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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Stephanie
My husband’s favorite sandwich is a Rueben, so I knew I needed to make this for him. It was a hit! Thanks for such an easy, delicious homemade meal. I especially liked the homemade dressing.
Beth Pierce
Thanks, Stephanie! I am so glad that you and your husband enjoyed it!
Debi-Ellen
I’ve looked & looked & cannot find it…how much 1,000 Island Dressing?
Beth Pierce
Full recipe is at the bottom. If you are using bottled dressing about 2/3 cup.
ÀRTILLIA
I love Reuben sandwiches. I am making this for My Easter dinner.
Beth Pierce
Thanks so much! Enjoy! Happy Easter!
Nena
Please amend the recipe so we dont have to go through the comments section for the baking temperature. 350 degrees
Beth Pierce
Hey Nena! The temperature is in the instructions on step #3. It has always been there. The full recipe is at the bottom of the post.
Julie
Have you frozen this? I made this today and it’s wonderful! Would like to freeze one for later if it would work.
Thanks
Beth Pierce
I have not frozen this dish. If you do please report the results and I will post them.
Elaine
Can this be prepared and baked the next day?
Beth Pierce
Yes it can.
Cameron Smith
What is the temperature and cook time?
Beth Pierce
350 degrees for 25 minutes
Lorie Zelle
I made this for a friend who is a Reuben lover and she immediately told me she needed the recipe-it was that good! First time taste for me and I also like it and will make again. It was super easy to put together AND
I love the Thousand Island. I will be making my own for salad dressing from this recipe from now on!
Beth Pierce
Thanks so much Lorie! So glad that she liked it!
Michele
What a great idea! This is a great way to serve a crowd without having to make individual sandwiches.
Kristyn
So much easier than making a bunch of sandwiches! Love everything about this! It all just melts in your mouth!
Rachel TerBeek
Your picture looks like you layered it twice but that’s not what the instructions say. Or was that only for the photo? Can you advise.
Beth Pierce
It was only layered once. It was double stacked for the photo.
b
Great casserole to finish up the corned beef. I made half a recipe
and loved it more than a sandwich.
I didn’t see the Temp. to bake it so guessed at 350 deg. for 25 min.
Easy but delicious!
Angela Allison
So delicious! This was a super fun and easy way to make the classic Reubens. My family loved this. Thanks so much for sharing.
Katie
This looks amazing! I’m sure my family will love it.
Beth Neels
Perfect for St. Patty’s Day! I happen to have corned beef in the freezer! Can’t wait to try this this weekend!
Anita
This is such a delicious casserole, and so much easier than making individual reuben sandwiches.