Description
This Reuben Casserole delivers all the classic sandwich flavors in an easy baked dinner. Tender corned beef, tangy sauerkraut, melty Swiss cheese, and rye bread bake together into a cozy, satisfying dish. The casserole works well for weeknight dinners, meal prep, or casual gatherings. It slices cleanly and reheats beautifully without drying out.
Ingredients
1 lb corned beef, chopped or shredded
3 cups sauerkraut, well drained
3 cups rye bread, cubed
2 cups Swiss cheese, shredded
1 1/2 cups whole milk
3 large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper
Sliced green onions for garnish (optional)
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish
2. Spread the cubed rye bread evenly across the bottom of the dish
3. Layer the corned beef evenly over the bread
4. Scatter the drained sauerkraut over the beef
5. Sprinkle 1 1/2 cups of Swiss cheese evenly across the top
6. Whisk the milk, eggs, mayonnaise, Dijon mustard, garlic powder, and black pepper in a bowl until smooth
7. Pour the mixture evenly over the casserole and gently press down so the bread absorbs the liquid
8. Top with the remaining Swiss cheese
9. Bake uncovered for 35 to 40 minutes until set and lightly golden
10. Rest for 5 minutes before slicing and garnish if desired
Notes
Drain the sauerkraut thoroughly to prevent excess moisture
Use day-old bread to maintain structure
Allow the casserole to rest before slicing for cleaner portions
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 155 mg