Reuben Casserole

If you love your grilled deli sandwiches then you’re probably already quite familiar with the popular Reuben sandwich. Today, I bring you my Reuben Casserole – turning a classic sandwich into an easy family-size casserole meal with all the usual ingredients that make a mouth-watering Reuben!Instead of the time consuming task of making individual Reuben sandwiches for the family, this casserole provides the exact same flavors while being easy to whip up and serve warm from the oven. It’s like one big Reuben sandwich in casserole form!

TIPS FOR MAKING REUBEN CASSEROLE

• The consistency of this casserole is light and soft due to the milk/egg mixture. If you want a denser and drier casserole then simply reduce the milk or use larger pieces of bread.
• While this recipe calls for slices of cheese, you could also use grated cheese and adjust the amount required. Make sure that you use enough to provide adequate coverage and preferably grate your cheese at home instead of buying store-bought grated cheese as this tends not to melt as smoothly due to its anti-caking coating.
• You can use dark or light rye bread for this casserole.
• If you prefer using pastrami instead of corned beef, go right ahead. Pastrami and corned beef are often both made from brisket although come from different sections of meat. Pastrami is typically the fattier of the two.
• It’s important that you drain your sauerkraut well for this casserole otherwise you will end up with excess liquid in the dish, making it soggy.

Reuben Casserole

1. Preheat oven to 350 degrees F. In a small bowl, whisk together 1⁄2 cup Russian dressing, egg, milk, salt, and pepper.
2. Spray a 9×13 casserole dish with cooking spray. Spread 4 cups rye bread cubes into the casserole dish. Pour the dressing/milk mixture over the bread cubes and stir to distribute evenly.
3. The bread will soak up the liquid. Layer slices of swiss cheese over the bread mixture.
4. Top with pickles and more Russian dressing.
5. Spread a layer of sauerkraut over the casserole. It is important to squeeze out any excess liquid from the sauerkraut so that it doesn’t make the casserole soggy.
6. Chop the corned beef into small pieces and spread over the sauerkraut.
7. Top with remaining cheese slices. Bake for 35- 40 minutes or until the cheese is melted and the casserole is bubbly.

WHAT IS A REUBEN CASSEROLE?

• This recipe is the casserole version of the classic deli Reuben sandwich which typically includes layers of sauerkraut, corned beef, Swiss cheese and Russian salad dressing, grilled between slices of rye bread.
• While this casserole ditched the bread slices, it still remains true to the hero ingredients and even includes bread cubes which act to soak up excess liquid in the casserole.

HOW SHOULD I STORE REUBEN CASSEROLE?

• Once your casserole has completely cooled down, you can store it in the refrigerator for up to 2-3 days, wrapped tightly with plastic wrap.
• Your casserole can also be stored in the freezer for up to 3 months by wrapping it tightly with plastic wrap and then with foil. Thaw it overnight in the refrigerator and then bake as directed in step 7 above.

More Family Favorite Casseroles

• Mexican Tater Tot Casserole
• French Onion Chicken Noodle Casserole
• Classic Tuna Noodle Casserole
• Chicken Divan

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Reuben Casserole

This Reuben Casserole turns a classic sandwich into an easy family-size casserole meal. All your favorite Rueben ingredients are in this dish

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Ingredients

 

1x2x3x

• ▢ 1 cup Russian dressing divided
• ▢ 1/2 tsp salt
• ▢ 1/2 tsp pepper
• ▢ 1 large egg
• ▢ 1 cup whole milk
• ▢ 4 cups cubed marble rye bread small pieces, about 5-6 slices
• ▢ 1 pound sliced swiss cheese (12 slices)
• ▢ 1 pound corned beef
• ▢ 2 cups sauerkraut squeezed to drain any excess liquid
• ▢ 1 cup dill pickle chips

Instructions

• Preheat oven to 350 Degrees F. In a small bowl, whisk together 1⁄2 cup Russian dressing, egg, milk, salt, and pepper.
• Spray a 9x13 casserole dish with cooking spray. Spread 4 cups rye bread cubes into the casserole dish.
• Pour the dressing/milk mixture over the bread cubes and stir to distribute evenly. The bread will soak up the liquid.
• Layer slices of swiss cheese over the bread mixture.
• Top with pickles and more Russian dressing.
• Spread a layer of sauerkraut over the casserole. It is important to squeeze out any excess liquid from the sauerkraut so that it doesn’t make the casserole soggy.
• Chop the corned beef into small pieces and spread over the sauerkraut.
• Top with remaining cheese slices.
• Bake for 35- 40 minutes or until the cheese is melted and the casserole is bubbly.

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Nutrition

Calories: 789kcal | Carbohydrates: 89g | Protein: 37g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 3039mg | Potassium: 726mg | Fiber: 11g | Sugar: 16g | Vitamin A: 540IU | Vitamin C: 28mg | Calcium: 472mg | Iron: 7mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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