Easy Baked Reuben Casserole with Toasted Rye Tips, FAQ & printable recipe

Tips for success

To add extra depth of flavor, stir a tablespoon of caraway seeds into the bread mixture before baking. This enhances the traditional flavor profile associated with rye bread and complements the tangy sauerkraut perfectly. If you enjoy a bit of heat, a light drizzle of spicy mustard or a dash of hot sauce can be incorporated into the meat mixture before adding the bread.

If you find that the edges of the bread cubes are browning faster than the center, simply rotate the baking dish halfway through the cooking time. This ensures an even, golden appearance across the entire casserole.

For a more decadent finish, you can brush the top of the bread cubes with a small amount of melted butter or bacon fat just before adding the shredded cheese.

Variations

• Spicy Reuben Casserole: Incorporate a tablespoon of hot horseradish or diced jalapeños into the meat and sauerkraut mixture before baking to add a bold, spicy kick that cuts through the rich cheese.
• Buttery Topped Casserole: Mix the bread cubes with two tablespoons of melted butter and a pinch of garlic powder before layering to ensure an extra crispy and flavorful crust on every piece of bread.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven until hot and bubbly, or use a microwave for a quicker option, though the bread will be softer.

Transfer any leftover casserole to an airtight container once it has cooled to room temperature, which should take no longer than two hours. Properly stored, the leftovers will maintain their quality for up to three days in the refrigerator.

Avoid storing the casserole in the original baking dish unless it is tightly covered, as this can cause the bread to absorb unwanted refrigerator odors and lose its texture.

You can assemble the casserole up to six hours in advance. Keep the dish covered in the refrigerator until you are ready to bake.

If baking from a chilled state, you may need to add an extra five to ten minutes to the total baking time to ensure the center reaches the correct temperature. Do not add the cheese until right before you put it in the oven to ensure the best melting quality.

Serving ideas

Serve this casserole hot, straight from the oven, accompanied by a side of crisp dill pickles or a light green salad with a vinaigrette dressing. The acidity of the pickles or the salad helps to cut through the richness of the Swiss cheese and the savory corned beef, providing a balanced and refreshing contrast that rounds out the overall dining experience.

For a more substantial presentation, consider serving the casserole with a dollop of Russian dressing or Thousand Island dressing on the side. These classic accompaniments provide a creamy, slightly sweet counterpoint to the tangy sauerkraut.

If you are serving a crowd, a side of coleslaw is another traditional pairing that works exceptionally well with the bold, deli-inspired flavors of this hearty, comforting baked meal.

Frequently asked questions

Recipe card

Easy Baked Reuben Casserole with Toasted Rye

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 6 cups rye bread, cubed
• 1 lb corned beef, sliced or chopped
• 2 cups sauerkraut, drained
• 2 cups Swiss cheese, shredded

Instructions

1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cubed rye bread with the drained sauerkraut and chopped corned beef. Toss the mixture gently to ensure the ingredients are evenly distributed throughout the bowl before transferring to the baking dish.
2. Transfer the mixture into a 9x13 inch baking dish, spreading it out into an even layer. Sprinkle the shredded Swiss cheese generously over the top. Place the dish in the preheated oven and bake until the internal temperature reaches 145°F (63°C). Let the meat rest at least 3 minutes before serving.
3. Remove the baking dish from the oven and allow it to rest for at least 5 minutes before serving. This rest period allows the layers to set, making it easier to portion out neat slices for serving. Use a metal spatula to lift portions onto plates.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g

Sugar

3 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.