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Served slice of Baked Reuben Casserole with pickle

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • Casserole dish
  • Mixing bowl
  • Aluminum foil
  • Knife

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a casserole dish.
  2. Cube the rye bread and toast lightly if it’s fresh. Set aside.
  3. Drain sauerkraut thoroughly. Rinse briefly under cold water and squeeze dry with paper towels.
  4. Layer half the bread cubes in the bottom of the casserole dish.
  5. Add a layer of chopped corned beef over the bread.
  6. Spread the sauerkraut evenly on top of the corned beef.
  7. Sprinkle with Swiss cheese, followed by mozzarella if using.
  8. Drizzle Thousand Island dressing evenly across the top.
  9. Repeat layers if your casserole dish is deep enough.
  10. Top with remaining rye bread cubes. Drizzle melted butter over the top and sprinkle with caraway seeds if desired.
  11. Cover with foil and bake for 20 minutes.
  12. Remove foil and bake for another 10–15 minutes, or until top is golden and cheese is bubbling.
  13. 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.