Reuben and Swiss Casserole Bake
Transform your favorite deli sandwich into a comforting, crowd-pleasing 'Reuben and Swiss Casserole Bake' that’s bursting with hearty flavors. This layered casserole combines toasted rye bread cubes with savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese, all baked together with a rich splash of heavy cream for ultimate indulgence. Ready in under an hour, this easy dinner recipe is perfect for feeding a hungry family or impressing guests with a creative twist on a classic Reuben sandwich. Garnish with crisp dill pickle slices for a finishing touch that brings everything together. Satisfying, simple, and oh-so-delicious, this casserole is destined to become a new household favorite!
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Recipe Information
Ingredients
- 6 slices rye bread
- 4 tablespoons butter
- 12 ounces cooked corned beef, chopped
- 1.5 cups sauerkraut, drained and squeezed dry
- 0.75 cups Thousand Island dressing
- 2 cups shredded Swiss cheese
- 0.5 cups heavy cream
- dill pickle slices (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Trim the edges of the rye bread slices, if desired, and cut them into 1-inch cubes. Spread the cubes out on a baking sheet.
Melt 2 tablespoons of butter in a skillet over medium heat. Drizzle the remaining 2 tablespoons of melted butter over the bread cubes, tossing to coat evenly.
Toast the buttered bread cubes in the preheated oven for about 8–10 minutes or until lightly crisp and golden. Remove from the oven and let cool.
In the prepared 9x13-inch baking dish, spread half of the toasted bread cubes in an even layer to form the casserole’s base.
Layer half of the chopped corned beef over the bread cubes, followed by half of the sauerkraut. Drizzle half of the Thousand Island dressing evenly over the layer.
Sprinkle 1 cup of the shredded Swiss cheese over the mixture. Repeat the layering process with the remaining bread cubes, corned beef, sauerkraut, dressing, and cheese.
Pour the heavy cream evenly over the entire casserole, ensuring it soaks through the layers.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Let the casserole rest for 5 minutes before serving. Garnish with dill pickle slices, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.3 g | 321% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 9755 mg | 424% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 46.9 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2357 mg | 181% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
