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Cubes of rye bread, corned beef, sauerkraut, dressing, and Swiss cheese are layered to create this irresistible Reuben Casserole. With all the ingredients of the classic sandwich, it’s quite, easy, and oh so flavorful!
I am a huge fan of Reuben sandwiches. I’ve recreated the flavors in many different ways, from Reuben soup and Reuben dip to Reuben sliders. This Reuben casserole is my latest presentation of classic Reuben flavors in a mess-free and super easy casserole.
Why We Love This Reuben Casserole Recipe
- Classic flavors. This casserole is made with rye bread, sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing – the very same ingredients in a traditional Reuben sandwich. They’re all layered in the casserole so every bite is filled with each flavor.
- Easy to make. It takes just a few minutes to assemble this casserole by layering the ingredients. Then just pop it in the oven and let the oven do the rest! It’s much easier than assembling a bunch of individual sandwiches.
- Mess-free. If you eat a GOOD Reuben sandwich, chances are it’s going to be a little bit messy. This casserole skips the issue while keeping the same great flavors.
Recipe Ingredients
This casserole is made with the same ingredients as a classic Reuben sandwich. Scroll down to the recipe card below for the exact measurements.
- Rye bread – I like to use light rye. There’s no need to toast it ahead of time as it’s sturdy and will hold up in the dish without becoming mushy. Pumpernickel and sourdough bread are also alternatives.
- Unsalted butter
- Spices – Garlic powder, onion powder, caraway seeds, salt, black pepper.
- Corned beef – I used deli corned beef but leftover corned beef would work too (or even pastrami). Coarsely chopped into bite-sized pieces.
- Sauerkraut – Be sure to drain and rinse it to avoid making the casserole too soggy or salty.
- Thousand Island dressing – Russian dressing is the traditional reuben topping but I use Thousand Island because it’s more easily found and more likely to be in my fridge.
- Swiss cheese – Freshly shredded is ideal but packaged shredded Swiss works too.
How To Make Reuben Casserole
This casserole requires minimal prep before popping it in the oven, which I love. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 375F. Grease the baking dish.
- Season the bread. Mix the bread cubes with melted butter and seasonings. Stir until evenly coated. Spread half of them evenly across the baking dish.
- Assemble. Add half of the corned beef over the bread, followed by half of the sauerkraut. Top with 3/4 cup of dressing and a cup of cheese. Repeat the layers, finishing with shredded cheese.
- Bake. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes.
- Enjoy. Let the casserole cool for 5-10 minutes then serve and enjoy!
Tips & Variations
Here are a few ways to customize this Reuben casserole recipe.
- Add other ingredients. Add a layer of sautéed onions or chopped dill pickles for extra flavor and texture.
- Dressing alternatives. If you don’t have Thousand Island dressing, you can use Russian dressing or mix mayonnaise, ketchup, and a little pickle relish as a substitute.
- Switch up the cheese. While Swiss is traditional, you can use Gruyère or a mix of Swiss and cheddar for a twist.
- Drain the sauerkraut. Be sure to rinse and drain the sauerkraut well to avoid excess liquid in the casserole.
Proper Storage
- Fridge. Store leftover Reuben casserole in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat individual portions in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.
Reuben Casserole
Cubes of rye bread, corned beef, sauerkraut, dressing, and Swiss cheese are layered to create this irresistible Reuben Casserole. With all the ingredients of the classic sandwich, it's quite, easy, and oh so flavorful!
Servings: 8 people
Ingredients
- 6-8 slices light rye bread cubed
- 2 Tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound deli corned beef coarsely chopped
- 14.5 ounces can sauerkraut drained and rinsed
- 1 1/2 cups Thousand Island dressing
- 2 cups shredded Swiss cheese divided
Instructions
- Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large bowl, mix the rye bread cubes with melted butter, garlic powder, onion powder, caraway seeds, salt, and pepper. Stir until the bread is evenly coated with the seasonings.
- Take half of the seasoned bread cubes and spread them evenly across the bottom of the prepared baking dish.
- Scatter half of the chopped corned beef over the bread layer, making sure it is distributed evenly.
- Spoon half the drained sauerkraut over the corned beef and spread it out.
- Pour ¾ cup of the Thousand Island dressing over the sauerkraut and use a spatula to smooth it out so it covers the entire layer.
- Sprinkle 1 cup of shredded Swiss cheese over the dressing to create the first cheese layer.
- Repeat the layers, ending with the final cup of shredded swiss cheese.
- Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and golden on top.
- Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Last Step:
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Notes
Fridge. Store leftover Reuben casserole in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 495kcal | Carbohydrates: 22g | Protein: 19g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1821mg | Potassium: 373mg | Fiber: 3g | Sugar: 9g | Vitamin A: 423IU | Vitamin C: 23mg | Calcium: 289mg | Iron: 3mg
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