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Reuben Casserole

I've enjoyed Reuben sandwiches for many years. When I came across this recipe for a Reuben style casserole, it seemed like a good choice to try. It turns out to have a great taste with layers of meat, cheese, and sauce combining for a delicious dish

This recipe has a couple of changes from the original source. FIrst, the recipe called for using a 7 x 11 casserole dish; I tried assembling everything in one and quickly realized there's no way it would work - moving up to a 9 x 13 gives it plenty of room. And second, the recipe called for chopped dill pickles, but I've never had pickles on any Reuben sandwich I've ever eaten. I went ahead and tried it, but they just don't fit with the flavor of a Reuben as I know them... so I didn't include them in the ingredient list. You're welcome to give it a try, but I'd suggest you serve them instead on the side... as in pickle spears... like you'd get in a deli.

Adapted from The Country Cook

Prep Time 20 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 10 mins
Cooking Method:
Courses: ,
Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year
Description

All the flavors of your favorite Reuben sandwich, but in a casserole to share with your family.

Adapted from The Country Cook

Ingredients
  • 6 slices rye bread (light or dark), divided
  • 1 lb corned beef or pastrami, thin sliced
  • 1 can sauerkraut, well drained (14.5 oz)
  • 4 cup Swiss cheese, shredded
  • 2 tsp caraway seeds
  • 1 cup milk
  • 3 large eggs
  • 1/3 cup Thousand Island dressing
  • 1/4 cup yellow mustard
Instructions
  1. 1

    Preheat oven to 350 F. Spray a 9 x 13 casserole dish with nonstick cooking spray.

  2. 2
    Cut four slices of bread into 1-2 inch cubes and place in the casserole dish, evenly covering the bottom. Place the two remaining pieces of bread in a food processor and pulse until shredded into fine breadcrumbs, then set aside.
  3. 3

    Layer half of the corned beef or pastrami on top of the bread. Evenly top with the sauerkraut, half of the shredded cheese, and one teaspoon of caraway seeds.

  4. 4

    Layer the remaining meat on top of the cheese, pressing down slightly to compact the layers. Top with remaining cheese and caraway seeds.

  5. 5

    In a medium bowl combine milk, eggs, Thousand Island dressing, and mustard, and whisk together until well blended. Pour the mixture evenly over the top of the casserole. Top with breadcrumbs.

  6. 6

    Cover the dish with foil and bake for 45 minutes. Remove from oven, uncover, and allow to rest 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 412kcal
% Daily Value *
Total Fat 29g45%
Saturated Fat 14g70%
Cholesterol 160mg54%
Sodium 1198mg50%
Potassium 292mg9%
Total Carbohydrate 12g4%
Dietary Fiber 2g8%
Sugars 5g
Protein 27g54%
Calcium 39 mg
Iron 26 mg
Vitamin D 152 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes
  • Changes from the source posting for the recipe:
    • Used a 9 x 13 dish instead of a 7 x 11 - there is no possible way the ingredients will fit into a 7 x 11 dish
    • Removed chopped dill pickles from the ingredient list - in the recipe test they detracted from the taste. Serve dill spears on the side instead.
  • Make sure to squeeze out as much of the liquid from the sauerkraut as possible. This will prevent the casserole from getting "soggy".
  • Sliced Swiss cheese can be substituted if shredded is not available.
  • FYI: an "authentic" Reuben sandwich uses Russian dressing instead of Thousand Island. While both are mayonnaise-based, Russian dressing contains horseradish and paprika, making it much spicier than Thousand Island. 
Keywords: corned beef, pastrami, reuben, casserole, thousand island dressing, swiss cheese
Read it online: https://www.miketriesanewrecipe.com/recipe/reuben-casserole/