If you love all the flavors of a classic deli sandwich but want something heartier and perfect for feeding a crowd, this Reuben Casserole Recipe is going to be your new best friend. It combines tender, savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and ooey-gooey Swiss cheese layered over crusty rye bread cubes, all baked into a bubbling, golden casserole that’s pure comfort on a plate. It’s such an easy way to enjoy the essence of a Reuben sandwich in a warm, shareable dish that’s sure to become a staple at your table.
Ingredients You’ll Need
Getting this Reuben Casserole Recipe right is all about using simple, classic ingredients that harmonize perfectly. Each one contributes something special—whether it’s savory, tangy, creamy, or crunchy—so don’t skip or substitute lightly!
- 1 pound sliced deli corned beef, coarsely chopped: The star protein, offering that rich, salty flavor that defines the dish.
- 16 ounces sauerkraut, drained and rinsed: Adds a bright, tangy punch that balances the richness of the beef and cheese.
- 1 cup Thousand Island salad dressing: Creamy and slightly sweet, it ties all the flavors together.
- 2 1/2 cups shredded Swiss cheese: Melts beautifully to create gooey pockets of flavor throughout the casserole.
- 6 slices Rye bread, cubed: Provides a crunchy, rustic topping that soaks up the savory juices beneath.
How to Make Reuben Casserole Recipe
Step 1: Preheat and Prepare Your Baking Dish
Begin by preheating your oven to 400 degrees Fahrenheit, which will give you a nice, hot environment for toasting the bread and melting the cheese just right. Choose a 9×13-inch baking dish—it’s perfect for layering and even cooking.
Step 2: Layer the Corned Beef
Spread your coarsely chopped corned beef evenly across the bottom of the baking dish. This base layer sets the meaty foundation for all the other fantastic flavors to build upon.
Step 3: Add the Sauerkraut
Make sure the sauerkraut is well drained and patted dry to avoid sogginess, then sprinkle it over the corned beef. Its bright tartness perks up the entire dish.
Step 4: Drizzle the Thousand Island Dressing
Pour the Thousand Island dressing evenly on top of the sauerkraut. This adds creaminess and a subtle sweetness that perfectly compliments the tangy and salty layers beneath.
Step 5: Sprinkle with Swiss Cheese
Next, scatter the shredded Swiss cheese generously over the dressing. This cheese melts into luscious gooeyness that sandwiches the layers deliciously.
Step 6: Top with Cubed Rye Bread
Arrange the rye bread cubes over the cheese layer. Lightly spray them with cooking spray or brush with melted butter so they toast up crisp and golden in the oven, providing a wonderful contrast in texture.
Step 7: Bake to Perfection
Pop the assembled casserole into the preheated oven and bake for 20 to 25 minutes. You’re looking for toasty, golden bread and fully melted, bubbly cheese—signs that your Reuben Casserole Recipe is ready to wow your taste buds.
How to Serve Reuben Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few cracked black peppercorns over the top adds a fresh pop of color and a hint of brightness. For extra zing, a few pickle slices on the side mirror those classic sandwich flavors.
Side Dishes
This casserole shines on its own but pairs beautifully with simple sides like a crisp green salad, roasted potatoes, or even some creamy coleslaw to keep the meal balanced and satisfying.
Creative Ways to Present
For a party, serve the Reuben casserole in mini ramekins or muffin tins for individual portions. You can also layer it in a glass dish to show off the colorful layers, making it as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more, and reheating gently will bring the casserole back to life.
Freezing
This casserole freezes well. Wrap tightly with foil and plastic wrap before placing it in the freezer. It can be stored for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated 350-degree oven for about 15 minutes, or until warmed through and crispy on top. Avoid microwaving if possible to keep that wonderful bread crunch alive.
FAQs
Can I use other types of bread in this Reuben Casserole Recipe?
Absolutely! While rye bread is traditional and offers the best flavor, you can substitute with pumpernickel, sourdough, or even a sturdy white bread if that’s what you have on hand.
Is there a vegetarian version of this casserole?
Yes, you can swap the corned beef for plant-based deli slices or cooked seasoned mushrooms to keep the savory depth. Just be sure to keep the sauerkraut and cheese for that classic Reuben flavor.
How important is it to rinse and drain the sauerkraut?
Very important! Rinsing removes excess salt and acidity that could overpower the casserole, and draining prevents the dish from becoming soggy, ensuring the perfect texture.
Can I make this Reuben Casserole Recipe gluten-free?
Definitely! Use gluten-free rye-style bread or your favorite gluten-free bread variety to keep it safe for gluten-sensitive guests without sacrificing taste.
What’s the best cheese to use if I don’t have Swiss?
Mild provolone or Gruyère are excellent substitutes if you can’t find Swiss cheese. They melt well and offer a similarly nutty, creamy flavor.
Final Thoughts
This Reuben Casserole Recipe is such a delightful twist on a classic that’s perfect for casual dinners or feeding a hungry group. It’s easy to throw together, satisfying to eat, and utterly comforting every time. I hope you give it a try soon—once you do, it might just become your go-to for those days when you crave something warm, cheesy, and packed with flavor.
Print
Reuben Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This hearty Reuben Casserole captures all the classic flavors of a traditional Reuben sandwich in a comforting baked dish. Layers of tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, Swiss cheese, and toasted rye bread create a deliciously melty casserole perfect for gatherings or a satisfying family meal.
Ingredients
Meat
- 1 pound sliced deli corned beef, coarsely chopped
Vegetables
- 16 ounces sauerkraut, drained and rinsed
Condiments
- 1 cup Thousand Island salad dressing
Dairy
- 2 1/2 cups shredded Swiss cheese
Breads
- 6 slices rye bread, cubed
Other
- Cooking spray or butter (for toasting bread)
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Layer the Corned Beef: Spread the coarsely chopped corned beef evenly across the bottom of a 9×13-inch baking dish, forming the first flavorful layer of the casserole.
- Add Sauerkraut: Make sure the sauerkraut is well drained and patted dry to avoid excess moisture. Sprinkle the sauerkraut evenly over the corned beef layer.
- Top with Dressing and Cheese: Drizzle the Thousand Island dressing over the sauerkraut layer, then sprinkle the shredded Swiss cheese generously on top to create a creamy, cheesy layer.
- Arrange Rye Bread Cubes: Distribute the cubed rye bread evenly over the cheese. Lightly coat the bread cubes with cooking spray or butter, which will help them toast up nicely during baking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the bread is toasted to a golden brown and the cheese is fully melted and bubbly.
Notes
- Ensure the sauerkraut is well drained and patted dry to prevent a soggy casserole.
- Using cooking spray or butter on rye bread cubes helps achieve a crispy texture on top.
- This dish is perfect for feeding a crowd or for meal prepping due to its great yield and making-ahead potential.
- You can substitute Thousand Island dressing with Russian dressing for a slightly spicier variation.
- Leftovers can be refrigerated and reheated; the casserole may lose some crispness but will remain delicious.
