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Prep Time15 minutes
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Cook Time45 mins
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Serv SizeYields one 9X13-inch pan
Savory layers of corned beef, rye bread, and Swiss cheese baked in a rich egg custard, then served with tangy Thousand Island dressing and crisp dill pickles.
Ingredients
Directions
This Reuben Corned Beef Casserole brings all the cozy deli‑counter comfort straight to your oven, layering tender corned beef, melty Swiss, and hearty rye bread cubes that soak up a rich, savory custard. A drizzle of thousand island dressing and a pop of chopped dill pickles add that bright, tangy Reuben character in every bite, creating a warm, bubbly casserole that’s nostalgic, satisfying, and full of bold flavor. For anyone who loves the classic sandwich’s traditional edge, it’s also delicious served alongside a spoonful of tangy sauerkraut.


Grease a 9x13-inch pan with cooking spray, then cube 10-12 slices of rye bread and spread them evenly across the bottom.
Shred and coarsely chop 4 cups of cooked corned beef, then sprinkle it on top of the bread cubes.
Top the corned beef with 3 cups of shredded Swiss cheese.
Beat together six eggs and 2 1/2 cups of milk until smooth, then pour the mixture evenly over the casserole. Sprinkle the top with cracked pepper, cover, and refrigerate for 1 1/2 to 2 hours—or let it rest overnight if you’re prepping ahead for an easy bake‑and‑serve meal.
Preheat the oven to 350°F, then let the casserole rest at room temperature for about 20 minutes. Bake it covered for 45 minutes, remove the foil, and continue baking for another 10 minutes or until the cheese is golden and bubbly. Let it cool for 15 minutes so the layers can settle before serving.
Serve with Thousand Island Dressing and chopped Dill Pickles.
Enjoy!
Conclusion
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Reuben Corned Beef Casserole
Ingredients
Follow The Directions
This Reuben Corned Beef Casserole brings all the cozy deli‑counter comfort straight to your oven, layering tender corned beef, melty Swiss, and hearty rye bread cubes that soak up a rich, savory custard. A drizzle of thousand island dressing and a pop of chopped dill pickles add that bright, tangy Reuben character in every bite, creating a warm, bubbly casserole that’s nostalgic, satisfying, and full of bold flavor. For anyone who loves the classic sandwich’s traditional edge, it’s also delicious served alongside a spoonful of tangy sauerkraut.
Grease a 9x13-inch pan with cooking spray, then cube 10-12 slices of rye bread and spread them evenly across the bottom.
Shred and coarsely chop 4 cups of cooked corned beef, then sprinkle it on top of the bread cubes.
Top the corned beef with 3 cups of shredded Swiss cheese.
Beat together six eggs and 2 1/2 cups of milk until smooth, then pour the mixture evenly over the casserole. Sprinkle the top with cracked pepper, cover, and refrigerate for 1 1/2 to 2 hours—or let it rest overnight if you’re prepping ahead for an easy bake‑and‑serve meal.
Preheat the oven to 350°F, then let the casserole rest at room temperature for about 20 minutes. Bake it covered for 45 minutes, remove the foil, and continue baking for another 10 minutes or until the cheese is golden and bubbly. Let it cool for 15 minutes so the layers can settle before serving.
Enjoy!


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