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Baked Reuben Casserole


When I was growing up in Huntington Beach, California, a new sandwich shop opened up, and we went there for lunch one day. The thing I remember most about the place is that all of the sandwiches were named after famous people. I can’t remember what kind of sandwich I ordered, but I do remember that the deli meats they used were delicious. When I make this casserole, I often think about that sandwich shop, and I always use corned beef from the deli section of my grocery store. I ask them to shave it so that it’s very thin. Here’s a look at some of the ingredients that go in the casserole—everything that you would find on a Reuben sandwich: rye bread, corned beef, Swiss cheese, dill pickles, and sauerkraut.

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Baked Reuben Casserole 1 Picture


  • 6 slices rye bread, divided
  • 3/4 pound corned beef or pastrami, thinly sliced
  • 1 cup sauerkraut, rinsed and well-drained
  • 3/4 cup dill pickles, chopped
  • 1 teaspoon caraway seeds
  • 4 cups Swiss cheese, shredded
  • 3 eggs
  • 1 cup milk
  • 1/4 cup yellow mustard
  • 1/4 cup Thousand Island salad dressing


Servings 6
Preparation time 20mins
Adapted from


Step 1

Butter a deep (11x7x3-inch) baking dish. Preheat the oven to 350 F.

Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes. Cover with half of the corned beef.

Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole.

Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole.

Bake at 350 F. for 40 minutes or until set in the center.

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