Easy Vegetarian Reuben Casserole with Beets and Pickles
A layered casserole that captures all the flavors of a classic Reuben sandwich in vegetarian form. Marble rye bread forms the base and top, while Swiss and cheddar cheeses melt around tangy sauerkraut, crisp dill pickles, and earthy beets. The thousand island dressing ties everything together with its signature creamy-tangy flavor. Perfect for feeding a crowd at potlucks or family dinners, this comfort food dish offers the satisfaction of a deli sandwich in shareable casserole form. The addition of beets provides natural sweetness and vibrant color that sets this version apart from traditional meat-based Reubens.
Ingredients
- 12 slices marble rye breadregular rye bread1:1vegetarian
similar flavor profile
- ½ cup unsalted butter
- 1 cup thousand island dressingrussian dressing1:1vegetarian
similar tangy profile
- 12 slices swiss cheese
- 1 cup sauerkrautcoleslaw mix1:1vegetarian
less tangy
- 6 slices white cheddar cheese
- 2 medium beets, cooked, thinly slicedroasted red peppers1:1vegetarian
different sweetness
- 12 dill pickles, thinly sliced
- salt and pepper, to taste(optional)
Instructions
- 1
Preheat oven to 400F
- 2
Take half of the butter and spread it on six slices of marble rye bread
- 3
Cut the bread slices into rectangles and squares and place them butter side down in the bottom of a 9 x 13 inch baking dish
- 4
Spread half the thousand island dressing evenly over the bread slices
- 5
Layer 6 slices of Swiss cheese on top of the dressing
- 6
Spread the sauerkraut evenly on top of the Swiss cheese
- 7
Layer 6 slices of white cheddar cheese on top of the sauerkraut
- 8
Layer the sliced pickles on top of the cheddar
- 9
Top with a layer of the beets
- 10
Spread the remaining thousand island dressing over the beets and cover with the remaining 6 slices of Swiss cheese
- 11
Spread the remaining six bread slices with butter and cut them to fit into the dish
- 12
Place the bread pieces on top of the cheese and bake for 30-33 minutes until bread is browned
- 13
Sprinkle with sea salt and serve warm
Tips
Save the odd-shaped bread pieces from cutting to make croutons for later use.
Make sure the beets are sliced very thin so they cook evenly and don't add too much moisture to the casserole.
Let the casserole rest for 5 minutes after baking to allow the layers to set before serving.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in 350F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed.
Serve warm directly from the baking dish. Pairs well with pickled vegetables or a simple green salad.
Common Mistakes
Don't skip cutting the bread to fit properly to avoid gaps in layers.
Avoid using too much dressing which can make the casserole soggy.
Don't overbake or the top bread layer will become too hard.
Substitutions
similar tangy profile
similar flavor profile
different sweetness
FAQ
Can I use different types of cheese in this casserole?
Yes, you can substitute with any good melting cheeses like provolone, gouda, or muenster. Keep the two-cheese combination for best flavor balance.
What if I can't find marble rye bread?
Regular rye bread works perfectly fine, or you can use pumpernickel for a darker flavor. Avoid very dense breads that won't absorb the dressing well.
How long will this casserole keep in the refrigerator?
Properly stored and covered, this casserole will keep for up to 3 days. Reheat individual portions in the microwave or the whole dish in the oven.