Savory Reuben Casserole with Layers of Flavor

Introduction

When it comes to hearty, flavor-packed comfort food, few dishes can rival a Reuben sandwich. With its tangy sauerkraut, tender corned beef, melty Swiss cheese, and creamy Thousand Island dressing, it’s a true deli classic. This Savory Reuben Casserole takes all those beloved flavors and layers them into a warm, bubbly dish that’s perfect for sharing. Whether you’re making dinner for the family or preparing a dish for a potluck, this casserole delivers bold flavors and comforting textures every time.

My recipe story

The idea for this casserole came from my love of the traditional Reuben sandwich. I’ve always enjoyed grabbing one at my local deli, but I wanted a version that was easier to make at home and big enough to feed a crowd. Casseroles are a go-to for busy evenings, so it felt natural to reimagine this classic into a baked dish. The first time I tested this recipe, the aroma of toasted bread, sauerkraut, and melted cheese had the whole family gathering around the kitchen. Now, it’s one of our most requested meals when friends come over for casual dinners.

Ingredient breakdown

This casserole captures the essence of a Reuben with just a handful of simple ingredients. Each layer adds to the flavor profile, creating a balanced, savory dish.

Corned beef: The heart of this recipe. You can use leftover homemade corned beef, deli-sliced corned beef, or even canned if that’s what you have on hand. Chopping it into bite-sized pieces ensures you get some in every bite.

Sauerkraut: Its tanginess cuts through the richness of the meat and cheese. Be sure to drain it well so the casserole doesn’t turn watery. For extra flavor, lightly squeeze out the liquid before adding.

Swiss cheese: Classic for a Reuben, it melts beautifully and provides a nutty, creamy taste. Feel free to mix in a bit of mozzarella if you want extra meltiness.

Thousand Island dressing: This creamy dressing ties everything together, adding tangy sweetness and that signature Reuben flavor. Homemade or store-bought both work well here.

Bread: Cubes of rye bread are traditional, but you can swap in sourdough, pumpernickel, or even a hearty multigrain. The bread soaks up the flavors while crisping beautifully in the oven.

Equipment you’ll need

• Large mixing bowl
• 9×13-inch casserole dish
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Aluminum foil for covering while baking

Step-by-step directions

Step 1: Prepare the bread. Cube your rye bread into 1-inch pieces. Spread them out on a baking sheet and lightly toast in a 350°F (175°C) oven for 5–7 minutes. This helps the bread stay firm and prevents the casserole from getting soggy later.

Step 2: Layer the corned beef. In a greased 9×13-inch casserole dish, spread half of the bread cubes. Top with half of the chopped corned beef, ensuring it’s evenly distributed. This will create the savory base for the casserole.

Step 3: Add sauerkraut and cheese. Spoon the drained sauerkraut over the corned beef, then sprinkle with a generous layer of shredded Swiss cheese. This is where the Reuben flavor really shines through.

Step 4: Repeat the layers. Add the remaining bread cubes, corned beef, sauerkraut, and Swiss cheese. Make sure the top layer is cheese, so it melts and browns beautifully in the oven.

Step 5: Pour on the dressing. Whisk together the Thousand Island dressing with 2 eggs and 1 cup of milk, then pour evenly over the casserole. This mixture binds the layers and ensures the bread absorbs all the flavors.

Step 6: Bake until bubbly. Cover the casserole with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly. Allow to rest for 10 minutes before serving so the layers can set.

Variations & substitutions

Want to switch things up? This casserole is highly adaptable. Try using pastrami instead of corned beef for a spicier twist. Swap Swiss cheese for provolone, Gruyère, or a blend for a different flavor profile. If you’re not a fan of Thousand Island, Russian dressing works beautifully too. For a low-carb version, omit the bread and bake the mixture in individual ramekins for a crustless option.

Storage, freezing & make-ahead

Leftover Reuben Casserole keeps well in the refrigerator for up to 4 days when stored in an airtight container. To reheat, cover with foil and warm in a 325°F (160°C) oven until heated through, or use the microwave in short bursts. This dish also freezes beautifully—wrap portions tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating. For make-ahead convenience, assemble the casserole up to 24 hours in advance and refrigerate until ready to bake.

Serving ideas & pairings

This casserole is hearty enough to be the star of the meal, but it pairs wonderfully with lighter sides. A crisp green salad with a tangy vinaigrette balances the richness. Roasted vegetables or steamed green beans add a fresh, simple complement. For a true deli experience, serve with dill pickles and kettle chips on the side. A cold beer, sparkling water, or even a glass of light-bodied red wine makes an excellent pairing.

FAQ

Can I use deli corned beef for this recipe? Yes, deli-sliced corned beef works perfectly. Just chop it into small pieces before layering.

Do I have to use rye bread? Rye is traditional, but sourdough, pumpernickel, or even French bread cubes make tasty substitutes.

Can I prepare this casserole the night before? Absolutely! Assemble it, cover, and refrigerate overnight. Bake as directed the next day.

What’s the best way to reheat leftovers? Reheat covered in the oven at 325°F until warmed through, or microwave in short increments.

Can I make this vegetarian? Yes! Substitute corned beef with sautéed mushrooms or a plant-based meat alternative.

Final thoughts

This Savory Reuben Casserole with Layers of Flavor is everything you love about a classic deli sandwich baked into one warm, comforting dish. It’s easy to prepare, customizable to your tastes, and perfect for feeding a hungry family or a group of friends. Once you try it, this recipe will quickly become a regular in your meal rotation—because who can resist a bubbling, cheesy casserole full of bold, tangy, savory flavors?

Savory Reuben Casserole with Layers of Flavor

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• Author: Sarah White
• Total Time: 55 minutes
• Yield: 6–8 servings

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Description

A hearty baked casserole with all the flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and creamy dressing.

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Ingredients

• 1 pound corned beef, chopped

• 1 can (14 oz) sauerkraut, drained
• 1 cup Swiss cheese, shredded

• 4 cups rye bread, cubed

• 1 cup Thousand Island dressing
• 2 large eggs

• 1 cup milk

• 1 tablespoon butter, for greasing

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with butter.

2. Cube the rye bread into 1-inch pieces and lightly toast in the oven for 5–7 minutes.

3. In the casserole dish, layer half of the toasted bread cubes, followed by half of the chopped corned beef.
4. Spread half of the drained sauerkraut over the corned beef and sprinkle with half of the shredded Swiss cheese.

5. Repeat the layers with the remaining bread, corned beef, sauerkraut, and Swiss cheese.

6. In a bowl, whisk together the Thousand Island dressing, eggs, and milk, then pour evenly over the casserole.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15–20 minutes until cheese is golden and bubbly.

8. Let the casserole rest for 10 minutes before serving.
   

Notes

 This casserole can be assembled a day ahead and refrigerated. Leftovers store well in the fridge for up to 4 days and reheat nicely in the oven. Serve with a green salad or pickles for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American