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

107 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. I was wondering how you tweaked it to make it gluten free?

  4. 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.

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

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

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

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

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

  10. 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!

  11. 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.

  12. 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!

  13. I am glad that you mentioned pastrami. We no longer eat red meat because it causes stomach aches. I can get turkey pastrami easily at most nearby delis. I’ve been making turkey chorizo frequently and was thinking of making corned turkey just so I could have an occasional Rueben, plus use up some of the sauerkraut on my shelf.

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

  15. 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!

  16. 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!

  17. 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!

  18. 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!

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

  20. 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.

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

  22. 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!!!!

  23. 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!

  24. 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!!!!

  25. Thanks for your comment, Stephanie!

  26. 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!

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

  28. 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!!

  29. 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.

  30. 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.

  31. 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!

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

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

  34. 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!

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

  36. 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!

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

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

  39. 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!

  40. 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!

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

  42. 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.

  43. 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. 🙂

  44. 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.

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

  46. 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.

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

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

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

  50. 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.

  51. 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?

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

  53. 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!

  54. 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.

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

  56. 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!

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

  58. 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!

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

  60. 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!

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

  62. 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.

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

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

  65. 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!

  66. 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 🙂

  67. 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!

  68. 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!

  69. We LOVED this dish. It truly is a winner. We used pumpernickel, about half the loaf. The next day we used the other half loaf of pumpernickel, plus a half loaf of white bread (as well as chopped onions, the leftover sauerkraut, plus eggs and milk) into a chicken and Jarlsberg cheese strata.

  70. I made this casserole but I used regular corned beef, and since I prefer mustard on my Reubens, I left out the 1000 Island dressing and also the pickles. I prefer my pickles on the side. Both my husband and I enjoyed it very much. This is to let people know not to automatically eliminate a recipe because it contains something you don’t like. Improvise and make it your own.

  71. Could you measure how “deep” is your deep 11″x7″ pan, mine is a Pyrex?

  72. Sure thing, Jane! My pan is 3 inches deep.

  73. This was sooooo delicious, we went back for thirds!! Thanks for coming up with this recipe!

  74. Cant wait making it when I get home from work today.. my husband LOVES Reuben’s. I’ll give you an update tomorrow 🙂

  75. This is a KEEPER!!! Husband and in-laws loved it!!!

  76. This sounds absolutely delicious. I think I will leave out the dill pickles as with the sauerkraut, it seems redundant to me, but I am going to make it soon. Also prefer mustard to thousand island dressing, but otherwise….Yummmm! and to someone who asked, Reubens are traditional on pumpernickle, so go ahead! I can hardly wait to make it!

  77. Made this last night & agree, its a KEEPER!! Husband & I both loved it.I put the pickles on the side. Will be making this again, soon.

  78. I just finished eating this casserole. I made it with smoked turkey and pumpernickel and it was absolutely YUMMY! Thanks so much for a terrific recipe.

  79. This looks & sounds amazing, but do you know the sodium content, since I need to limit sodium in my diet. BTW, I liked Pat’s idea of using pumpernickel bread & smoked turkey.

  80. Angela, I’m sorry but I don’t know how to figure the sodium content, and I’m sure it would vary depending on the meat and bread that you use in the casserole.

  81. You can buy the kraut with the caraway seeds in it – also the rye bread. I didn’t use extra seeds. Made this several times – one of my favorites!

  82. LOVE THIS!!!! Thanks for publishing the recipe.

  83. This was sooooo good! I have had this webpage up on my computer for 3 months reminding me to make it. Why did I wait so long?! For some reason it took almost an hour and a half to bake. Apparently there must be something wrong with my oven.

  84. I’m allergic to eggs so I think using 3 eggs would not sit well with me. Would substituting cream of mushroom soup work?

  85. Judy, I’m not sure. The eggs serve as a binder, and without them, I don’t think the casserole would hold together very well. And I’m not sure if the soup would taste right with the other ingredients, especially the sauerkraut.

  86. Tonight is the third time I have made this dish. I had to promise a neighbor a piece of this luscious dish, or else! The only thing I do differently is to cure the whole cooked corned beef with brown sugar in foil for 15 minutes before slicing thinly on an angle. This casserole is delicious and easy to make. Thank you!

  87. Better late than never. Recently came across your recipe and couldn’t be happier. This is absolutely delish and the family loves it. Thank you for making me look like a hero.

  88. I made this dish last nite and it is one of the best casseroles I have ever made. I used pastrami and I promise you the dill pickles give it that special taste. Don’t leave them out.

  89. This sounds wonderful!! I will be making this soon!
    I just found your site….lots of good things to try out!
    Thanks much…..

  90. I made this tonight, it is absolutely amazingggggg!! I used a mix of deli style (drained well) sweet relish cubes & dill cubes, & instead of yellow mustard I had Emeril’s Kicked Up Horshradish Mustard, it subbed wonderfully. My blender is at my parents’ house, so I toasted & cubed my marbled rye for the top & it still turned out beautifully. Thank you x 1000!!!

  91. This may be silly, but would using ranch or buttermilk ranch dressing be OK. I don’t like Thousand Island dressing. Love your recipes and all the time you take to answer everyone’s questions.

  92. Cali, I’m sure it would be totally fine to use a different dressing if you don’t like Thousand Island. Thanks for the compliments!

  93. Our friend saw this recipe on the Internet and invited us to dinner to try it out. We love Reuben sandwiches so that’s why she tried it out on us. It was absolutely delicious and my husband and I are hard to please food wise. I can’t wait to make this myself and share with friends. Loved it😋

  94. I have decided that since this year at Thanksgiving it’s only going to be my husband, myself, and our toddler daughter, that I am doing a non-traditional dinner. And this sounds PERFECT! Any suggestions on what to serve with it?

  95. Brooke, if you like potatoes, you could try either my Garlic Buttermilk Smashed Potatoes or my Cream Cheese Mashed Potatoes. Both are excellent.

  96. Made a corned beef and then made this casserole with it shredded!! My son, cruising through grabbing cheese, corned beef bits, pickles. . . gave a “where’d you get THIS recipe mom?” with a ~look~ . You love Reuben’s, give it a chance. He and my hubby loved it!! I sliced (on the mandolin) new potatoes and added two layers of that too, and it was delightful!!! Thanks bunches!

  97. I made this today for Super Bowl Sunday. Very tasty. Next time I will add horseradish as someone suggested for a little more kick. Thanks for sharing.

  98. Has anyone done this with turkey instead of beef? A “Rachel” casserole? Just wondering if it turned out the same.

  99. Our quilting group had this last weekend. It was sooooo good! Thank you for sharing.

  100. Making today for St Patty’s Day. Using corned beef. Can’t wait to try this tonight.

  101. What do you serve as a side dish with the Reuben casserole. I am having a luncheon and dont know what else to serve. Thank you.

  102. Floy, how about a salad?

  103. My daughter doesn’t like casseroles – I used a full slice of bread, added all the ingredients and covered with another slice of bread. Out of the oven, I served it as individual sandwiches! Delicious!

  104. My daughter made this for her dad and I last night. I was quite sceptical about some of the ingredients but it was amazing!!! We loved it, and I will make it myself!!!!

  105. For those people who don’t have the 11″x7″ oblong baking dish – use a 9″x9″ square dish instead. It’s approximately the same area and probably a little deeper than the oblong pan.
    As for the recipe itself, I haven’t tried it yet, but will soon. I need something to use up some rye bread in my freezer and this sounds pretty good. I’ll probably leave out the pickles and 1000 Island dressing and just serve them on the side. And I’ll probably use brown mustard instead of yellow, but that’s just what I always have.

  106. Made this a year ago – we loved it! Even my daughter who normally does not like rye bread or Swiss cheese! It was even better the next day as I think I didn’t bake it quite long enough initially. I am just thrilled to find the recipe again as I want to make it again. I also promised the recipe to a friend. I think I used Dijon mustard also. Thanks for the recipe – we loved it!

  107. This is the best cassarole for a group. I made it and everyone wanted to know the ingredients. There wasn’t a crumb left. Now that is saying it was special.
    Thanks for the recipe.


Hi! I'm Laura. I enjoy sharing simple and delicious recipes that I serve my family and friends. To learn more about me, click here.

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