Reuben Casserole

By Brooke CaisonPublished: Nov 7, 2023

Approved by the Delish Test Kitchen

1 Rating

a cross between a reuben sandwich and stuffing, this 8 ingredient, one pan dinner features layers of corned beef, swiss cheese, sauerkraut, russian dressing, and pumpernickel rye swirled marble croutons

PHOTO: DOAA ELKADY; FOOD STYLING: BROOKE CAISON

Yields:

12 serving(s)

Prep Time:

10 mins

Total Time:

1 hr

Jump to recipe

The Reuben is a perfect sandwich. Savory, tender corned beef, melty Swiss cheese, tangy sauerkraut, and zesty Russian dressing are all stacked on caraway seed-studded rye bread. Turning such a masterpiece into a casserole is a no-brainer—it takes everything you love about a Reuben and turns it into a crowd-pleasing, easy-to-assemble dish with layers of cubed pumpernickel-rye bread, chopped corned beef (or pastrami!), and shredded cheese, all with a generous dressing drizzle.

Just like with the sandwich, you can tailor this casserole to suit your tastes. Swap in half of the corned beef for pastrami, or use Thousand Island dressing instead of Russian. Can’t decide between pumpernickel or rye bread? Try a pumpernickel-rye swirl, or use half pumpernickel and half rye. Whatever you do, make sure you make the Russian dressing from scratch. Justin’s recipe features an extra kick from horseradish that’s a great complement to the rich, cured beef. It's well worth the extra few minutes, and it'll really take this dish over the top, we promise!

Did you try making this casserole? Let us know how it went in the comments!

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Ingredients

1 lb.
pumpernickel-rye bread, cut or torn into 3/4" cubes
1 Tbsp.
unsalted butter, softened
2 cups
low-sodium beef broth
1
large egg
1 lb.
corned beef or pastrami, chopped into bite-sized pieces, divided
12 oz.
drained sauerkraut
3/4 cup
store-bought or homemade Russian dressing, divided
10 oz.
Swiss cheese, shredded (about 2 1/2 c.), divided
Cooking spray

Directions

1. Step 1Preheat oven to 400°. Spread bread between 2 sheet trays and bake, tossing bread and rotating trays halfway through, until toasted, about 20 minutes.
2. Step 2Coat bottom and sides of a 13" x 9" casserole dish with butter. In a liquid measuring cup or small bowl, beat broth and egg until blended.
3. Step 3Transfer bread cubes to a large bowl and pour broth mixture over, tossing with a rubber spatula or spoon to coat.
4. Step 4Layer half of soaked bread in prepared dish. Top with half of chopped beef, all of the sauerkraut, 1/2 cup Russian dressing, 1 1/2 cups Swiss cheese, then remaining beef and soaked bread. Spray a sheet of foil with cooking spray and tightly cover dish with foil.
5. Step 5Bake casserole 20 minutes. Uncover, top with remaining 1 cup Swiss cheese, and continue to bake until cheese is melted and bread is slightly crisp on top, about 10 minutes more.
6. Step 6Drizzle with remaining 1/4 cup dressing before serving.