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This homemade Reuben casserole is so easy to make!
A cozy casserole filled with corned beef, sauerkraut, and buttery cubes of rye are baked with Swiss cheese sauce until golden.
Reuben Sandwich Meets Casserole
- This Reuben casserole recipe has the classic ingredients found in a Reuben sandwich with easy assembly.
- It’s a great way to repurpose homemade corned beef but is great with deli corned beef too.
- Prep ahead and refrigerate. Bake just before serving for an easy meal – and reheat leftovers for school and workday lunches!
Ingredients for Reuben Casserole
Corned Beef – This is the perfect way to enjoy leftover corned beef. If you don’t have leftovers, ask the deli to thickly slice corned beef for you.
Bread – Rye bread gives this casserole its classic sandwich flavor. Use pumpernickel or another hearty bread. Add a dash or two of caraway seeds for that classic rye bread flavor.
Sauerkraut – Sauerkraut adds a tangy flavor to this casserole. Be sure to drain the sauerkraut; otherwise, the casserole will become soggy.
Cheese – Swiss cheese is our favorite in this recipe, but you can use provolone, Monterey Jack, or any tangy cheese that’s extra gooey when it melts!
How to Make a Reuben Casserole
- Whisk the butter sauce ingredients per recipe below and toss with the bread cubes.
- Place half of the bread in a baking dish and top with corned beef, sauerkraut, and cheese. Repeat the layers ending with cheese.
- Bake until golden and bubbly.
- Drizzle with Thousand Island dressing and chopped pickles before serving.
- Store leftovers in the fridge for up to 4 days. Reheat in the microwave or air fryer.
More Corned Beef Faves
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Reuben Casserole
This dish has all the flavors of a classic Reuben sandwich, baked into a cheesy casserole!
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Preheat the oven to 375℉. Grease a 9×13-inch casserole dish.
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In a small bowl, whisk butter, Dijon mustard, Worcestershire sauce, garlic powder, and caraway seeds if using.
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In a large bowl, drizzle the butter mixture over the bread cubes, tossing to combine.
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Place half of the bread cubes in the prepared dish. Top with half of the corned beef, half of the sauerkraut, and half of the cheese. Repeat the layers, ending with cheese.
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Cover the casserole and bake for 25 minutes. Uncover and bake for an additional 15 minutes or until browned.
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Drizzle with thousand island and top with chopped pickles.
Leftover casserole can be covered and stored in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.
Calories: 505 | Carbohydrates: 26g | Protein: 20g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 1350mg | Potassium: 302mg | Fiber: 4g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 14mg | Calcium: 377mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Casserole, Dinner
Cuisine American, Irish© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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