September 27th, 2012

Baked Reuben Casserole

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.

I also add some caraway seeds.

After you assemble all of the layers, you pour a sauce over the top which contains mustard and Thousand Island dressing.  Bake it in the oven, and it comes out delicious! Don’t forget. . . If you’re cookin’ DINNER, make sure it’s a WINNER!

Baked Reuben Casserole

Posted under Main Dishes

66 Responses to “Baked Reuben Casserole”

  1. Love it! Thanks for posting. What a great idea!

  2. Making this tonight with a few slight modifications [just tweaking it to make it gluten-free]. Thanks for the idea!! Can’t wait!!

  3. This recipe is delicious. I made it the other night and my husband loved it. I had plenty of leftovers since it is just the two of us. He has eaten it every day since then and raves about it each time. Will definitely make it again.

  4. I’m so glad you enjoyed it Steph! Thanks for visiting, and I appreciate your comment!

  5. Great recipe…making it tonight as a follow up dinner to my fiancé and my ‘Oktoberfest’ with homemade pretzels and German beer.

  6. I made this tonight but used light Swiss cheese, light Thousand Island dressing and skim milk – YUMM-O!!!

  7. What does an 11×7 dish look like? I don’t think I own one.

  8. Catherine, it looks just the same as a 9×13 baking dish (rectangular), except that it’s a little bit smaller.

  9. Thank you, Laura. I actually found one at the craft store this morning. It’s also called a brownie pan. I am making this tonight, however, with pastrami. I didn’t read the recipe thoroughly and purchased the meat first. Can’t wait!

  10. So I made this dish tonight…I have to say that I have never had a Reuben before, but it is my husband’s favorite sandwich. And he has a specific way and ingredients of how it’s done.

    This hit it out of the park. It’s a keeper and I am “allowed” to make it again. Nice strong flavors and great textures. As I wrote in my earlier post, I used pastrami vs. corned beef because in my world, I only know of Reubens made with pastrami–not that I’m an expert.

    Thanks for the recipe.

  11. Catherine, I’m so glad you and your husband liked it, and I appreciate you coming back to leave feedback after you made the recipe. Thanks for visiting!

  12. My husband and I are both huge fans of a good rueben sandwich, so I will definitely be making this recipe! Thanks for sharing!

  13. I am making this tonight for my husband since he loves the sandwich so much. However, in my town our deli is lacking and does not carry corned beef. I got a small side of brisket and am making the corned beef from scratch. Hoping it turns out good!

  14. Very good! Made this for dinner tonight and looking forward to leftovers for lunch. I was skeptical about baking the pickles but they were delicious. I like the idea of using pastrami too. Sounds yummy!

  15. I cannot wait to make this casserole. Looks amazing. I remember a sandwich shop on Brookhurst that named all the sandwiches, and my favorite was “John Wayne’. I also grew up in H.B. Sometimes I really miss the Pacific Ocean, but I’m lucky to now live near Lake Michigan!

  16. Well, it’s a small world, isn’t Debbie! My family still lives in Orange County, so I get to visit once in awhile. Huntington Beach rocks!

  17. OHHHHH MY GOSH. I am dying. I LOOOOVE Reubens… This looks out of control… Can’t wait to try it!!

  18. Just made this tonight for dinner. I had to use turkey pastrami because it was the only thing our deli had. It was wonderful and even my picky teenage boys ate it. This is a keeper and I will be sharing the recipe with all my followers on Pinterest.

  19. This looks yummy. I think I will make it for my coworkers this year for St Patty’s Day.

  20. Made this last night for a Super Bowl get together. This was Awesome!!! I did tweak it some – Less cheese and More meat! I also used dill cubes instead of cutting up pickles. Next time I am going to try a grainy mustard instead of Yellow. It is even better the next day!!!!

  21. Tonda, thanks for sharing your tweaks! I’m glad you liked it. I only saw about five minutes of the Super Bowl because I’m not really into football. I actually don’t even know who won, but I hope it was the team you were routing for!

  22. I LOVED this and so did my husband!!! Next time I make it I will get shredded swiss instead and dill pickle relish to make it a little faster to make! It refrigerates beautifully and you can pop it in the oven the next day and the topping will get crispy for you again! And it is equally as delicious! Thank you!!!!

  23. Thanks for your comment, Stephanie!

  24. Love, love, love! I subbed in a little horseradish sauce to the thousand island/mustard mix, used marbled rye, and did half dill pickles/half cornichons. I left out the caraway seeds and added roughly a tablespoon of dill to the sauce. I also used lean Pastrami. It was a hit!! Thanks so much!

  25. Sarah, thanks for your substitution ideas. I’ve never heard of cornichons before, but the horseradish and dill in the sauce sounds really good.

  26. Thank you so much for this recipe. I made it the other night, and it was an absolute hit! I’ve included this site in my blog. Thanks again!!

  27. This recipe looks fantastic. My husband works out of town and I pre-make his meals on my days off, and send it with him when he comes home on the weekends. I was just wondering if this dish would keep if I froze it, or how long will it last in the fridge? Thanks.

  28. Debra, I freeze a lot of foods. In fact, just about every time I cook a dinner, I freeze the leftovers and then serve them again on another night. Having said that, I actually can’t remember if I’ve ever frozen this particular recipe before. But I can’t think of any reason why it wouldn’t work to freeze it, and if I had leftovers, I would put them in the freezer. As far as how long it would last in the fridge, my best guess would be about two or three days. Maybe longer, but I’m just not sure.

  29. Just made this!! It was fabulous. Most other Rueben Casseroles I’ve seen are either just non appetizing due to the pic or include sour cream and no thousand island which never made sense to me. Thanks for sharing!

  30. Mmmm… this looks so amazing!! I definitely want to try this!

  31. Can you make this dish ahead? Can it be frozen? Planning a St. Patty party for about 30. This would be awesome to serve.

  32. Jenny, if I was going to make it ahead, I would probably do everything except the baking ahead of time. Then pop it in the oven just before serving. As for freezing it, see comment #31. Thanks for visiting!

  33. Can you use any other size baking pan? I have so many, but none that are 11 X 7. Thanks!

  34. Katherine, you can use another size, but if you use one that’s larger, the casserole will be spread thinner, and so it will not be as thick. I like it to be thick rather than thin. You could try a smaller pan, but it would need to be one that is big enough to hold all of the ingredients. Enjoy!

  35. Its in the oven now.. I cant wait to try it.. Looks absolutely yummy …

  36. This is in the oven right now. I can’t wait to give it a try. Thankful I found the recipe on Pinterest!

  37. For those of you asking about pan size…I make it in my 9×13 every time and I just add a bit more of a few things or spread it thinner. I use almost a whole pound of corned beef and a few more pieces of bread and it is just fine. I add a couple more tablespoons of thousand island to the prepared mustard and not much else. I just eyeball it as I think it needs it! No additional eggs, cheese, or pickle. I posted earlier that I would use dill pickle relish and it does work wonderfully and speeds up the prep! Just drain it well also! Making this again tonight for company! Mmmmm good!

  38. Wow! I’d never even heard of a Reuben sandwich here in England, let alone a Reuben casserole, but I loved a nice ‘New York Deli’ sandwich with these ingredients. NOTE TO UK folk – ‘corned beef’ is NOT the stuff in tins…use pastrami or ‘salt beef’ if you can get it. Wow! This is just beyond delicious. Will make again and again – thank you!

  39. Can you make the casserole without the bread? I have to eat gluten-free and have trouble finding bread in my small town.

  40. Hi Sharon. I wish I knew what to tell you, but I’ve never made this casserole without the bread. I imagine that you would need less of the sauce since the bread absorbs some of it, but I really can’t give you any exact measurements. I’m sorry.

  41. This was INCREDIBLE! Tasted just like a Reuben. I even messed up in my layering, but it was still DELISH! Thank you for this recipe, my husband is still talking about it. :)

  42. Hi, I have NOT made this yet but am planning on it for tomorrow’s dinner. For the #39 person above who can’t use the bread–I have made something similar and used a box of GARLIC MASH POTATOES and my family loves it. I don’t know if the GARLIC mash potatoes are gluten free cause I don’t have a box in my cupboard but you could check it out and try it.

  43. Hey! How far in advance can I assemble this? If I do assemble hours earlier than I need it … will it get soggy? Thanks!

  44. Marie, I have never tried to assemble this casserole ahead of time, so I can’t give you a definitive answer. Perhaps you could try to assemble it to the point where you add the sauce, and then wait to do that part until just before you bake it.

  45. To Sharon – #39……..I made this with shredded hashbrowns and it came out great!

  46. Sounds great. Will try the hashbrowns instead of bread.

  47. My fav deli sandwich substitutes cole slaw for the saurkraut – do you think this would work?

  48. Kath, I think it would work, but keep in mind that the cole slaw will be hot after you bake it. Good luck! I hope it turns out.

  49. In regard to your Baked Reuben Casserole, I have a question. I hate rye bread. Appearance-wise, would it look terrible to use pumpernickel bread?

  50. Peg, I think that would be fine. I hope you enjoy it.

  51. I made this for the first time tonight. I was pretty sure it wouldn’t work/setup properly because my pan was full. There was little room for the milk, eggs etc. I am so glad I was wrong! It was awesome! I may use a larger pan next time though :) Thank you!

  52. Gail, I just changed the size of the pan to a “deep 11×7″ because one other person mentioned to me that the ingredients didn’t fit into their 11×7 pan. Mine is fairly deep, and I don’t have any trouble fitting the ingredients into it. The problem with using a 9×13 pan is that it spreads the ingredients a little too thin so that the casserole isn’t very thick. It works, but it’s just not ideal.

  53. Looks awesome, and I can’t wait to try it. I make my own home-made rye bread, so I will use my bread.

  54. This is also wonderful using deli turkey….I sub turkey at restaurants all the time when I order a Reuben. My fav! Can’t wait to try this….sounds so yummy!

  55. If you use hash browns, do you put them both on the top and bottom? Also, how much of the potatoes?

  56. Mary, I have never made this casserole with hash browns, so we will have to see if someone else can answer your question. So, if there is anybody out there who has made this with hash browns, we would love to hear from you. Thanks!

  57. Wonderful dish. I double it and use a larger pan! Awesome!

  58. I am going to make this tomorrow for a group of 30 people we feed each week at my church. I am thinking 2 hotel trays, multiplying the original recipe by about 5ish. This seems like a great idea for feeding a crowd without having to make a large amount of individual sandwiches!

  59. Kathleen, good luck with your luncheon. Yes, please let us know how it turns out. Have fun!

  60. I am making this for my office tomorrow for St. Patty’s day! I have made this once and it was awesome! Rueben is my favorite sandwich.

  61. This recipe is awesome. Can’t wait to try it. I love sauerkraut.

  62. This is the best Reuben Casserole recipe! Delicious!! Thank you!

  63. Just made this last night to freeze up for work lunches and had a piece for breakfast and it was sooo good!!! Will definitely make again but will add more corned beef next time but otherwise wouldn’t change a thing!

  64. Hi! Made this last night 5/31/2014 and all I can say is WOW! My husband is a huge fan of the Reuben sandwich so I thought I’d give this a try. I didn’t change a thing and we both loved it. Thanks for so many wonderful recipes. Next I will be trying Not your Momma’s banana pudding :-)

  65. Dede, thank you for such a nice compliment about my recipes. I’m glad you are enjoying them. Good choice on the banana pudding. I’m sure you’ll like it!

  66. Just made this again and thought I would add to my past comment and say that it freezes wonderfully. I cut and wrapped individual servings to take to work and just microwaved it, and it was just like I baked it fresh. I did add more pickles and corned beef this time and can’t wait for it to come out of the oven. Thanks so much for a great recipe. I could eat this every day!

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