Reuben Casserole

This Reuben casserole features all the classic components of a mouth-watering Reuben sandwich that’s layered into a baking dish and served family-style. It’s basically a deconstructed deli sandwich, but with plenty to go around the table!

Why this recipe works

This Reuben casserole is brimming with sweet, tangy, and savory flavors between the sauerkraut, corned beef, rye bread, Swiss cheese, pickles, and thousand island dressing! Combining all the key ingredients for a Reuben sandwich into one bubbly hot casserole dish is one of the easiest and tastiest ways to use up leftover corned beef.

We love Reubens so much around here that we’ve also concocted a homemade Reuben dip for parties and get-togethers. You can never really have enough versions of your favorite foods, right?

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BREAD – We used marble rye bread but you can also use pumpernickel. Dark, light, or Russian rye bread will work as well.

PICKLES – These are optional but make an awesome addition.

CORNED BEEF – If you prefer, you can chop the corned beef into chunks instead of slices. Feel free to substitute the corned beef with pastrami if preferred.

How to Make Reuben Casserole

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 F.
2. In a medium bowl, whisk Thousand Island dressing, egg, and mustard.
3. In a second medium bowl, combine sauerkraut and chopped pickles.
4. Slice the corned beef and the Swiss cheese slices into strips.
5. Cut the bread into cubes.
6. In a 13×9 baking dish, add a layer of bread cubes.
7. Next, add a single layer of corned beef strips.
8. Add a layer of sauerkraut and pickles.
9. Add a layer of Thousand Island dressing mixture.
10. Finally, add a layer of Swiss cheese strips.
11. Add another layer of corned beef strips and a layer of sauerkraut mixture.
12. Cover with foil and bake for 25 minutes.
13. Remove from oven and remove foil. Add a layer of bread cubes and sprinkle on the shredded Swiss cheese.
14. Bake for an additional 15-20 minutes, uncovered, until cheese is melted. Allow to rest for 5 minutes before slicing and serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Reuben casserole is filling on its own but can be paired with a dinner salad, french fries, chips, or sliced pickles on the side just like you would with the classic sandwich. Alternatively, add some vegetables on the side to lighten it up. Broccoli, green beans, carrots, and asparagus are always great options.

More Casserole Recipes

• Taco Casserole
• Mexican Chicken Casserole
• Bacon Cheeseburger Casserole
• Chicken and Dumpling Casserole
• Million Dollar Chicken Casserole

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Reuben Casserole

This Reuben casserole is brimming with sweet, tangy, and savory flavors between the sauerkraut, corned beef, rye bread, Swiss cheese, pickles, and thousand island dressing!

4.96 from 25 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 12 servings

1 hour hr 5 minutes mins

Calories: 367

Author: Amanda Davis

Ingredients

• ▢ 1 pint thousand island dressing 2 cups
• ▢ 1 large egg
• ▢ 3 Tablespoons yellow mustard
• ▢ 28 ounces sauerkraut two 14 ounce containers, drained
• ▢ 1 cup chopped dill pickles
• ▢ 1 pound deli corned beef
• ▢ 7 ounces sliced Swiss cheese about 10 slices
• ▢ 6 ounces shredded Swiss cheese about 1 1/2 cups
• ▢ 1 loaf marble rye bread about 8-9 slices, cubed

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Chef’s knife

Before You Begin

• If you prefer, you can chop the corned beef into chunks instead of slices.
• Store leftovers covered with an air-tight lid or plastic wrap in the refrigerator for up to 3 days.
• We used marble rye bread but you can also use pumpernickel. Dark, light, or Russian rye bread will work as well.

Instructions

• Preheat oven to 400 F.
• In a medium bowl, whisk Thousand Island dressing, egg, and mustard.
• In a second medium bowl, combine sauerkraut and chopped pickles.
• Slice the corned beef and the Swiss cheese slices into strips.
• Cut the bread into cubes.
• In a 13×9 baking dish, add a layer of bread cubes.
• Next, add a single layer of corned beef strips.
• Add a layer of sauerkraut and pickles.
• Add a layer of Thousand Island dressing mixture.
• Finally, add a layer of Swiss cheese strips.
• Add another layer of corned beef strips and a layer of sauerkraut mixture.
• Cover with foil and bake for 25 minutes.
• Remove from oven, remove foil. Add a layer of bread cubes and sprinkle on the shredded Swiss cheese.
• Bake for an additional 15-20 minutes, uncovered, until cheese is melted. Allow to rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 367cal | Carbohydrates: 10g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 75mg | Sodium: 1477mg | Potassium: 314mg | Fiber: 3g | Sugar: 7g | Vitamin A: 397IU | Vitamin C: 20mg | Calcium: 314mg | Iron: 2mg

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