Reuben Casserole Recipe

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posted by Christy Denneyon Mar 13, 2022 (updated Nov 2, 2022) 44 comments »

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This Reuben Casserole recipe has all the layers of your favorite Reuben sandwich in casserole form! Corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and Rye bread all make this casserole taste just like the sandwich. A St. Patrick’s Day classic!

As I’ve said before, St. Patrick’s Day isn’t necessarily a holiday that I get excited to cook up a storm for (until this Reuben casserole). Dishes doused with bottles of green food coloring aren’t exactly my idea of appealing but it seems to be the overwhelming theme of the holiday.

It doesn’t stop me from making my kids green eggs and ham for breakfast because it wouldn’t be St. Patrick’s Day if I didn’t spend some quality time in the kitchen making a green breakfast my kids refuse to eat.

And apparently I’m getting lazy in my old age because I’m constantly searching for ways to make cooking easier. Case in point, instead of making 8 Reuben sandwichesI layeredall of the ingredients in a casserole dish and baked it.

The bread on top gets all toasty which is the perfect compliment to the layers of corned beef, sauerkraut, Thousand Island dressing and Swiss cheese. Reuben sandwiches are one of my husband’s favorites and I knew he would be all over this.

INGREDIENTS LIST

Here are the main components of a Reuben sandwich.

CORNED BEEF– you can buy corned beef deli meat at the deli counter or make your ownCorned Beef.
SAUERKRAUT– All it is is fermented cabbage which adds flavor and acidity.
SWISS CHEESE
THOUSAND ISLAND DRESSING
SLICES OF RYE BREAD– you could also use butter crackers, rye crackers, or pita chips

The traditional bread in a Reuben sandwich is rye but you could use any sturdier bread you had on hand. I used a beautiful marble rye.

Assembling the casserole takes a matter of minutes. I will say one important thing to note is to make sure you drain your sauerkraut well and even dab it with a paper towel to make sure the liquid is out so that it doesn’t seep to the bottom of the casserole while baking.

MORE ST. PATRICK’S DAY RECIPES:

Rainbow Cupcakes
Chocolate Mint Bark
BYU Mint Brownies

Reuben Casserole

4.23 from 36 votes

Corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and Rye bread all make this Reuben Casserole taste just like the sandwich.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 12 servings

Ingredients

1 pound sliced deli corned beef, coarsely chopped
16 ounces sauerkraut, drained and rinsed
1 cup Thousand Island salad dressing
2 1/2 cups shredded Swiss cheese
6 slices Rye bread, cubed

Instructions

Preheat oven to 400 degrees.
Layer corned beef on the bottom of a 9x13 baking dish.
Make sure the sauerkraut is drained and patted dry. Sprinkle it on top of the beef.
Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top.
Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).
Bake for 20-25 minutes or until bread is toasted and cheese has melted.

Notes

Source: adapted from Allrecipes

Serving: 8g

Cuisine: American

Course: Main Course

Author: Christy Denney

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44 comments on “Reuben Casserole”

Kelli — Tue, 21 Nov 2023 @ 18:58:39 EST Reply
Made a house favorite even easier! We love it!
- Christy Denney — Fri, 08 Dec 2023 @ 02:26:40 EST Reply
  Thank you!
Christine M — Sat, 11 Nov 2023 @ 15:43:09 EST Reply
Scrolling through my saved recipes, looking for an idea for dinner, and refound this amazing recipe. Quick and easy to make with wonderful flavor!
- Christy Denney — Fri, 17 Nov 2023 @ 00:38:31 EST Reply
  Thank you!
Bailey — Fri, 30 Dec 2022 @ 21:18:55 EST Reply
I really think this needs more bread. I felt that it had a lot of sauce and meat, but not enough bread to balance it out. Otherwise, good recipe.
Debby — Mon, 11 Oct 2021 @ 17:29:56 EDT Reply
Hands down, the best Reuben Casserole recipe! Have made it for family, friends, work, and potlucks. It always gets rave reviews. Every once in a while I will make 1/2 recipe and put in individual containers for my lunches for the week. Because the bread is on top, it reheats in microwave without getting soggy.
- Christy Denney — Tue, 12 Oct 2021 @ 01:50:39 EDT Reply
  Great feedback thatnk you!
Veronica — Thu, 03 Dec 2020 @ 21:17:55 EST Reply
This is not a casserole. It’s a sandwich in a casserole dish.
Tessa — Sun, 10 May 2020 @ 14:47:06 EDT Reply
I make this all the time we love it! It works great as a meal prep freeze meal. I just assemble it and freeze it. We like to mix sriracha Mayo with the thousand island and pepper jack cheese slices instead of Swiss, gives it a little kick.
See Also
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- Christy Denney — Tue, 12 May 2020 @ 01:53:52 EDT Reply
  Ooh sounds delicious!
- Stephanie — Sat, 16 May 2020 @ 12:16:05 EDT Reply
  Did this freeze well? Was the bread in when you froze it? And how did you reheat it? Sorry for all the questions, lol. I just wanted to know for future reference 🙂
CJC — Mon, 27 Jan 2020 @ 22:07:58 EST Reply
Instead of layering the ingredients could you mix everything together than put swiss cheese on top
Barbara Shepherd — Sun, 05 Nov 2017 @ 17:23:49 EST Reply
I have tried this numerous times. I use Bavarian sauerkraut and it is delicious.
- Christy Denney — Tue, 07 Nov 2017 @ 23:22:20 EST Reply
  Oh yum!
  - Ashley — Thu, 04 Jan 2018 @ 12:21:48 EST Reply
    I am going to be making this for dinner tonight, was wondering if the baking dish needs to sprayed so meat doesn’t stick? And I am having to use Pastrami because the stores in this town only carry deli corn beef of certain Holidays.
  - Nelva — Tue, 14 Mar 2023 @ 22:33:19 EDT Reply
    You must be fun to live with…never know what exciting or different things you would be living eating. You have so many great meal ideas. I lost my husband a little a year ago. I have been dealing with by going to the gym class 4 times a week so that I have a support team. Keep up the great recipes…I love them
    - Christy Denney — Mon, 24 Apr 2023 @ 02:47:28 EDT Reply
      I’m so sorry about your husband. That’s incredibly hard.
Lindsay — Mon, 20 Mar 2017 @ 16:53:55 EDT Reply
This is an amazing idea!! I never would’ve thought to do a casserole like this and I LOVE reubens like crazy. I’ll have to try this out!
- Christy Denney — Thu, 23 Mar 2017 @ 22:56:48 EDT Reply
  Hope you love it!
Kathleen Richter — Thu, 05 May 2016 @ 09:05:19 EDT Reply
This recipe looks awesome, but I have a question I can’t find answered anywhere. I’m not planning on using deli corned beef but have regular uncooked briskets. Do I need to precook the meat or will it cook through just in the casserole in the oven? I’m thinking I can throw the briskets in the crock pot and assemble the casserole tonight if it needs to be cooked. Thank you for a great recipe. I can’t wait to try it!
- Christy Denney — Thu, 12 May 2016 @ 20:53:51 EDT Reply
  The meat should be cooked because it won’t have enough time in the casserole to get fully done.
MARIA GIL — Fri, 18 Mar 2016 @ 19:50:11 EDT Reply
I THIS IS MARIA GIL.
I SUSCRBIBE TO YOUR EMAIL I LIKE TO CHECK YOUT RECIPIES
EVERY WEEK I MADE A COPULE ALREADY.
I AM WOUDERING IF YOU PLANING TO COOK MORE
MEXICAN RECIPIES
I WILL LOVE TO SEE MORE OF THOSE.
GOD BLESS YOUR DAY.
- Christy Denney — Mon, 11 Apr 2016 @ 00:39:42 EDT Reply
  Thank you. I will try to do that!
Samantha — Tue, 21 Jul 2015 @ 23:45:26 EDT Reply
I made this casserole again tonight and it was excellent, as usual! After having discovering it last fall, I’ve made it several times. It’s a great idea for anyone who loves Reuben sandwiches. Thanks for an easy, delicious recipe!
Kristi — Tue, 30 Jun 2015 @ 21:07:15 EDT Reply
I’ve made something like this before as my husband and I both like reubens. This was good especially with the toasted bread on top. But we thought there was too much meat in it, (which is unusual for my husband to think that, he’s a meat and potatoes kind of guy) and next time I make it, I’ll make it with less corned beef.
Terry — Wed, 11 Mar 2015 @ 13:08:52 EDT Reply
Just found your recipe and I will be making it for St. Patrick’s Day. I never really liked Ruben sandwiches until I had one made with Russian dressing. Bingo! Sorry, but just don’t like thousand island. I only mention this for others who may not try your recipe for the same reason. I know people who will not vary from a recipe and not make it if it has just one ingredient that they don’t like. Thanks for the recipe.
shauna — Mon, 10 Nov 2014 @ 18:36:16 EST Reply
Do you think it’s okay to assemble it ahead of time and bake it the next morning??? Any help is greatly appreciated 🙂
- Christy {The Girl Who Ate Everything} — Wed, 12 Nov 2014 @ 21:19:46 EST Reply
  Yes, I think that would work!
Candice — Wed, 26 Mar 2014 @ 09:43:48 EDT Reply
My family loves reubens! This is a tasty way to enjoy them!
Kevin @ Closet Cooking — Tue, 18 Mar 2014 @ 20:24:03 EDT Reply
Great take on the reuben!
- Christy {The Girl Who Ate Everything} — Fri, 21 Mar 2014 @ 23:11:48 EDT Reply
  Thanks Kevin!
Stefanie — Tue, 18 Mar 2014 @ 13:40:43 EDT Reply
Made it for St. Patty’s Day…my husband LOVED it! Thanks for sharing!
- Christy {The Girl Who Ate Everything} — Fri, 21 Mar 2014 @ 23:17:33 EDT Reply
  Great to hear!
Carol at Wild Goose Tea — Sun, 16 Mar 2014 @ 15:38:22 EDT Reply
I am not surprised a Reuben sandwich lover like your husband would be all over this recipe. I am a working woman, so lunch is geared toward that. When I have to make a home lunch, my mind blanks out. Maybe because I am so grateful that I am not at work, I can’t think straight. Who knows. Laughing. Anyway what a ‘ great get me off the hook of what to serve’ lunch idea this is. Thank you.
Ilona @ Ilona's Passion — Fri, 14 Mar 2014 @ 20:08:41 EDT Reply
Delicious casserole:)
mila bassett@mila's milieu — Fri, 14 Mar 2014 @ 13:13:47 EDT Reply
This is genius! I adore Reuben sandwiches. Pumpernickel is my choice of bread for it. I actually never had one in a restaurant, only the one I made at home which is not quite authentic (based on my research)– I replace the dressing with Dijon mustard. My husband and I prefer it this way. Thanks for the idea, putting on my “to cook soon” list!
Vanessa — Fri, 14 Mar 2014 @ 09:30:03 EDT Reply
This looks delicious!
Shereen from Tweet and Eats — Fri, 14 Mar 2014 @ 09:00:51 EDT Reply
I can’t remember the last time I had a reuben . This is an interesting twist – have to try.
Chloe @ foodlikecake — Fri, 14 Mar 2014 @ 08:07:50 EDT Reply
That looks really good! It’s a giant sandwich!
Helen @ the crispy crouton — Fri, 14 Mar 2014 @ 05:27:14 EDT Reply
I’d really like to give this a try but good corned beef is hard to come by in the UK (we still seem to have a love affair with that weird greasy stuff that comes out of tins!). What other types of meat would be suitable in this dish?
- Christy {The Girl Who Ate Everything} — Mon, 17 Mar 2014 @ 12:24:35 EDT Reply
  Hmm. I’m not sure since corned beef is kind of the staple for a Reuben. Maybe a deli roast beef?
  - David jacks — Sun, 25 Feb 2018 @ 17:50:55 EST Reply
    PAstrami works well on a reuben also
- Deb M. — Sun, 15 Mar 2015 @ 21:32:51 EDT Reply
  Pastrami works perfect. In fact, that’s the only way my son will eat it. Pastrami and 1000 island dressing. Sometimes he wants a 3 layer sandwich and I’ll use a slice of dark rye, turkey, swiss cheese, another slice of dark rye, pastrami, sauerkraut and a last slice of dark rye. Then I grill it on both sides. Coming up on Tuesday. Yay. : ) Love your website!
- Virginia — Sat, 13 Jan 2018 @ 21:37:05 EST Reply
  You can use pastrami and still get the same flavor. There is also a “Rachel” that is the same only they use ham instead.

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