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Reuben Casserole

A hearty and satisfying Reuben casserole that layers rye bread, corned beef, sauerkraut, pickles, Thousand Island, and Swiss cheese, perfect for busy weeknights or potlucks.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 6 cups rye bread, sliced into 1-inch cubes Day-old rye works best
  • 1/4 cup melted butter For coating the bread cubes
  • 1/2 teaspoon garlic powder
  • 1 pound cooked corned beef, sliced or chopped
  • 1 16-ounce jar sauerkraut, drained and rinsed Excess moisture should be removed
  • 1/2 cup chopped dill pickles
  • 1/4 cup chopped fresh parsley
  • to taste Salt and pepper
  • 1 cup Thousand Island dressing Can be substituted with Russian dressing or horseradish sauce
  • 6 slices Swiss cheese Provolone can be used for a milder flavor

Method
 

Preparation
  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, toss the rye bread cubes with melted butter and garlic powder until coated.
Layering
  1. Spread half the buttered bread cubes evenly in the bottom of the prepared dish, pressing lightly to form a base.
  2. Layer the corned beef over the bread, followed by the sauerkraut.
  3. Sprinkle the chopped dill pickles and parsley over the sauerkraut, then season lightly with salt and pepper.
  4. Drizzle Thousand Island dressing evenly over the layers and arrange the Swiss cheese slices on top.
  5. Finish with the remaining buttered bread cubes on top of the cheese, covering the casserole.
Baking
  1. Bake for 20–25 minutes until the top bread cubes are light golden and the cheese has melted.
  2. Let the casserole rest for 5 minutes, then cut into squares and serve warm.

Notes

For extra crunch, mix panko with melted butter and sprinkle on top before baking. This dish pairs well with a crisp green salad or coleslaw.