving and Presentation Tips

A delicious casserole deserves an equally appealing presentation.

Even though Reuben Casserole is comfort food at its finest, there are a few simple ways to make it look as good as it tastes. Whether you’re serving this to family on a weeknight or bringing it to a potluck, a few extra touches will make all the difference.

• Use a deep, white baking dish: It helps the golden-brown cheese on top stand out. Clean edges give a polished look.
• Garnish before serving: A sprinkle of fresh chopped parsley or dill across the top brightens the dish visually and adds a fresh flavor note that balances the richness.
• Serve with pickles on the side: Arrange dill pickle slices or spears around the plate for contrast and texture. You can even fan them out for an elegant touch.
• Slice cleanly: Let the casserole sit for about 10 minutes after baking so you can slice neat squares. Use a sharp knife and a spatula for clean edges.

If you’re serving this casserole buffet-style, keep a small jar of extra Thousand Island dressing nearby for those who like it saucy.

Tips and Tricks to Make This Recipe Even Better

Want to take your Reuben Casserole to the next level?
These are the tips I’ve learned from making this dish countless times.

• Toast the bread cubes well: Don’t skip toasting them in butter. This extra step keeps them from becoming soggy as they bake, and it gives the top a perfect, golden crunch.
• Drain and squeeze the sauerkraut: Excess liquid is the enemy of a well-set casserole. After draining, I recommend laying the sauerkraut out on a clean towel and giving it a good squeeze. It keeps the dish from being watery.
• Layer the cheese generously: Adding cheese between layers makes each bite melty and satisfying. Don’t just save it for the top!
• Customize the dressing: If you want a more homemade approach, whip up your own dressing. Mix mayonnaise, ketchup, a little sweet pickle relish, finely minced onion, and a splash of vinegar for a fresher taste.
• Let it rest before serving: The casserole holds its shape better and slices more easily if you give it 10 minutes out of the oven before cutting into it.

Common Mistakes to Avoid

This casserole is straightforward, but a few missteps can change the outcome.

• Skipping the sauerkraut draining: If you leave too much moisture in the sauerkraut, your casserole may come out soggy. Always drain and press it dry.
• Using soft or fresh bread: Soft bread turns mushy during baking. Stick with sturdy rye or slightly stale bread for the best texture.
• Overloading the dressing: Too much Thousand Island can make the casserole overly wet and heavy. Stick to the amounts in the recipe for balance, and serve extra dressing on the side if needed.
• Not pre-toasting the bread cubes: This is key to creating a crunchy topping. Raw bread cubes will soak up too much liquid and lose their structure.
• Baking too long without covering: If your cheese starts browning too early, loosely tent the casserole with foil for the remainder of the baking time to prevent burning.

How to Store It

Making ahead or storing leftovers? No problem.

This Reuben Casserole stores beautifully. Here’s how to keep it fresh:

• Refrigerate: After cooling completely, cover the baking dish tightly with foil or transfer slices to an airtight container. Store in the refrigerator for up to 4 days.
• Freeze: You can freeze the casserole before or after baking. Wrap tightly with plastic wrap and foil, or store in an airtight container. Freeze for up to 3 months.
  • To reheat from frozen: Thaw overnight in the fridge, then bake at 350°F for 20-30 minutes until heated through.
• Reheat: Warm slices in the oven at 350°F for 15-20 minutes or microwave individual portions in 1-minute increments until hot.

Pro tip: If you’re reheating a large portion, adding a fresh sprinkle of Swiss cheese before baking helps revive the melty goodness.

FAQ

Here are answers to the most common questions I get about this Reuben Casserole recipe.

Can I use pastrami instead of corned beef?

Absolutely. Pastrami gives a slightly different flavor with its spiced crust, but it works beautifully in this casserole. It’s a great alternative if you want a smokier taste.

What if I don’t like sauerkraut?

No problem! Swap it out for sautéed cabbage or coleslaw mix. Lightly cook the cabbage until tender to prevent excess moisture.

Can I make this casserole ahead of time?

Yes! Assemble the entire casserole and cover it tightly. Refrigerate for up to 24 hours before baking. When ready to bake, add an extra 5-10 minutes to the baking time.

Is this recipe gluten-free?

As written, it’s not gluten-free because of the rye bread. However, you can use your favorite gluten-free bread (preferably a dense, seeded loaf for structure) to make this gluten-free.

Can I make this casserole in a smaller pan?

Yes. If you halve the recipe, use an 8×8-inch baking dish. The baking time may be slightly shorter—check it after 25 minutes.

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