This Easy Baked Reuben Casserole is just like the classic sandwich, only it cooks in one pan. Perfect for a quick dinner and definitely comfort food!
If you like reuben sandwiches, you’ll probably love this easy reuben casserole. It has everything you find in the classic sandwich — corned beef, sauerkraut, Swiss cheese and Thousand Island dressing on rye. The only difference is that you add everything to a casserole dish and bake it!
This is another easy recipe I found in my mom’s old collection, and I have to admit that I almost didn’t make it. See, I’m not a fan of Swiss cheese, and the kids aren’t huge sauerkraut fans. And, I honestly prefer ranch dressing over Thousand Island.
But, the more I thought about the flavors in this baked reuben casserole, the more I wanted to give it a try. Plus, I wanted a quick and easy dinner to make on the weekend, and this easy recipe was exactly what I needed.
Basically, all you do is assemble the ingredients in a baking pan, bake it, and you’re done. It doesn’t get much easier than that!
The original recipe 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 or add more if you want.
I also added salt and pepper to the sauerkraut, since I like to season each layer. And, I just think that sauerkraut tastes so much better when it has some salt and pepper added!
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 recipe called for bread crumbs, but I just tore the bread into large pieces, which was so much easier!
And you know what? I loved this easy baked reuben casserole, and so did my family. Honestly, even the picky eaters had no complaints, which really surprised me! They ate every bit of it, sauerkraut, Swiss cheese and all!
To make this reuben casserole even better, you can
- Add a layer of rye bread or bread crumbs on the bottom
- Add extra cheese
- Substitute provolone cheese for the Swiss
If your’re looking for more easy dinner recipes, try
- Easy Baked Ham and Cheese Sliders with Barbecue Sauce
- Hawaiian Ham and Cheese Sliders
- Hawaiian French Bread Pizza
Recipe for Easy Baked Reuben Casserole
Easy Baked Reuben Casserole
Ingredients
- 1 pound sauerkraut, rinsed and drained, with most of the liquid squeezed out
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 pound sliced corned beef, torn into large pieces
- 12 slices Swiss cheese
- 1/4 cup Thousand Island dressing
- 4 slices rye bread, torn into smaller pieces
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees
- Grease a 9 X 13-inch baking dish with 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
Nutrition
I hope you enjoy this quick and easy baked reuben casserole as much as we did!
Happy Cooking,
Sharing this at Weekend Potluck
Jamielyn Nye says
I love the sandwich so I knew this would be even better! I am so glad I made this and my older kids actually had seconds! Great recipe for our family! XO
Dee says
Awesome! I love it when my family has seconds!
Allyson Zea says
Wow!!! This is such a great idea!
Jen says
This is my idea of preparing dinner! Easy peasy and bam….a fantastic meal!!
Erin @ The Speckled Palate says
What a delicious, FUN idea! I’m not a huge sandwich fan, but I love the flavors of a Reuben, so I bet this would be a new favorite of mine!
Michelle Goth says
Now, why have I never thought of making a reuben into a casserole before? Genius!
Abeer says
Great tasty family meal ! Yummy
Nancy says
I made this for dinner tonight and it’s wonderful. No more messy sandwiches. We loved it. Thank you so much. I love a lot of your recipes.
Dee says
Awesome! Thanks so much, Nancy. You made my day!
Patricia @ Grab a Plate says
What a fun idea — I love this! I love Reuben sandwiches. Bet I’d need fewer napkins with this casserole! Love!
Carrie @ Carrie's Home Cooking says
This looks delicious! I would have never thought to make the classic into a casserole! We just tsarted the Whisk It Wednesday Link Party and thought you might want to share there too!
Dee says
Thanks, Carrie. I’ll have to check it out!
Deanna Piercy says
This looks really good! My husband loves Reuben sandwiches so I’ll bet he would love this. I’ll have to put it on my menu soon.
Miz Helen says
I love all that Reuben goodness in one casserole, awesome! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
Miz Helen
Kat says
This is a delicious recipe. The only thing I do differently is change the layering. I add the Thousand Island dressing over the corned beef and then the cheese. I place the bread cubes on the cheese. They stick to the cheese and crust up nicely. Enjoy.
Dee says
That sounds good to me! I’ll have to try that next time. 🙂
Karen says
Can this be made ahead and refrigerate until baking time?
Dee says
I’ve never done that, but you should be able to make it ahead of time without any problems. 🙂
Lucinda says
This was so delicious!! I used up St. Patty’s Day corned beef and cabbage! I melted a TB of butter in the baking pan then added torn up dinner rolls, and sprinkled some caraway seeds over the bread. Then I layered cooked chopped cabbage, sliced corned beef, provolone cheese, Thousand Island dressing (had to make some) and topped with more bread crumbs (torn up roll) with caraway seeds. Topped it of with some melted butter. Wow was it crispy, crunchy, cheesey, and wonderful! Best way ever to use up leftovers! Great recipe!!!
Dee says
Thanks so much! It’s my favorite way to use up corned beef. 🙂