Description

This Reuben Casserole is a hearty and comforting dish inspired by the classic Reuben sandwich. Featuring layers of rye bread soaked in a savory Russian dressing and egg mixture, melted Swiss cheese, tangy sauerkraut, zesty dill pickles, and tender corned beef, this casserole offers all the flavors of the beloved deli sandwich in an easy-to-bake one-dish meal. Perfect for a family dinner or potluck, it bakes to bubbly, golden perfection in just 40 minutes.

Ingredients

Scale

Main Ingredients

1 cup Russian dressing (divided)
1/2 tsp salt
1/2 tsp pepper
1 large egg
1 cup whole milk
4 cups cubed marble rye bread (small pieces, about 5-6 slices)
1 pound sliced Swiss cheese (about 12 slices)
1 pound corned beef
2 cups sauerkraut (squeezed to drain any excess liquid)
1 cup dill pickle chips

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Instructions

Preheat and Prepare Dressing: Preheat your oven to 350 degrees Fahrenheit. In a small bowl, whisk together 1/2 cup of Russian dressing, the egg, whole milk, salt, and pepper until smooth and well combined.
Prepare Casserole Dish and Bread: Lightly spray a 9×13 inch casserole dish with cooking spray to prevent sticking. Spread the cubed marble rye bread evenly throughout the casserole dish.
Soak Bread with Dressing Mixture: Pour the dressing and milk mixture over the bread cubes. Stir gently to ensure the bread soaks up the liquid evenly, which will help achieve a moist and flavorful base.
Layer Cheese: Layer slices of Swiss cheese evenly over the soaked bread mixture to add creamy, melted texture.
Add Pickles and More Dressing: Scatter the dill pickle chips over the cheese layer, then spoon additional Russian dressing on top to enhance the classic Reuben flavors.
Layer Sauerkraut: Spread a layer of the well-drained sauerkraut over the casserole. It is crucial to squeeze out any excess liquid from the sauerkraut to avoid sogginess in the casserole.
Add Corned Beef: Chop the corned beef into small pieces and spread them evenly on top of the sauerkraut layer, distributing the meat flavor throughout the dish.
Top with Remaining Cheese: Finish by layering the remaining slices of Swiss cheese on top to create a rich, melty crust when baked.
Bake the Casserole: Bake the assembled casserole in the preheated oven for 35-40 minutes or until the cheese is fully melted, bubbly, and lightly golden around the edges.

Notes

Squeeze out excess liquid from sauerkraut thoroughly to prevent the casserole from becoming watery.
You can substitute marble rye bread with any sturdy rye bread or even pumpernickel for variation.
For a spicier kick, add a few dashes of hot sauce to the Russian dressing.
This casserole can be prepared the night before; assemble it, cover tightly, and refrigerate. Bake on the following day, adding a few extra minutes to the cooking time if baking cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.