Reuben Casserole

Why This Recipe is a Keeper!

Although especially popular around St. Patrick’s Day, a Reuben Casserole is perfect for weeknight dinners, potlucks, and casual get-togethers all year round!

Reubens are one of our favorite sandwiches and a go-to dinner for when we’re just … spent. A Reuben Casserole offers all the flavors of that classic sammie with the comfort of a hearty meal in one dish, making it perfect for when you’re craving something filling and satisfying.

My Reuben Casserole recipe has all the elements of the classic sandwich, but it’s kicked up with horseradish and the most amazing homemade Thousand Island dressing! Although you can use purchased Thousand Island dressing, the taste of homemade will win you over.

Best of all, a Reuben Casserole doesn’t require any pre-cooking of ingredients except for light baking of the bottom layer of buttery rye bread cubes.

This recipe for Reuben Casserole is:

• Super easy with prepared convenience items like deli corned beef, rye bread, sauerkraut and Swiss cheese. The homemade Thousand Island dressing uses mostly pantry items with very little prep involved.
• A full meal deal! Just add a green salad, and you’re good to go!
• Make ahead!
• Always a crowd-pleaser!

Recipe Ingredients:

Here’s everything you’ll need to make this recipe for Reuben Casserole and instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Mayonnaise: Use your favorite mayo. We’re Duke’s fans!
• Paprika: Use conventional sweet paprika rather than smoked or Hungarian. It’s mostly for color, and you don’t want anything overpowering in the dressing that will compete with the unique flavor of corned beef.
• Onion: Opt for fresh minced onion rather than dried.
• Lemon Juice: Freshly squeezed lemon juice is always best!
• Horseradish: Use “prepared” horseradish, not horseradish sauce.
• Rye Bread: Use unseeded rye bread. If seeded rye is all you have, remove the crusts before cutting it into cubes. The seeds are not a terrible thing to have, they just don’t add anything to your Reuben Casserole. You can also use pumpernickel.
• Butter: Use salted or unsalted. I like to add a pinch of salt to the unsalted butter in this Reuben Casserole for a little added flavor to the bread.
• Deli Corned Beef: For ease, use deli corned beef, but your leftover corned beef works just as well. You can also use sliced deli turkey or leftover turkey.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Combine the Reuben sauce / Thousand Island dressing ingredients in a small bowl. Set aside.

• Preheat oven to 350 degrees.
• Spray a 13 x 9-inch baking dish with cooking spray.
• Pour the melted butter over the rye bread cubes and toss well.
• Combine the corned beef and horseradish in a bowl and stir to combine.

• Place half of the buttered rye bread cubes in the bottom of the prepared baking dish.
• Bake for 10 minutes.
• Then, layer the ingredients as follows:
• –1/2 of the sauerkraut.
• –1/2 of the Swiss cheese.

• –1/3 of the sauce.
• –All the beef.
• –The rest of the sauerkraut.

• –1/3 of the sauce.
• –The rest of the cheese.
• –The rest of the bread.

• Cover with aluminum foil.
• Bake for 30 to 35 minutes or until hot, bubbling and heated through to 165 degrees in the center. Remove the aluminum foil for the last 10 to 12 minutes of baking so the bread topping crisps up.
• Sprinkle with parsley if using.

• Serve with the remaining sauce drizzled over the top.

Chef Tips and Tricks:

• Baking the first layer of cubed rye bread before adding any more layers will give the Reuben Casserole more “body”; otherwise, the first layer of sauerkraut soaks in too quickly.
• It’s important to drain the sauerkraut well. To remove as much water as possible, place it in a sieve and press it with a wooden spoon or other mixing spoon until very little liquid is released.

Frequently Asked Questions:

Storage:

• Store any leftovers in the refrigerator for up to five days. To reheat leftovers, place them in a covered baking dish and bake in the oven or toaster oven until heated to 165 degrees in the center.

What to serve with a Reuben Casserole:

• Green Salad
• Pickled Beets
• Roasted Hasselback Beets
• Kicked-Up Canned Baked Beans
• Creamy Cucumber Salad with Yogurt
• Cream of Celery Leaves Soup

More great casserole recipes you’ll love!

• Shrimp and Crab Seafood Casserole
• Spicy Shrimp and Grits Casserole with Gouda Cheese
• Mexican Chicken Poblano and Black Bean Tortilla Casserole

Get all my main dish recipes at Main Dish Recipes – From A Chef’s Kitchen.