Reuben Casserole: The Crowd-Pleasing Dinner He’ll Ask for By Name
If you’re looking for a hearty, no-fuss weeknight dinner that tastes like it came straight from a deli kitchen, this Reuben casserole is about to become your new go-to. It takes everything you love about a classic Reuben sandwich — tangy Thousand Island dressing, savory corned beef, melty Swiss cheese, and zippy sauerkraut — and layers it all over cubed rye bread in a single glass casserole dish. The result is a bubbly, golden bake that’s rich, satisfying, and almost embarrassingly easy to pull together.
The image says it all: cubes of dark rye bread lined up in a glass baking dish, being generously drizzled with creamy Thousand Island dressing. Once it all comes together in the oven, the bread soaks up every bit of flavor while the cheese melts into something truly irresistible. Don’t be surprised when everyone at the table starts requesting it by name.
Ingredients
- 6 to 8 slices rye bread, cut into 1-inch cubes
- 1 pound deli corned beef, chopped or thinly sliced
- 1 can (14 oz) sauerkraut, drained and squeezed dry
- 2 cups shredded Swiss cheese
- 1 cup Thousand Island dressing
- 2 tablespoons butter, melted (optional, for topping)
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass casserole dish.
- Spread the cubed rye bread evenly across the bottom of the prepared casserole dish in a single layer.
- Layer the chopped corned beef evenly over the bread cubes.
- Spread the drained sauerkraut over the corned beef, making sure to distribute it evenly across the dish.
- Sprinkle the shredded Swiss cheese generously over the sauerkraut layer.
- Drizzle the Thousand Island dressing all over the top of the casserole, making sure to cover as much of the surface as possible. Use a bottle or spoon for an even pour.
- If desired, drizzle melted butter over the top to help the bread cubes crisp up slightly during baking.
- Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden at the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Scoop into bowls or onto plates and enjoy immediately.
Tips for the Best Results
Make sure to squeeze as much liquid as possible from your sauerkraut before adding it to the dish. Excess moisture can make the bread soggy rather than allowing it to soak up the dressing and bake up with a bit of texture. Day-old rye bread works especially well here because it holds its shape better during baking.
You can also customize the cheese by mixing in a little Gruyère along with the Swiss for an even deeper, nuttier flavor. Leftovers reheat beautifully in the oven at 325°F for about 10 minutes, making this a great make-ahead option for busy evenings.
