Oven-Baked Reuben Casserole

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When it comes to classics, a good old Reuben sandwich never fails to hit the bull’s eye. Seriously, there’s not much that this perfectly toasted, sticky sandwich can’t cure, but it can be pretty hard to make yourself. So we decided to find an easier way to make a big batch that will feed a crowd: a reuben pan!

Filled with your choice of rye bread cubes, pastrami or corned beef, sauerkraut, pickles and Thousand Island sauce, this stew tastes just like our favorite hot sammy, and we didn’t have to stand over the hot stove to make it! Next time you have people over, make this stew and back off – everyone will be thrilled!
For 6 to 8 people


6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 can of sauerkraut
4 cups Swiss cheese, grated
1 cup dill pickles, chopped
1 cup of milk
1/3 cup Thousand Island Dressing
1/4 cup mustard
3 large eggs
2 teaspoons of caraway seeds


Preheat the oven to 350º F and lightly grease a 9×11 inch baking dish with butter or nonstick spray.

Take four pieces of rye bread and cut them into cubes. Place the rest of the bread in the food processor, pulse until fine breadcrumbs form and set aside.

Cover with the remaining beef, cumin seeds and cheese.
In a medium bowl, whisk together the milk, salad dressing and mustard, then add the eggs, beating until well blended.

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