Baked Reuben Casserole (Easy Dinner Idea)

This Baked Reuben Casserole recipe is made with layers of corned beef, sauerkraut, Swiss cheese, rye bread and a creamy dressing. All the delicious flavors of the classic sandwich in a casserole!

Corned Beef and Sauerkraut Casserole Recipe

If you like reuben sandwiches, you’ll love this easy reuben casserole. It has everything you find in a classic Reuben sandwich — tender corned beef, tangy sauerkraut, melty Swiss cheese and Thousand Island dressing on rye. The only difference is that you add everything to a casserole dish and bake it! 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 Reuben sandwich. Less mess, too!

You can make this easy corned beef recipe for St. Patrick’s Day dinner instead of a traditional corned beef dinner. It’s a quick and easy dinner the whole family will love. Add french fries, a dill pickle spear and maybe a simple salad for a complete meal.

Or, use leftover corned beef to make this layered casserole bake 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!

How to Make Reuben Casserole

First, you want to pre heat the oven to 350 degrees. Then, 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. And, I just think that fermented cabbage tastes so much better when it has some salt and pepper added! 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.

How to Store and Reheat

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!

Baked casseroles are great for making ahead of time–it’s just so easy to grab some leftovers for a quick meal on busy weeknights! For more easy recipes, be sure to subscribe to the newsletter and follow me on social media!

Happy Cooking,