Description
All the iconic flavors of a classic Reuben sandwich transformed into an easy, shareable casserole. Layers of rye bread, tender corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing baked together until golden and bubbly. Perfect for feeding crowds, potlucks, or using leftover corned beef. Ready in under an hour with make-ahead convenience.
Ingredients
6–8 cups rye bread cubes (8–10 slices, cut into 1-inch cubes)
1–1.5 lbs sliced corned beef (deli-sliced or leftover)
2 cups sauerkraut, well-drained
3 cups shredded Swiss cheese (12 oz), divided
1 cup Thousand Island dressing
4 large eggs
1 cup whole milk
½ teaspoon caraway seeds (optional)
Salt and black pepper to taste
Butter for greasing pan
For serving:
Extra Thousand Island dressing
Dill pickle spears
Fresh dill for garnish
Dijon mustard
Instructions
1. Preheat oven to 350°F. Generously butter a 9×13-inch baking dish.
2. Cut rye bread into 1-inch cubes. If using fresh bread, lightly toast at 300°F for 10 minutes to dry slightly.
3. Place sauerkraut in a colander and squeeze out as much liquid as possible. Press with paper towels. This step is crucial to prevent soggy casserole.
4. If using deli-sliced corned beef, separate slices. If using leftover corned beef, slice thinly or chop into bite-sized pieces.
5. In a medium bowl, whisk together eggs, milk, caraway seeds (if using), salt, and pepper. Set aside.
6. Spread half the bread cubes evenly across bottom of prepared baking dish.
7. Distribute half the corned beef evenly over bread cubes.
8. Spread 1 cup well-drained sauerkraut over corned beef.
9. Sprinkle 1 cup shredded Swiss cheese over sauerkraut.
10. Drizzle half the Thousand Island dressing over cheese layer.
11. Repeat layers: remaining bread cubes, remaining corned beef, remaining sauerkraut, 1 cup cheese, and remaining dressing.
12. Slowly pour egg-milk mixture evenly over entire casserole. Press down gently with spatula to help bread absorb liquid.
13. Top with remaining 1 cup Swiss cheese.
14. Let casserole sit for 10-15 minutes to allow bread to absorb custard (optional but improves texture).
15. Cover baking dish with aluminum foil. Bake for 30 minutes.
16. Remove foil and continue baking for 20-25 minutes until top is golden brown and bubbly.
17. Optional: For extra-crispy top, broil on high for 2-3 minutes (watch closely).
18. Remove from oven and let rest for 10-15 minutes before cutting.
19. Cut into 8-10 squares. Serve hot, garnished with fresh dill, pickle spears, and extra Thousand Island dressing.
Notes
Draining sauerkraut thoroughly is the most important step – squeeze until very dry to prevent soggy casserole.
Day-old bread works better than fresh – it has the right texture to absorb custard without becoming gummy.
Fresh-shredded Swiss cheese melts better than pre-shredded.
Can assemble up to 24 hours ahead – refrigerate covered, then bake when ready (add 5-10 minutes to baking time).
Leftovers keep for 3-4 days refrigerated. Reheat covered at 325°F for 20-25 minutes.
Can freeze assembled (unbaked) casserole for up to 2 months. Thaw overnight before baking.
Internal temperature should reach 160°F in center for food safety.
For keto version: Replace bread cubes with cauliflower florets.
Pastrami can replace corned beef for a “Rachel” variation.
- Prep Time: 20
- Cook Time: 50
- Category: Main Course, Casserole, Dinner
- Method: Baking
- Cuisine: American, Irish-American
Nutrition
- Serving Size: 1 square (about 1.5 cups)
- Calories: 425
- Sugar: 6g
- Sodium: 1240mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 155mg
Keywords: reuben casserole, reuben bake, corned beef casserole, leftover corned beef, easy casserole, potluck recipe, make ahead dinner