This Reuben casserole is made with all of the ingredients and flavours you’d find in a Reuben sandwich. In casserole form, the corned beef, sauerkraut, and cheese are layered with Thousand Island dressing. Then the dish is topped with buttered rye bread crumbs. This creates a meaty soft base, cheesy gooey middle and a crunchy top. Does that sound perfect or what? However, I normally serve this with a light lettuce salad or homemade garlic bread for a full meal. Also, the Casserole as the main dish is always enough even for the hungriest of guests without a complaint of “I’m still hungry”.

Reuben Casserole

A superb casserole that combines meat, eggs, cheese and bread in a single dish. Perfect.

4.57 from 30 votes

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Course: Main Dish

Cuisine: Russian

Keyword: Beef, Casserole

Prep Time: 5

Cook Time: 1 10

Total Time: 1 15

Servings: people

Calories: 714kcal

Ingredients

6 slices rye bread
2 tbsp thousand Island dressing 30 ml, See note
6 oz corned beef 170 g, thinly sliced
2 cups sauerkraut rinse/drain, 500 ml
2 large dill pickles chopped
2 cups Swiss cheese 500 ml, grated
3 large eggs free range
1 1/2 cups milk 375 ml
1 tbsp Dijon mustard 15 ml

Instructions

Line the bottom of a buttered 11x17-inch (28x43 cm) baking dish with 3 slices of the bread, trimming as necessary.
Spread with half the Russian dressing and top with half the corned beef, sauerkraut, and cheese.
Repeat to form 2 layers.
Whisk together the eggs, milk, and mustard and pour over the casserole.
Let stand for 30 minutes before baking in a preheated 350F (180C) oven until golden brown and set in the center, about 40 minutes.