Comida Kraft
Recipe Box

Layered Reuben Casserole

Layered Reuben Casserole is rated 3.5 out of 5 by 2.
Prep Time
Total Time

6 servings

Like Reubens? Then our Layered Reuben Casserole is a must-try—made with all the expected ingredients and baked until the bread-cube crust is golden brown.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
  • Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
  • Bake 40 min. or until casserole is set in center and top is golden brown.

Serving Suggestion

Balance out this main-dish casserole by serving it with your favorite hot steamed vegetable or a crisp mixed green salad.

Make Ahead

This flavorful casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time to 45 min. or until casserole is set in center and top is golden brown.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 350
Total fat 18g
Saturated fat 7g
Cholesterol 145mg
Sodium 1310mg
Carbohydrate 20g
Dietary fiber 3g
Sugars 4g
Protein 26g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 40 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Not a real Reuben While this was good, a real Reuben would have Swiss Cheese not Mozzarella Cheese. If I make it again, I will switch the cheese to Swiss and leave out the pickle.
Date published: 2016-06-27
Rated 4 out of 5 by from I made this receipe last night for dinner. It turned out pretty good.
Date published: 2016-07-07
  • 2016-10-22T10:44CST
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