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piece of reuben casserole on a plate with a pickle
5 from 10 votes

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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  • 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.


Nutrition Information:

Calories: 789kcal (39%)Carbohydrates: 89g (30%)Protein: 37g (74%)Fat: 43g (66%)Saturated Fat: 14g (70%)Trans Fat: 1gCholesterol: 114mg (38%)Sodium: 3039mg (127%)Potassium: 726mg (21%)Fiber: 11g (44%)Sugar: 16g (18%)Vitamin A: 540IU (11%)Vitamin C: 28mg (34%)Calcium: 472mg (47%)Iron: 7mg (39%)