Introduction: Reuben Casserole

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

I love Reuben sandwiches. The first time I had one I was about 11 years old and my father took me to a restaurant called Deibel's in Columbus' German Villiage. Funny thing was, I didn't like sauerkraut, I didn't like Thousand Island dressing, and I had no idea what a Reuben was. From the moment I had my first bite I knew this was the start of something beautiful (from that day forward, I liked sauerkraut).

Deibel's is sadly no more, but my love affair with Reubens has continued all throughout my life. If I see one on a menu, I almost obsessively have to order it. About the only place I haven't had a Reuben is Reuben's, where the sandwich originated.

When a friend told me about this recipe for Reuben casserole, I couldn't wait to try it. With a few tweaks and modifications here and there, I finally settled on this version as my favorite. It comes together easily, requires no special equipment, and uses only one pot (well, casserole). Baked slowly it has a delicious flavor and wonderful texture that will be sure to please any lover of that corned beef and sauerkraut goodness called The Reuben.


  • 6-7 slices dark rye bread
  • 1 pound corned beef
  • 1 lb sauerkraut***
  • 1 1/2 7oz packages sliced Baby Swiss Cheese
  • 1 dozen dill pickle chips (or more - to taste)
  • 1 cup whole milk
  • 1/2 cup Thousand Island (or Russian) dressing
  • 4 tbsp mustard*
  • 3 large eggs


*A Word about Mustand:Shown is an organic, raw mustard. It is an acquired taste. I recommend using Maille Dijon.

**Why I recommend using a Corningware Casserole dish will be explained later in this Instructable.

***Be sure to check out my Instructable on making homemade sauerkraut in a mason jar.

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Step 1: Layer Dry Ingredients

Preheat oven to 350 degrees Fahrenheit. Lightly spray the casserole with cooking spray or butter it. Layer the bottom of the casserole with the rye bread, filling in any large gaps. Layer 1/2 of the corned beef on top of the bread and then add the sauerkraut. Next layer on the pickles, and 1 package of the cheese. Finally, place the rest of the corned beef and the rest of the cheese on top.

Step 2: Mix the Wet Ingredients

To a large (4 cup) measuring cup, add 1 cup milk, 1/2 cup Thousand Island dressing, and 4 tbsp (or more to taste) of the mustard. Mix well. Add 3 large eggs and mix until well combined. Pour this mixture evenly across the top of the dry ingredients, taking care to do so slowly. so it doesn't overflow.

Step 3: Bake and Enjoy!

Bake in the oven at 350 for 45 minutes. The top should be browned and the sides should be bubbling. Allow to rest for about 10 minutes. The reason we used a Corningware dish is so that when the casserole cools, it will pull away from the sides slightly, making it easier to slice and plate.

Serve hot and enjoy!

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