Baked Reuben Casserole
Baked Reuben Casserole captures all the bold, savory flavors of the classic deli sandwich in a warm, cheesy, oven-baked form. With layers of rye bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, it’s the ultimate comfort food—perfect for family dinners, holidays, or make-ahead meals.
Equipment
- Casserole dish
- Mixing bowl
- Aluminum foil
- Knife
Ingredients
Main Ingredients
- 4 cups rye bread cubed, preferably day-old
- 12 oz corned beef sliced or chopped
- 2 cups sauerkraut well-drained and squeezed dry
- 1 1/2 cups Swiss cheese shredded
- 1/2 cup mozzarella cheese optional, for extra meltiness
- 1/2 cup Thousand Island dressing or Russian dressing
- 2 tbsp butter melted
- 1 tsp caraway seeds optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a casserole dish.
- Cube the rye bread and toast lightly if it’s fresh. Set aside.
- Drain sauerkraut thoroughly. Rinse briefly under cold water and squeeze dry with paper towels.
- Layer half the bread cubes in the bottom of the casserole dish.
- Add a layer of chopped corned beef over the bread.
- Spread the sauerkraut evenly on top of the corned beef.
- Sprinkle with Swiss cheese, followed by mozzarella if using.
- Drizzle Thousand Island dressing evenly across the top.
- Repeat layers if your casserole dish is deep enough.
- Top with remaining rye bread cubes. Drizzle melted butter over the top and sprinkle with caraway seeds if desired.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10–15 minutes, or until top is golden and cheese is bubbling.
- Let cool for a few minutes before serving.
Notes
Make it low-carb by replacing the bread with cauliflower rice or omitting it entirely. For party snacks, use muffin tins to create mini versions. Try a crescent roll crust for a buttery twist. Store leftovers in an airtight container for up to 3 days.