Reuben Casserole Recipe in Family Circle: Layered Cheesy Corned Beef Delight

This casserole brings classic Reuben flavors together in a one-dish format that’s perfect for family meals.

Layers of corned beef, tangy sauerkraut, and melted Swiss cheese create that traditional taste we love, all baked under a buttery rye bread topping.

Family Circle’s version simplifies the process without losing the bold character of the original sandwich. The result is a comforting dish with all the right textures and flavors.

Ideal for weeknight dinners or casual gatherings, this recipe delivers the same satisfaction in every bite.

Ingredients for Reuben Casserole Recipe in Family Circle

Classic deli flavors meet comforting casserole in this one-dish wonder for the whole crew.

The corned beef is non-negotiable here. Deli-sliced gives the best texture, but canned works in a pinch (just drain it well). Boar’s Head is my go-to for deli meat—look for it at Publix or Whole Foods. For sauerkraut, Libby’s or Silver Floss brands are solid, but always squeeze out the excess liquid. The Swiss cheese should be Emmental or Gruyère if you want authentic flavor, but regular Swiss from the deli counter is fine too.

No rye bread? Pumpernickel adds a nice depth, or marbled rye for visual appeal. Out of Thousand Island? Mix mayo, ketchup, and relish at a 2:1:1 ratio. The caraway seeds might seem optional, but they really tie the Reuben vibe together—don’t skip them unless you hate the flavor. If your sauerkraut is super tangy, rinse it quickly under cold water to mellow it out.

Assemble and bake right away, or prep the whole thing a day ahead. Leftovers keep 4-5 days in the fridge and reheat beautifully. Honestly, it tastes even better the next day once all the flavors meld together. Freezes for up to 3 months if you want to make a batch for later.

Step-by-Step Instructions for Reuben Casserole

Here’s my go-to method for building this layered delight with maximum flavor in every bite.

Step 1: Prepare the Sauerkraut Base

Drain the 2 cups sauerkraut thoroughly and squeeze out excess moisture with your hands or a clean kitchen towel. This prevents a watery casserole. Spread it evenly across the bottom of a greased 9×13-inch baking dish.

Sprinkle the 1 tsp caraway seeds, 0.5 tsp garlic powder, and 0.5 tsp onion powder over the sauerkraut. I like to press them gently into the sauerkraut so the flavors meld during baking. This seasoning layer creates the authentic Reuben taste we all love.

Step 2: Layer Corned Beef and Cheese

Distribute the 1.5 lb corned beef evenly over the sauerkraut layer. If using deli-sliced, tear it into smaller pieces for better distribution. This ensures every bite has that salty, meaty goodness Reubens are famous for.

Arrange the 8 oz Swiss cheese over the corned beef in an even layer. Shredded works best for even melting, but thin slices will also work beautifully. The cheese should cover the meat completely to create that gooey, cheesy layer everyone loves.

Step 3: Create the Bread Topping

In a bowl, whisk together the 2 whole large eggs, 0.75 cup Thousand Island dressing, and 2 tbsp Dijon mustard until smooth. This creates the tangy, creamy binding layer that ties all the flavors together.

Cut the 6 slices rye bread into cubes and scatter them over the cheese layer. Pour the egg-dressing mixture evenly over the bread, pressing down gently so the liquid soaks into the bread. This creates a custard-like topping that bakes into a golden, flavorful crust.

Step 4: Add Final Touches and Bake

Drizzle the 0.5 cup unsalted butter evenly over the top of the casserole. This adds richness and helps the bread topping crisp up beautifully. For extra crunch, I sometimes sprinkle a little 0.25 cup all-purpose flour over the buttered bread.

Bake at 375°F for 35-40 minutes until the top is golden brown and the casserole is bubbly around the edges. Let it rest for 10 minutes before serving to allow the layers to set. The resting time ensures clean slices and lets the flavors meld together perfectly.

Essential Equipment for This Recipe

Baking Dish Essentials

A 9×13-inch baking dish is perfect for this casserole—it provides enough space for all the layers without crowding. I prefer stoneware or ceramic for even heat distribution. Pyrex is a reliable brand that’s easy to find and durable. 🔥

Mixing Bowls

Use a medium mixing bowl for combining the eggs, dressing, and mustard. A 2-quart bowl gives plenty of room for whisking without spills. I like OXO Good Grips bowls—they have a non-slip base and are easy to clean.

Measuring Tools

Accurate measurements matter here, especially for the dressing and mustard. Keep a set of nested measuring cups and measuring spoons handy. Cuisinox stainless steel sets are my go-to—they’re sturdy and last forever.

Cutting Tools

For the rye bread, a serrated bread knife makes quick work of slicing and cubing. I use an 8-inch Wüsthof—it glides through bread without crushing it. A cutting board with a groove to catch crumbs keeps your workspace tidy.

Whisk and Spoons

A balloon whisk is ideal for blending the egg and dressing mixture smoothly. I also keep a wooden spoon nearby for pressing the bread into the liquid. RSVP Endurance makes a great whisk that won’t bend under pressure.

Oven Thermometer

For consistent results, use an oven thermometer to verify your oven’s temperature. Many home ovens run hot or cold, and this dish bakes best at a steady 375°F. Taylor Precision makes affordable, accurate models. 💡

Frequently Asked Questions