When you need a cozy supper that feels a little special without asking much from the cook, this kind of baked deli-style casserole is hard to beat. It takes a handful of familiar refrigerator and pantry staples and turns them into something warm, hearty, and satisfying, with that classic sweet-tangy, savory combination so many families love.
Serve this with a simple green salad, dill pickles, potato chips, or a cup of tomato soup for an easy diner-inspired meal. If you want to stretch it for a bigger family supper, a side of roasted carrots or steamed green beans balances the richness nicely, and extra dressing on the table is always welcome for those who like a little more zip.
Oven Baked 5-Ingredient Reuben Casserole
Servings: 6
Ingredients
6 cups cubed rye bread
12 ounces deli corned beef, chopped or torn into bite-size pieces
2 cups sauerkraut, well drained and gently squeezed dry
8 slices Swiss cheese
1 cup Thousand Island dressing
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Spread the cubed rye bread evenly in the prepared dish.
3. Scatter the corned beef over the bread, then spoon the drained sauerkraut evenly across the top.
4. Lay the Swiss cheese slices over the top to cover as much of the casserole as possible.
5. Drizzle the Thousand Island dressing evenly over everything, making sure some gets down into the bread.
6. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake 10 to 15 minutes more, until the cheese is melted and the casserole is hot through.
7. Let it rest for 5 minutes before scooping and serving.
Variations & Tips
For less soggy bread: Be sure to drain the sauerkraut very well and squeeze out excess moisture with clean paper towels. That one step helps the bread keep a better texture and prevents a watery casserole.
For picky eaters: If someone in the family is unsure about sauerkraut, use a lighter layer or keep one end of the casserole with less of it. The dressing and Swiss still give plenty of classic deli flavor.
Make-ahead tip: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold, add about 5 extra minutes to the covered baking time.
Extra toasty top: For more crunch, bake uncovered for the last few minutes a little longer, watching closely so the rye bread at the edges gets crisp but does not burn.
Easy serving idea: This is especially good with pickles, kettle chips, or a crisp salad on the side. A little extra Thousand Island dressing at the table makes it feel just like a deli supper at home.