Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups rye bread cubes (about 10 slices, 1-inch cubes)
- 4 tbsp unsalted butter, melted
- 1 lb corned beef (or pastrami), chopped
- 2 cups sauerkraut, very well drained and squeezed dry
- 12 oz Swiss cheese, shredded (about 3 cups)
- 3 large eggs
- 1 1/4 cups whole milk
- 2 tbsp Dijon mustard
- 1/2 tsp caraway seeds (optional)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 2 tbsp sweet pickle relish
- 1 tsp Worcestershire sauce
- 1 tbsp white vinegar (or pickle juice)
- 1/2 tsp paprika
- 1 tbsp minced onion (optional)
Do This
- 1) Heat oven to 375°F and butter a 9×13-inch baking dish.
- 2) Stir together the Thousand Island-style dressing; chill until serving.
- 3) Toss rye cubes with melted butter; whisk eggs, milk, Dijon, and seasonings.
- 4) Layer: half the bread, half the cheese, all corned beef, sauerkraut, remaining cheese, remaining bread.
- 5) Pour egg-milk mixture evenly over the casserole; press lightly to help bread absorb.
- 6) Bake covered 35 minutes, then uncovered 15 minutes until crisp and bubbly (165°F in center).
- 7) Rest 10 minutes; drizzle with dressing and serve hot.
Why You’ll Love This Recipe
- All the classic deli flavors of a Reuben, but easy to bake and serve for a crowd.
- Crispy rye cubes on top, melty Swiss in the middle, and tangy sauerkraut in every bite.
- The quick homemade Thousand Island-style drizzle pulls everything together without fuss.
- Great for make-ahead dinners, potlucks, or game-day comfort food.
Grocery List
- Produce: minced onion (optional), parsley (optional, for garnish)
- Deli/Meat: 1 lb corned beef or pastrami
- Dairy: Swiss cheese, unsalted butter, whole milk, eggs, mayonnaise
- Pantry: rye bread, sauerkraut, Dijon mustard, ketchup, sweet pickle relish, Worcestershire sauce, white vinegar (or pickle juice), paprika, garlic powder, black pepper, caraway seeds (optional)
Full Ingredients
Reuben Casserole
- 8 cups rye bread cubes (about 10 slices), cut into 1-inch cubes
- 4 tbsp (56 g) unsalted butter, melted (plus 1 tsp for greasing the dish)
- 1 lb (454 g) corned beef (or pastrami), chopped into bite-size pieces
- 2 cups (about 16 oz / 450 g) sauerkraut, very well drained and squeezed dry
- 12 oz (340 g) Swiss cheese, shredded (about 3 cups), divided
- 3 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tbsp (30 g) Dijon mustard
- 1/2 tsp caraway seeds (optional, but very “rye bread”)
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
Thousand Island-Style Dressing (for drizzling)
- 3/4 cup (180 g) mayonnaise
- 1/4 cup (60 g) ketchup
- 2 tbsp sweet pickle relish
- 1 tsp Worcestershire sauce
- 1 tbsp white vinegar (or 1 tbsp pickle juice)
- 1/2 tsp paprika
- 1 tbsp minced onion (optional, for extra tang and crunch)
- 1/8 tsp fine salt (optional; add only if needed after tasting)
- 1/8 tsp black pepper
Optional for Serving
- 1 tbsp chopped fresh parsley (for a fresh finish)
- Dill pickle spears (classic deli side)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with 1 tsp butter (or a thin coating of the melted butter if you prefer).
Tip: If your bread is very fresh and soft, spread the cubes on a sheet pan while the oven preheats. Lightly drying them out for 5 minutes in the warm kitchen helps them hold texture in the casserole.
Step 2: Make the Thousand Island-style dressing
In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, Worcestershire sauce, vinegar (or pickle juice), paprika, minced onion (if using), salt (optional), and black pepper.
Cover and refrigerate while you assemble and bake the casserole. Chilling even briefly helps the flavors meld and keeps the dressing pleasantly thick for drizzling.
Step 3: Butter the rye cubes and mix the custard
Put the rye bread cubes in a large bowl and drizzle with the 4 tbsp melted butter. Toss well until the cubes are evenly coated.
In a separate medium bowl, whisk together the eggs, milk, Dijon mustard, caraway seeds (if using), garlic powder, and black pepper until smooth.
Step 4: Drain the sauerkraut thoroughly
Place the sauerkraut in a fine-mesh strainer and press firmly with the back of a spoon to remove as much liquid as possible. For best results, grab small handfuls and squeeze gently over the sink until it’s just damp, not wet.
This one step makes a big difference: it keeps the casserole from turning watery and helps the rye stay crisp on top.
Step 5: Layer the casserole
Build the casserole in the prepared dish:
Layer 1: Add half of the buttered rye cubes and spread into an even layer.
Layer 2: Sprinkle on half of the Swiss cheese (about 1 1/2 cups).
Layer 3: Add all of the chopped corned beef (or pastrami).
Layer 4: Scatter the well-drained sauerkraut evenly over the meat.
Layer 5: Sprinkle on the remaining Swiss cheese.
Layer 6: Finish with the remaining rye cubes on top.
Step 6: Add the custard, then bake until melty and crisp
Slowly pour the egg-milk mixture evenly over the casserole. Use a spatula to press down gently across the surface so the bread absorbs some of the liquid (don’t mash it; just a light press).
Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 minutes, until the top is crisp and browned and the cheese is bubbling at the edges.
For doneness, the center should reach 165°F (74°C) on an instant-read thermometer.
Step 7: Rest, drizzle, and serve
Let the casserole rest for 10 minutes before slicing. This helps the layers set, making it easier to serve neat portions.
Serve hot, drizzled with the chilled Thousand Island-style dressing. If you like, finish with a sprinkle of chopped parsley and add dill pickle spears on the side for full deli energy.
Pro Tips
- Drain the sauerkraut aggressively. Excess liquid is the main reason casseroles turn soggy.
- Shred your own Swiss if possible. Pre-shredded cheese often contains anti-caking agents that melt less smoothly.
- Want a crispier top? After baking, broil on high for 1–2 minutes, watching closely to avoid burning.
- Use day-old rye bread. Slightly stale bread holds up better and bakes up with more texture.
- Season after tasting. Corned beef and sauerkraut can be salty; hold off on adding extra salt until the end.
Variations
- Spicy Reuben casserole: Use pastrami, add 1 tsp hot sauce to the dressing, and swap sweet relish for dill relish.
- Extra-creamy, extra-melty: Add 4 oz (113 g) cream cheese (softened) to the egg-milk mixture and whisk until mostly smooth.
- Lower-carb “Reuben bake”: Replace rye cubes with 4 cups cauliflower florets (roasted 15 minutes at 425°F first) and bake as directed.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Store the dressing separately for the best texture.
Reheat: Warm in a 350°F oven for 15–20 minutes (covered for the first 10 minutes, then uncovered to re-crisp). Individual servings can be microwaved for 60–90 seconds, though the oven keeps the top crisper.
Make-ahead option: Assemble the casserole (including pouring on the egg-milk mixture), cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5–10 minutes to the covered bake time if needed.
Nutrition (per serving)
Approximate (based on 8 servings): 540 calories, 28 g protein, 34 g fat, 30 g carbohydrates, 3 g fiber, 6 g sugar, 1400 mg sodium.
