Reuben Casserole is a baked version of the classic deli sandwich Reuben sandwich. It keeps the same flavors—corned beef, sauerkraut, Swiss cheese, and dressing—but layered and baked in a casserole dish. 🧀🥩🥘
Ingredients
- 3 cups corned beef, chopped or shredded
- 2 cups sauerkraut, drained
- 2 cups Swiss cheese, shredded
- 1 cup Russian dressing or Thousand Island dressing
- 4 cups rye bread, cubed
- 4 tbsp butter, melted
- 1 tsp caraway seeds (optional, for rye flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish (9×13 inch works well).
- Layer the ingredients:
- Spread half of the rye bread cubes in the dish.
- Add corned beef evenly.
- Spread the drained sauerkraut on top.
- Add dressing: Drizzle the Russian or Thousand Island dressing over the layers.
- Add cheese: Sprinkle Swiss cheese evenly on top.
- Top layer: Add remaining bread cubes, drizzle with melted butter, and sprinkle caraway seeds if using.
- Bake for 30–35 minutes until hot, bubbly, and golden on top.
Serving Ideas 🍽️
Serve with:
- Pickles 🥒
- Simple green salad 🥗
- Potato chips or fries
💡 Tip: If you like it extra creamy, mix a little dressing with the sauerkraut before layering.
If you want, I can also show you:
- A 5-ingredient quick Reuben casserole ⏱️
- A keto/low-carb Reuben casserole
- A slow cooker Reuben casserole.
