Easy Reuben Casserole Recipe

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

Course main meal beef

Cuisine American

Keyword baked reuben casserole, casseroles using leftover corned beef, corned beef reuben casserole, easy reuben casserole

Prep Time 10

Cook Time 20

Servings servings

Calories 475kcal

Author Beth Pierce

Ingredients

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 bread 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

Instructions

In a small bowl, whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
Spray a 9x13-inch casserole dish with nonstick cooking spray. Layer the casserole dish with rye bread cubes. Then layer corned beef, thousand island dressing, sauerkraut, and shredded Swiss Cheese.
Bake at 350 degrees, uncovered for 25 minutes. Allow it to cool for a couple of minutes covered before cutting.

Notes

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.

Nutrition