Reuben Casserole

Reuben Casserole

5 from 8 reviews

This delicious and easy Reuben Casserole combines all the things you love about a classic Reuben sandwich. Layers of rye bread, fresh corned beef, thousand island dressing, and sauerkraut, all topped with creamy shredded swiss cheese.



Thousand Island Dressing

  • 1/2 cup mayonnaise (I like Dukes)
  • 2 tablespoons ketchup
  • 1 tablespoon grated onion
  • 1 tablespoon sweet pickle relish
  • 1/8 teaspoon smoked paprika

Reuben Casserole

  • 6 slices rye or pumpernickel bread cubed
  • 1 lb thin sliced corned beef cut into bite size pieces
  • 16 ounces sauerkraut well drained
  • 2 cups shredded Swiss Cheese


  1. In small bowl whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
  2. Spray a 9×13 inch casserole dish with nonstick baking spray. Layer the casserole dish with rye bread cubes.  Then layer corned beef, thousand island dressing, sauerkraut and shredded Swiss Cheese.
  3. Bake at 350 degrees uncovered for 25 minutes.  Allow to cool for a couple of minutes covered before cutting.


  • There is no need to toast the bread.  Pumpernickel and rye are good sturdy choices for this casserole and you want to keep a little bit of softness in the bite.
  • Chop the corned beef into bite size pieces as it makes it easier to cut into pieces.
  • Drain the sauerkraut well.  You don’t want any access moisture making your casserole soggy.
  • Use either homemade thousand island dressing (so yummy)  or your favorite bottle dressing.
  • Bake just until the cheese is melted and the casserole is heated through.

Keywords: baked reuben casserole, casseroles using leftover corned beef, corned beef reuben casserole, easy reuben casserole

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