Reuben Casserole

This Reuben Casserole is made using Gary’s QuickSteak Corned Beef!

Corned Beef
Reuben Casserole

Reuben Casserole


  • 8 slices Rye Bread (cut into 1 inch cubes)
  • 1/2 C Butter (melted)
  • 1 12 oz. Package Gary’s QuickSteak Corned Beef
  • 16 oz Sauerkraut (jarred or bagged)
  • 1/4 C Onion (finely diced)
  • 1 Tbsp Spicy Brown Mustard
  • 1 C Swiss Cheese (grated)
  • 1 C Cheddar Cheese (grated)
  • 1/2 C Thousand Island dressing
  • 1/4 C Mayonnaise
  • 1/4 tsp Black Pepper


  • Preheat oven to 375°.
  • Place cubed rye bread into a 2-quart plastic bag or large bowl and mix with melted butter.
  • Place buttered cubes onto a rimmed baking sheet.
  • Bake until lightly browned, approx. 15 minutes, stirring occasionally, set aside.
  • Prepare Gary’s QuickSteak Corned Beef according to package directions in a large ovenproof skillet. Remove meat from skillet.
  • Drain sauerkraut and squeeze as much extra liquid from kraut as possible.
  • Add all remaining ingredients to the skillet, add kraut and prepared corned beef and mix together.
  • Add buttered rye bread and mix all ingredients in skillet, coating bread cubes.
  • Place skillet into the oven and bake for 40 minutes or until filling is bubbly.


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