If you are a fan of the classic Reuben sandwich, you will love this Reuben casserole! It’s made with layers of pumpernickel rye bread cubes, corned beef, Russian dressing, tangy sauerkraut, and melty Swiss cheese. It has all the flavors of the classic sandwich in a convenient casserole form.
Corned beef is a family favorite. Every year it goes on sale leading up to St. Patrick’s Day. That’s when I buy a few of them. I make the traditional corned beef and cabbage and freeze the rest. Then throughout the year we can enjoy it again at a budget-friendly price.
The best thing about corned beef is the leftovers! This easy dinner casserole is a great way to use up leftover corned beef. So is this Reuben sandwich and these corned beef sliders that are perfect for parties.
Ingredients
- Bread – Reuben sandwiches are traditionally made with rye bread. But we like to use swirled rye and pumpernickel bread because of the taste and the beautiful colors. Traditional rye bread with caraway seeds or seedless, marble rye, or pumpernickel will all work well. Choose your favorite.
- Corned beef – Use leftover corned beef, buy it from a deli, or make it for this casserole. If you need a simple recipe, try our stovetop corned beef.
- Cheese – Swiss is the traditional cheese for Reubens. We are partial to baby Swiss. But other suitable cheeses include Munster, provolone, and mozzarella because they are mild and melt well.
- Dressing – We use Russian dressing, but thousand island dressing is also commonly used. It’s probably easier to find too, available in the salad dressing aisle of most grocery stores.
- Sauerkraut – A layer of this salty and somewhat sour fermented cabbage is a must to achieve the proper flavor of a Reuben sandwich. Find it at the deli, the pickle or fermented foods aisle, or the condiment section of grocery stores.
- Other ingredients - Cooking Spray or oil to lightly brush the baking dish to prevent sticking.
- See the recipe card for quantities and preparation.
Instructions
Drain the sauerkraut before building the casserole. Line a medium bowl with cheese cloth or a clean, lint-free kitchen towel. Add the sauerkraut. Dump the excess liquid. Then gather the cheesecloth and start squeezing the sauerkraut until it becomes very difficult to squeeze out any more liquid.
Preheat the oven to 350 degrees Fahrenheit.
Coat a baking dish lightly with cooking spray or brush it lightly with a neutral (flavorless) oil. Use a 10x8 inch or 12x8 inch dish - 2 or 2½ quart.
- Add a layer of bread cubes to the bottom of the prepared baking dish. Reserve the rest of the bread for the top.
- Sprinkle a thin layer of shredded Swiss cheese over the bread, about a heaping ¼ cup should be enough. Reserve the remaining cheese.
- Arrange the chopped corned beef in a thick layer. Cover the entire surface.
- Next, drizzle the Russian dressing over the corned beef.
- Sprinkle half the Swiss cheese over the dressing. Reserve the rest for the top.
- Arrange a layer of sauerkraut over the surface.
- Arrange the remaining bread on top covering the surface without mounding.
- Finally, top the casserole with the remaining cheese.
Bake the Reuben casserole for 20 minutes or until the cheese is melted and the bread is slightly toasted. Serve and enjoy.
Storing instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Reheat in the microwave until hot all the way through or in the oven. If you are baking the leftovers cover loosely with a piece of aluminum foil if it’s browning too quickly.
Heat leftovers to a minimum temperature of 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Squeeze as much liquid as you can out of the sauerkraut, so the final dish is not soggy.
- If the corned beef is refrigerator-cold, warm it through. Use the oven or microwave. The large fatty pieces will be easier to remove. It will also be more pliable when chopping and arranging in the casserole dish.
- Use a baking dish that is not too big. If it is, the Reuben bake will be thin. We use a 10x8 inch dish. Don’t use anything larger than a 12x8 inch casserole dish.
- Don’t build the casserole until it is ready to bake. You can prep the ingredients ahead of time. Cut the bread and store it in a covered large bowl or zip top bag. Drain and squeeze the liquid from the sauerkraut, place it in a covered container, and refrigerate. Shred the cheese and refrigerate until ready to use.
- If you hand shred the cheese it will melt smoother than pre-packaged shredded cheese.
One final note
If you are a fan of this easy Reuben casserole recipe, then you may also enjoy this collection of dinner casserole recipes that are perfect for family meals.
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📖 Recipe
Reuben Casserole
Ingredients
- 5-6 Slices of Rye Bread cubed into roughly 1 inch pieces – about 8 ounces (use rye, marble rye, rye pumpernickel swirl)
- 8 ounces Swiss Cheese shredded
- 1 pound Cooked Corned Beef large fatty pieces removed and roughly chopped
- ¾ cup Russian Dressing or thousand island
- 16 ounces Sauerkraut drained and squeezed dry
- Cooking Spray or Oil to lightly brush the baking dish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Coat a baking dish lightly with cooking spray or brush it lightly with a neutral (flavorless) oil. Use a 10x8 inch or 12x8 inch dish - 2 or 2½ quart.
- Add a layer of rye bread cubes to the bottom of the dish. A little more than half of the bread cubes should be enough to cover the surface. Do not mound the bread pieces. Reserve the rest of the bread for the top.
- Sprinkle a thin layer of shredded Swiss cheese over the bread, about a heaping ¼ cup should be enough. Reserve the remaining cheese.
- Arrange the chopped corned beef in a thick layer. Cover the entire surface.
- Next, drizzle the Russian dressing over the corned beef.
- Sprinkle half the Swiss cheese over the dressing. Reserve the rest for the top.
- Arrange the sauerkraut over the surface.
- Arrange the remaining bread on top covering the entire surface without mounding.
- Finally, top the casserole with the remaining cheese on top.
- Bake the Reuben casserole for 20 minutes or until the cheese is melted and the bread is slightly toasted.
- Serve and enjoy.
Notes
- Squeeze as much liquid as you can out of the sauerkraut, so the final dish is not soggy.
- If the corned beef is refrigerator-cold, warm it through. Use the oven or microwave.
- Use a baking dish that is not too big. If it is, the Reuben bake will be thin.
- Don’t build the casserole until it is ready to bake. You can prep the ingredients ahead of time and refrigerate (except the bread), if desired.
- If you hand shred the cheese it will melt smoother than pre-packaged shredded cheese.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Theresa Duncan
Can you freeze this?
Elizabeth
It is not recommended.