Traditional recipes

Reuben Bake recipe

Reuben Bake recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

The classic Reuben sandwich made into an oven bake. Cubed rye bread is layered with sauerkraut, salt beef brisket, drizzled with a dressing and then topped with Gruyere cheese.

Be the first to make this!

IngredientsServes: 6

  • 125ml mayonnaise
  • 2 tablespoons tomato ketchup
  • 1 tablespoons capers
  • 1 tablespoons chopped pickles or relish
  • 6 slices rye bread, cubed
  • 2/3 (700g) jar sauerkraut, drained and rinsed
  • 450g sliced salt beef brisket, cut into strips
  • 215g Gruyere cheese, grated

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 200 C / Gas 6.
  2. Make the dressing, by blended together the mayonnaise, tomato ketchup, capers and chopped pickles/relish. Set aside.
  3. Spread cubed bread in the bottom of a 23x33 cm or similar sized baking dish. Spread sauerkraut evenly over the cubed bread, then layer beef strips over sauerkraut. Pour dressing over all.
  4. Spray foil with cooking oil spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
  5. Remove foil, sprinkle with cheese and bake uncovered for another 10 minutes or until cheese is melted and bubbly.

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Oven-Baked Reuben Casserole

When it comes to classics, a good ol’ Reuben sandwich never fails to hit the spot. Seriously, there isn’t much that grilled-to-perfection, gooey sandwich can’t cure, but it can be rather a hassle to make ourselves, so we decided to come up with an easier way to whip up a big batch that’ll feed a crowd: a reuben casserole!

Filled with rye bread cubes, your choice of pastrami or corned beef, sauerkraut, pickles and Thousand Island dressing, this casserole tastes just like our favorite hot sammy, and we didn’t have to stand over the hot stove to make it! Next time you’re having people over, make this casserole and step back – everyone will go wild for it!

Reuben Casserole

  • 6 slices rye bread, divided
  • 1 pound pastrami or corned beef, thinly sliced or shaved
  • 1 (14.5 oz.) can sauerkraut
  • 4 cups Swiss Cheese, shredded
  • 1 cup dill pickles, chopped
  • 1 cup milk
  • 1/3 cup Thousand Island dressing
  • 1/4 cup mustard
  • 3 large eggs
  • 2 teaspoons caraway seeds
  1. Preheat oven to 350º F and lightly grease a 9吇-inch baking dish with butter or non-stick spray.
  2. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
  3. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
  4. Cover with remaining beef, caraway seeds and cheese.
  5. In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
  6. Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
  7. Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
  8. Remove from oven and serve hot.

Reuben Bake

2 tubes (8 ounces each) of refrigerated crescent rolls.

1 pound of sliced swiss cheese.

1-¼ pounds of sliced deli corned beef.

1 can (14 ounces) rinsed and drained sauerkraut.

2/4 cup of Thousand Island salad dressing.

1 lightly beaten egg white.

Preheat the oven to 375° and grease a 13×9 baking dish.

First, unroll one tube of crescent dough into 1 rectangle, seal seams and perforations.
Place in the baking dish and bake for 8 to 10 minutes.

In a bowl, mix together the sauerkraut and salad dressing.

Spread half of the cheese over the crust, and add a layer of the corned beef. Add a layer of the sauerkraut mixture and top with the other half of cheese.

Unroll the second tube of crescent dough on a floured surface and roll it into a 13×9 inch rectangle.
Place over the cheese, brush with the beaten egg white, drizzle some caraway seeds and bake for 12 to 16 minutes.

Let stand before serving et Voila!

Simple, easy and tasty! I made this for dinner but you can serve it as a snack too! Or even breakfast. Just give it a shot, you won’t regret it.

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Baked Reuben Sandwiches

I&rsquod like you to know that I ate breakfast this morning.

I don&rsquot usually&ndashunless it&rsquos an apple or a banana, but I did today.

I ate this reuben. Why not? I mean, it&rsquos food. Who says it has to be breakfast food. And yes&ndashit was pretty doggone tasty.

I hear that the Super Bowl is coming up before long? That&rsquos how under a rock I am these days. There is a LOT going on over here, and most of it involves photographing a cookbook. As stylist and photographer, I&rsquom pretty bogged down in work and it&rsquos a challenge that&rsquos taking just about every free moment I have. I love it though. It&rsquos great to do something you love.

Anyhow, this football game thing: baked reuben sandwiches would be a perfect way to feed your hungry guests during the game. And once they are assembled, they&rsquore hands-off till the cheese is melted and the sandwiches are all hot. That&rsquos only about 15 minutes or so.

They are also great as a quick weeknight dinner. Add a side of tomato soup and you&rsquove got it. I just love it when a plan (or breakfast) comes together so well.

Baked Reuben Casserole

I know that some of you make a New England Boiled Dinner of cabbage, root vegetables and a full corned beef brisket for holidays like St. Patrick's Day, but I'm a cheater. The Cajun doesn't care much for any of that stuff, so I take a shortcut to get the corned beef and cabbage I want, and he eats leftovers. I've been making it that way for years, using shredded deli corned beef or the canned stuff, and I love it, so it suits me just fine.

That said, I'm guessing some of you have been consuming Reuben sandwiches from the St. Patrick's Day leftovers, something that I also enjoy occasionally, but my husband can also do without. This casserole is yet another way to use some of that leftover corned beef. Almost a strata, except that it's tossed instead of layered, and sometimes referred to as a savory bread pudding, it's apparently a pretty common recipe around the net, though I hadn't made it myself before. The recipe that I patterned it after is from the Taste of Home cookbook, 201 Recipes You'll Make Forever.

The Cajun doesn't like rye bread, corned beef or cabbage, never mind sauerkraut, so I knew that I'd be the one mainly eating it, but y'all. I about fell out the chair when he ate it. Course, in all fairness, I did not tell him what all was in it, other than the corned beef, since he was with me when I bought it."Here, have a small taste," I said, "and if you like it, I'll cut off a full square." So he did, he liked it and he ate a bigger square. I did not give any details!

Anyway, it has the basic makings of a reuben sandwich, and carries over a bit of the flavor, though I did notice that the leftovers were even better, so this is one dish that you can make ahead and easily reheat on a medium setting in the microwave, a serving at a time. I really enjoyed this, so I'd say if you like a reuben sandwich, you'll probably like this casserole.

Here's how to make it, and as always just swipe or scroll past the step by step pictures for the full recipe text, including exact measurements and instructions, and a printable document.

Preheat oven to 350 degrees F. Butter an 11 x 7 inch casserole dish. Add cubed bread and drizzle with melted butter, toss and add sauerkraut, corned beef and 1/2 cup of the cheese toss again. If you prefer a less strong sauerkraut flavor, you probably won't like this to begin with, but that aside, drain and rinse it. Baked ham, pastrami or cooked, crumbled bacon may also be substituted for the corned beef.

In a separate bowl, whisk together the milk, eggs, dressing, mustard, pepper and yes, I added some Slap Ya Mama Cajun seasoning, for a little kick. (Remember, it's like an all-purpose seasoning around here!) Pour over casserole and top with 1/2 cup of the remaining cheese. Bake, uncovered for about 35 to 45 minutes, or until a knife inserted into the center of casserole, comes out clean. Top with remaining cheese and return to oven for 3 to 4 minutes longer, or until cheese has melted. Let casserole rest about 10 minutes before cutting into squares.

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For more of my favorite casserole dishes, check out the collection on my Pinterest page!

Recipe: Baked Reuben Casserole

Yield: About 4 to 6 servings

  • 6 slices rye bread , any style, cubed
  • 2 tablespoons butter , melted
  • 2 cups sauerkraut , well-drained (do not rinse)
  • 1/2 pound cooked corned beef , shredded or chopped
  • 1-1/2 cups shredded Swiss cheese , divided
  • 1 cup whole milk , at room temperature
  • 3 large eggs , at room temperature
  • 1/3 cup homemade or prepared Thousand Island salad dressing
  • 1-1/2 teaspoons Creole or spicy brown mustard
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning , or to taste, optional

Preheat oven to 350 degrees F. Butter an 11 x 7 inch casserole dish. Add cubed bread and drizzle with melted butter, toss and add sauerkraut, corned beef and 1/2 cup of the cheese toss again.

In a separate bowl, whisk together the milk, eggs, dressing, mustard, pepper and Creole/Cajun seasoning. Pour over casserole and top with 1/2 cup of the remaining cheese. Bake, uncovered for about 35 to 45 minutes, or until a knife inserted into the center of casserole, comes out clean. Top with remaining cheese and return to oven for 3 to 4 minutes longer, or until cheese has melted. Let casserole rest about 10 minutes before cutting into squares.

Cook's Notes: Do not add salt as there is plenty present in the corned beef and the sauerkraut. If you prefer a less strong sauerkraut flavor, drain and rinse it. Baked ham, pastrami or cooked, crumbled bacon may also be substituted for the corned beef. Cold ingredients will make for a longer cook time, so allow the ingredients time to come to room temperature. Reheats nicely by the serving in the microwave on medium.

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Recipe Summary

  • Cooking spray
  • 1/3 cup mayonnaise
  • 1.4 cups dill pickle relish
  • 3 Tbsp.s ketchup
  • 2 tsp.s fresh lemon juice (from 1 lemon)
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 4 large eggs
  • 1 cup whole milk
  • 1 lb. chopped deli corned beef (about 3 cups)
  • 1 (1-lb.) rye bread loaf, cut into 1-in. cubes (about 3 cups)
  • 1 (16-oz.) pkg. sauerkraut, drained
  • 6 oz.s Swiss cheese, grated (about 1 1/2 cups), divided

Preheat oven to 375°F. Lightly grease a 13- x 9-inch baking dish with cooking spray. Set aside.

Combine mayonnaise, dill pickle relish, ketchup, lemon juice, Worcestershire sauce, salt, and pepper in a medium bowl. Whisk in eggs and milk until combined.

Stir together corned beef, bread cubes, sauerkraut, and 3/4 cup of the cheese in a large bowl. Top corned beef mixture with egg mixture stir well to coat.

Transfer corned beef mixture to prepared baking dish. Top with remaining 3/4 cup cheese. Cover with aluminum foil, and bake in preheated oven until eggs are mostly cooked through and cheese is melted, about 20 minutes. Uncover and bake until cheese is golden and bread is toasted, about 20 minutes more. Remove from oven, and let stand 10 minutes before serving.

Reuben Bake

It really doesn't get much easier than this. No chopping, sauteing, or boiling. Essentially, I made a great big, delicious sandwich in a casserole dish. A couple of weeks ago we had family visiting for the weekend, so I made this apple and cream cheese dessert from My New 30. The yummy cream cheese and apple filling were sandwiched between two layers of refrigerated crescent rolls. It was so yummy and so easy to throw together that I started thinking, "What else might I do with crescent rolls?" I know that there are quite a few applications, both sweet and savory. I first hit up the Pillsbury site for inspiration. Lots of recipes there! I finally settled on this Reuben Bake, another winner from Taste of Home. Don't look at the calories, though.

Begin by pressing a whole tube of refrigerated crescent rolls into the bottom of a rectangular casserole dish.

Bake at 375 degrees until golden brown, about 8-10 minutes.

Arrange half of the cheese over the crescent roll layer.

And all of the corned beef.

Now mix together a can of sauerkraut, drained and rinsed and the Thousand Island dressing. Spread over the beef. In case you're wondering why I neglected the end, that is the kid-friendly Reuben zone. I know at least one of my kids would "freak" at the presence of sauerkraut in her dinner.

Unroll another tube of crescent rolls on top. Brush with egg white and sprinkle with caraway seeds.

Then bake for 12-16 minutes until heated through.

That's it. Super easy. and cheesy. I had a slice, the girls split a slice, and I sent the whole pan off to work with my husband to share with his office the next day (he missed this dinner for a work meeting).

Here is the recipe straight from Taste of Home (I had their cookbooks on hand when preparing the meal plan this week, have you noticed?). I prepared it almost exactly as suggested, I just went a little lighter on the caraway seeds.

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Unroll one tube of crescent dough into one long rectangle seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.


THAT looks AMAZING. Yum, yum, yum. You came up with a true winner my friend.

Krista, I LOVE Reuben's, they are among my favorite. This looks fabulous!

What a simple and delicious casserole. I love reuben sandwiches, I bet this would be a hit here. I wonder if you cut it into tiny squares, would it stay together for appetizers?

My husband and son love reubens. I'll have to try this one out for sure!

Donna, I think that maybe if the beef were shaved or chipped it would work. Maybe.

It all seemed to slip around as I was cutting it, and the sauerkraut and dressing mix oozes out the sides, so I'm not sure how pretty it would be as an appetizer. It would be yummy, though. Maybe do Reuben pinwheels or roll ups with the same ingredients just shredded swiss and chipped beef.

I love Reubens too and I cannot wait to try this!

Reuben's are probably one of my favorite sandwiches. I'm jealous your family will eat corned beef--my kids and I love it, but my husband won't even try it. (He drives me CRAZY with how picky he can be!)

This is fantastic! I wish my family shared my love of sauerkraut!

I am definately going to cook this. It would be awesome in my Pampered Chef stoneware or I may try it in my brownie pan. That would be awesome I bet!!

Just a thought to save one step - you could use bavarian style sauerkraut that already has the caraway seeds in it - I find it at my local Giant store. I believe the brand is Silver Floss - very tasty!

Making this NOW for dinner..sooooo easy..cannot wait to try it..and i did use the Bavarian kraut. and making it in my retangular baker from Pampered Chef since I am a consultant..

I've made this twice now in the last two weeks! I love this! So yummy! Thank you for posting such a great, quick, yummy recipe!

I love turkey Reuben's.. gonna try it with turkey..

I used a pizza cutter to cut mine. It worked great.

I wonder who thought up the idea to use Thousand Island dressing on Reubens? My Mom always used Mayonaise. I have never made them any other way. Oh also, dark Rye bread. I prefer the sauerkraut the comes in a bag to the canned kraut. It tastes much better. From the can it can sometimes have a metallic taste. And the bagged kraut is so much fresher. I don't like TI Dressing on my Reuben's.

Looks delicious. Can't wait to try this one.

Found your recipe on Facebook with no mention or credit to you. Your recipe was posted on December 16, 2013.

Is the image of the final product your image? If so, you might want to contact and let them know that someone (waterlady is the user name) snagged this photo and added it to a recipe on AR.

OH my goodness. This looks amazing. :)

This was so easy to make and so yummy! Everyone loved it.

Looks awesome! Can these be frozen?

We all know it looks awesome. Please quit saying it looks awesome and let us know if you have tried it.

Made this for our St. Pats dinner. I halved the recipe since there's only 2 of us.It was perfect. Plan on us having this as our traditional annual meal.

Anyone figure total nutrition on this yummy looking dish that I want to make?

This looks awesome but I so not like Reuben sandwiches,the concept however looks delicious. I am going to try honey ham with the Swiss cheese and coleslaw. I hope it is as good as your original. Thanks for the idea! Carolyn

This was very very good, I made it last night. I used marzetti thousand island dressing licated in the salad section by the lettuce it has great flavir. Also I use baby swiss it melts nice and has a nice mild flavor. Enjoy!!

How to Make Easy Reuben Casserole:


  1. Layer drained sauerkraut, Swiss cheese, Thousand Island dressing, pastrami, and then the remaining cheese in a prepared 10 inch baking dish.
  2. Toss rye bread cubes with melted butter and dried parsley. Sprinkle over top the casserole.
  3. Bake at 350 degrees F for 10 minutes covered with foil, and then remove foil and bake for an additional 10 minutes uncovered.

For the full Reuben Casserole with Sauerkraut recipe, scroll to the bottom of this page.

Tips and Tricks for Making a Keto Reuben Casserole

  • Use a 9-inch cake pan or an 8 x 8 baking pan to make this casserole.
  • Use a combination of thinly sliced pastrami and corned beef.
  • Drain the sauerkraut as well as you can. Despite this, you will have some sauce in the bottom of the pan once it's baked. I drizzled most of this over the casserole.
  • If you don't care about making this low carb, you can always layer the bottom with pieces of rye bread. Top with rye bread as well, and bake as directed. In this case, the bread will soak up all the lovely dressing. But of course, for low carb, either skip the bread or try it with Sola bread which is currently my favorite low carb bread.
  • Use Swiss cheese or any other kind of melting cheese for the top.
  • The caraway seeds add a lovely crunch to this dish. You can also buy sauerkraut with caraway seeds and skip a step.

Recipe Tips & Variations

  • For easier to cut pieces you can cut the corned beef and rye bread into pieces.
  • If you don’t have rye bread you can substitute for pumpernickel or marbled bread.
  • Make sure to drain the sauerkraut well to avoid making the casserole soggy.
  • If you’re not a fan or sauerkraut, substitute with shredded cabbage.
  • Breadcrumbs are optional. You can skip the bread crumbs at the end and just have the swiss cheese on top.

Layer and Bake Reuben Casserole

There aren&rsquot a ton of recipes out there as easy as this layer and bake reuben casserole&ndashand even fewer that taste so good with so little work. Thanks to some good quality store shortcuts, you can assemble and bake this one pan replica of your favorite sandwich in under 30 minutes.

Do you know about the joys of a Reuben sandwich? If not, let me break it down for &lsquoya: It sort of sounds disgusting if you aren&rsquot familiar with the ingredients but if you&rsquoll trust me on this I think you&rsquoll be pleasantly surprised.

A Reuben is a hot sandwich usually made with rye or pumpernickel bread, thousand island dressing, sauerkraut, swiss cheese and shaved corned beef (a specially seasoned and cooked roast beef). And when you put all this together? It&rsquos just something to behold.

If you want to try the sandwiches, you can check out my recipe for Baked Reubens or you can make this new version in your sleep&ndashthere&rsquos basically no prep whatsoever and hopefully you&rsquoll get the happy response from my family that I did.

Sure, there was some threatening prompting for the kids but my son who was sure I&rsquod lost my mind for even suggesting that he eat it, took one bite and perked right up. &ldquoOh man that&rsquos good!&rdquo And then ate four plates worth.

We&rsquore all or nothin&rsquo around here apparently.

And my husband labeled this layer and bake reuben casserole as &ldquothe best new thing you&rsquove made in months:&rdquo Score.

So what do you need to know to make your layer and bake reuben casserole?

First, you&rsquoll need to make fresh bread crumbs for the topping. You can do this by running a couple of slices of rye bread through your food processor. Easy.

Next, buy your corned beef shaved in the deli. You can shred it a bit more with your fingers when you layer it in the pan.

This recipe uses Thousand Island dressing. If you want to make your own with ketchup, mayo and pickle relish go for it. I bought mine.

Layer on plenty of swiss cheese. Just use slices right out of the package.

And you&rsquoll want to drain some (but not all) of the liquid from your kraut. I think having it all in the dish makes it too wet (see image below), but you will need some of the liquid so drain responsibly.