Thursday, March 2, 2017

Rueben Casserole

Rueben Casserole: Savory Sweet and Satisfying

I am sure for those of you that use Facebook have come across a cooking video, where they quickly show you how to make something. I do not mind seeing those videos, but what really drives me nuts is when there is no link or written information for a recipe.

This recipe came from one of those videos, I saw it several times in one day and knew I needed to find the recipe and make it. A rueben is one of my favorite sandwiches after all. After some searching I found the recipe and immediately pinned it.

Rueben Casserole: Savory Sweet and Satisfying

This casserole did not disappoint. It had all the ingredients of a classic rueben plus it had dill pickles which I thought was an excellent decision. But then again I love dill pickles.

Rueben Casserole


  • 8 slices rye or marbled or pumpernickel bread
  • 1 1/2 pounds shredded corned beef
  • 27 ounce can sauerkraut
  • 4 cups shredded Swiss cheese
  • 1 1/2 cups diced dill pickles
  • 1 1/4 cups milk
  • 1/2 cup thousand island dressing
  • 1/3 cup mustard
  • 4 eggs


  1. Preheat oven to 350ยบ F. Lightly grease a 9x13 inch baking dish with cooking spray.
  2. Take 6 slices of bread and cut them into cubes and spread them out in the prepared baking dish.
  3. Take the remaining 2 slices bread and place them in a food processor. Plus until the bread is in fine crumbs and set aside.
  4. Top the cubed bread with 1/2 of the shredded corned beef. Spread the sauerkraut over the corned beef. Spread the pickles over the sauerkraut and top with 2 cups Swiss cheese. Place the remaining shredded corned beef on top of the cheese, followed by the remaining 2 cups of Swiss cheese.
  5. In a medium bowl, whisk together the milk, thousand island dressing, mustard and eggs. Pour this mixture evenly over top of the casserole and top with the breadcrumbs.
  6. Bake for 40-45 minutes or until the casserole is bubbly, top is lightly browned and the center of the casserole is set.

Nutrition Facts

Servings 8

Amount Per Serving

Calories 502

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 14.4% Vitamin C 16.5%

Calcium 53% Iron 14.4%

*Nutritional information will vary depending on the brands you use.

*Adapted from 12 Tomatoes.
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