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This easy Reuben Casserole recipe transforms the classic sandwich into a hearty, easy dinner perfect for busy weeknights. Layers of corned beef, sauerkraut, Swiss cheese, rye bread and a creamy dressing come together in a delicious casserole everyone loves!
I found this easy recipe in my mom’s old collection a few years ago, and it’s one of our favorite ways to enjoy the flavor of a good old fashioned Reuben sandwich. Less mess, too! Just add a dill pickle spear, and you’re good to go.
Why you’ll love this family favorite recipe!
It has all of the delicious flavors of the original Reuben in an easy-to-eat casserole form.
You can make it for an easy St. Patrick’s Day dinner or use up the leftover corned beef to make it the next day.
Basically, all you do is assemble the ingredients in a baking pan, bake it, and you’re done. Comfort food doesn’t get much easier than that!
What You Need
Here are the basics. Full amounts are in the printable recipe card below.
- Sauerkraut – I usually buy a jar from our local Polish deli, but you can use a can or a bag or your own homemade version if you have some.
- Ground black pepper
- Sea salt
- Sliced corned beef — leftover corned beef cut into bite-sized pieces or sliced meat from the deli counter
- Swiss cheese — either shredded Swiss cheese or sliced Swiss cheese works
- Thousand Island dressing — any brand
- Rye bread — with caraway seeds or without.
- Butter
How to Make Reuben Casserole
First, you want to pre heat the oven, and grease the casserole dish with nonstick cooking spray. Next, rinse and drain your sauerkraut. I do the same when I make kielbasa and sauerkraut since we like it less sour. You can skip the rinsing if you prefer a stronger flavor.
I also squeeze out extra liquid before adding the sauerkraut to the bottom of the prepared baking dish. Excess liquid will make the casserole soggy. I like to add salt and pepper, since I like to season each layer. Corned beef is salty, so you can omit the salt if you like. Next, add the sliced corned beef in an even layer.
The original recipe for corned beef casserole didn’t specify the amount of cheese and dressing to use, so I just guessed. My version uses sliced Swiss cheese, but you can use shredded cheese if you want. The only thing that really matters is that the cheese goes over the corned beef. Then, spread the Thousand Island dressing over the cheese.
I used Russian rye bread to top off the casserole and mimic the sandwich. And, because I didn’t want the bread to be too dry, I added some melted butter over the top.
The original rueben casserole recipe called for bread crumbs, but I just tore the slices of rye bread into large pieces, which was so much easier! The slices work just fine, but if you want to be more precise, cut the bread into rye bread cubes instead. 2-inch cubes are perfect!
Bake for 30 minutes or until it is bubbling and the bread is a light golden brown. I always bake corned beef casserole uncovered, but if the bread is getting too dark, you can cover it with aluminum foil until the entire casserole is done.
Quick Tips
Be sure to squeeze the liquid from the sauerkraut to avoid a runny casserole.
For a little extra texture, add a layer of rye bread or bread crumbs at the bottom of the pan. This will also help hold your casserole together better! Or, throw some caraway seeds on top of the casserole.
Variations
I like to use Russian rye, but any kind of rye–dark or light rye bread–will work. Pumpernickel bread is also a favorite!
Instead of store-bought thousand island dressing, add your favorite sandwich sauce. Russian dressing and mustard both pair well with the tangy sauerkraut.
Substitute provolone cheese, cheddar cheese, or a blend of cheeses for the Swiss.
Storage and Reheating
Store any leftover reuben casserole in an airtight container or in the baking dish covered with plastic wrap in the refrigerator, where it’ll last for 3 to 4 days. For longer storage, you could freeze the casserole, but the bread might get soggy if you do this. Reheat individual portions in the microwave.
More Easy Casseroles
Try my easy pierogi casserole or million dollar chicken casserole or this hearty cabbage roll casserole next!
The Easiest Reuben Casserole
Ingredients
- 1 pound sauerkraut rinsed, drained with liquid squeezed out
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 pound sliced corned beef
- 12 slices Swiss cheese
- ¼ cup Thousand Island dressing
- 6 slices rye bread cut into smaller pieces
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350℉
- Grease a 9 X 13-inch baking dish with non stick cooking spray, oil or butter
- Spread the sauerkraut evenly over the bottom of the baking dish, and season with sea salt and pepper
- Layer the corned beef over the sauerkraut
- Layer the Swiss cheese over the beef
- Spread the dressing evenly over the cheese, and top with rye bread
- Drizzle the melted butter over the bread
- Bake for 30 minutes, remove from oven, slice, and serve warm
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Happy Cooking,
Tried this because I love corned beef the family didn’t even know it was corned beef with all of the other flavors present. Going to make this again for St. Patrick’s Day! Yummy!
This looks delicious and unique! I’ll have to make this for St Patty’s day!