Making one sandwich after the other usually means that either I’m standing at the stove grilling the next sandwich or my husband is while everyone else eats. For nights when you want the flavor of a Reuben, without spending your evening at the stove, this Reuben Casserole is here for you.
How to Make Reuben Casserole
Layer the bottom of the casserole dish with cubes of rye bread (hearty seeded rye is my favorite); mix the rest of the ingredients in a bowl; spread it over the cubed bread, and top it with breadcrumbs. The cheese melts, and all the flavors meld together without needing to stand at the stovetop.
What Meat Is Best for Reuben Casserole?
If I make this around St. Patrick’s Day, I always use leftover corned beef, but it’s a quick and simple weeknight dinner any time of year. If I don’t have leftover corned beef on hand, I just buy pastrami at the deli counter. I prefer deli pastrami to deli corned beef, because the flavor is more pronounced and stands up better to all the competing flavors in this casserole. My deli will give me a sample; I’m sure yours would too. Don’t be afraid to ask to try a piece, then decide for yourself—corned beef or pastrami. They cost about the same.
What To Serve With Reuben Casserole?
This is a pretty rich dish, and definitely not heavy in the vegetable department. I would serve this with a simple vegetable side like green beans, asparagus, or broccoli. A light, easy salad is always a great way to round out dinner.
Make-Ahead Tips for Reuben Casserole
Casseroles are the perfect make-ahead meal. Make this recipe the night before, cover, and keep in the fridge unbaked, then just pop it in the oven when you get home from work. You can also bake it completely, then just reheat it in a 350°F oven until it’s warmed through.
Can You Freeze Reuben Casserole?
Yes, you can! Feel free to assemble the entire casserole, wrap it in plastic wrap and aluminum foil, and keep it in your freezer for up to three months. Just take it out the night before you want to eat, and let it thaw in the fridge overnight. Pop it in the oven when you get home from work, and bake as if it had never been frozen. You can also bake the casserole as directed before freezing. Let it cool completely, then wrap and freeze the baked casserole. It will keep for up to three months. When ready, thaw in the fridge overnight and reheat in a 350°F oven.
Try These Easy Weeknight Casseroles!
Chicken and Rice Casserole Chili Mac and Cheese Chicken Noodle Casserole Red Chicken Chili Enchiladas Biscuits and Gravy Casserole
Take the remaining 2 slices of bread and pulse in a food processor until fine crumbs are formed. Stack the cheese slices one on top of the other, then cut it in strips, and then cut across the strips into squares.
