Calling all Reuben lovers. Think of Reuben Casserole as making a whole load of Reuben sandwiches in a few simple, quick steps. Rye bread, thin sliced corned beef, homemade thousand island dressing, sauerkraut, and Swiss Cheese are combined to make a mouthwatering taste experience. I love to serve this for a quick weeknight dinner or weekend lunch. For a complete meal, serve with Marinated Cucumbers and Red Onions or Beer Battered Onion Rings with Dipping Sauce.
St. Patrick’s Day is right around the corner, and I am sure this is a pretty good chance that you are making corned beef and cabbage. Are you planning on making enough for leftovers? This casserole is perfect for your leftover corned beef. No worries if you don’t have any leftovers. You can always go to your local grocery store and pick up some good quality deli corned beef.
How do you make Reuben Casserole?
Start by layering the bottom of a baking dish with rye or pumpernickel bread cubes. Next, layer the corned beef, thousand island dressing (either homemade or bottled), well-drained sauerkraut, and shredded Swiss Cheese.
Next, bake uncovered in the oven for about 20-25 minutes. If the casserole browns too fast, then cover it with a loose aluminum foil tent. Allow it to cool for a couple of minutes covered before cutting.
Helpful tips for making Reuben Casserole
- There is no need to toast the bread. Pumpernickel and rye are good sturdy choices for this Reuben casserole, and you want to keep a little bit of softness in the bite.
- Chop the corned beef into bite-size pieces as it makes it easier to cut into pieces.
- Drain the sauerkraut well. You don’t want any excess moisture making your Reuben casserole soggy.
- Use either homemade thousand island dressing (so yummy) or your favorite bottle dressing.
- Bake just until the cheese is melted and the casserole is heated through.
Other casseroles you will love!
Easy Reuben Casserole Recipe
Ingredients
Thousand Island Dressing
- 1/2 cup mayonnaise I like Dukes
- 2 tablespoons ketchup
- 1 tablespoon grated onion
- 1 tablespoon sweet pickle relish
- 1/8 teaspoon smoked paprika
Reuben Casserole
- 6 slices rye bread or pumpernickel bread cubed
- 1 lb thin sliced corned beef cut into bite size pieces
- 16 ounces sauerkraut well drained
- 2 cups shredded Swiss Cheese
Instructions
- In a small bowl, whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
- Spray a 9x13-inch casserole dish with nonstick cooking spray. Layer the casserole dish with rye bread cubes. Then layer corned beef, thousand island dressing, sauerkraut, and shredded Swiss Cheese.
- Bake at 350 degrees, uncovered for 25 minutes. Allow it to cool for a couple of minutes covered before cutting.
Notes
- There is no need to toast the bread. Pumpernickel and rye are good sturdy choices for this casserole, and you want to keep a little bit of softness in the bite.
- Chop the corned beef into bite-size pieces as it makes it easier to cut into pieces.
- Drain the sauerkraut well. You don't want any access moisture making your casserole soggy.
- Use either homemade thousand island dressing (so yummy) or your favorite bottle dressing.
- Bake just until the cheese is melted and the casserole is heated through.
Nutrition
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Cindy
We cooked a corned beef in the crockpot. It was delicious and making this with the leftovers …….way better than canned.
Beth Pierce
Thanks, Cindy! I am glad that you enjoyed it.
Tammy
Are you able to freeze the leftovers
Beth Pierce
Yes in a freezer safe container for up to 2 months.
Nikki
Do you cook the corn beef then add it 2 the recipe or can u use raw and have it cook in the recipe
Beth Pierce
Use cooked corned beef. Some delis sell cooked corned beef.