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
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Dinner, Main Course
Cuisine: casserole, St. Patrick's Day
Keyword: corned beef, Swiss Cheese
Servings: 6
Calories: 789kcal
- 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
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.
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