Reuben Casserole wallacegardencenter

Reuben Casserole

Tasting just like a classic Reuben sandwich, everything is baked together to create a shareable dinner the whole family will surely love!

  • 6 slices rye bread (marbled or dark), divided
  • 1 pound thinly sliced corned beef, divided
  • 14.5 ounce can or jar sauerkraut, drained well 4 cups shredded Swiss cheese, divided
  • 2 teaspoons caraway seeds, divided
  • 1 cup chopped dill pickles
  • 1 cup mayonnaise
  • 3 large eggs, beaten
  • 1/2 cup thousand island dressing
  • 1/3 cup grainy mustard
  1. Preheat oven to 350°.
  2. Spray 11x7 baking dish with nonstick cooking spray.
  3. Take four slices of rye bread and cut them into 2- inch cubes.
  4. Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
  5. Spread cubed bread into the bottom of the prepared baking dish. Cover evenly with half of the corned beef.
  6. Then evenly top with drained sauerkraut, chopped pickles, and 1 tsp. caraway seeds.
  7. Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
  8. Next, top with remaining corned beef. I gently push down to help compact it all a bit.
  9. Sprinkle the remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
  10. In a medium bowl, whisk together mayo, eggs, thousand island dressing, and mustard.
  11. Pour mixture evenly over the casserole.
  12. Top with breadcrumbs.
  13. Cover with foil.
  14. Bake for 45 minutes.
  15. Remove from oven, let rest for 5 minutes then slice and serve.
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