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A close-up view of a Baked Reuben Casserole, showing layers of ham, melted cheese, toasted bread cubes, and sauerkraut, fresh out of the oven.
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Baked Reuben Casserole with Corned Beef, Swiss Cheese & Thousand Island

🧾 Ingredients (Serves 6)
Casserole
6–7 cups rye bread, cut into 1½-inch cubes
1 lb (450 g) corned beef, chopped or sliced
2 cups sauerkraut, well drained
2½ cups Swiss cheese, shredded
3 large eggs
1½ cups milk or half-and-half
¾ cup Thousand Island dressing
2 tbsp melted butter
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
Optional Toppings
Extra shredded Swiss cheese
Chopped fresh parsley or dried herbs
👩‍🍳 Instructions
Preheat the oven
Preheat to 350°F (180°C). Grease a medium baking dish.
Assemble the layers
Spread half of the bread cubes evenly in the baking dish.
Top with half of the corned beef, half of the sauerkraut, and a layer of Swiss cheese.
Repeat the layers once more.
Prepare the custard
In a bowl, whisk together the eggs, milk, Thousand Island dressing, melted butter, garlic powder, onion powder, and black pepper.
Pour and soak
Slowly pour the mixture evenly over the casserole.
Gently press the bread down so it absorbs the liquid.
Bake covered
Cover with foil and bake for 30 minutes.
Bake uncovered
Remove the foil and bake for 15–20 minutes, until golden, bubbly, and set in the center.
Rest and serve
Let the casserole rest for 10 minutes before slicing and serving.