Reuben Casserole

4.67 from 3 votes

A Reuben Casserole has all the delicious elements of a Reuben sandwich with salty corned beef, Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing in a convenient casserole form. My version gets kicked up with horseradish for a fresh take on this homey classic!

Prep Time20

Cook Time40

Total Time1

Course: Beef, Main Course / Entrees, Meat

Cuisine: American, Irish

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Reuben Sauce / Thousand Island Dressing

1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
2 tablespoons minced onion
1 tablespoon lemon juice
1/2 teaspoon sweet paprika
Salt to taste

Reuben Casserole

Cooking spray
1/2 cup melted butter (1 stick) salted or unsalted *
8 slices unseeded rye bread cubed
1 pound deli corned beef cut into bite-sized pieces
2 tablespoons prepared horseradish
2 cups sauerkraut well drained
2 cups shredded Swiss cheese
Chopped fresh parsley for garnish, optional

Instructions

Reuben Sauce / Thousand Island Dressing

Combine the ingredients for the sauce/dressing in a small bowl. Set aside.

Reuben Casserole

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 in the bottom of the prepared baking dish. Bake for 10 minutes.
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 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 remaining sauce drizzled over the top.

Notes

*If using unsalted butter, add a pinch of salt.

SUBSTITUTIONS:

You can also use pumpernickel bread in place of rye.
For ease, use deli corned beef, but leftover corned beef works just as well. You can also use sliced deli turkey or leftover turkey.

TIPS:

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.

MAKE AHEAD:

This Reuben Casserole recipe can be made one day before you plan to serve it. Wrap it tightly and refrigerate.
When ready to bake, let it sit at room temperature for 30 minutes to remove the chill. You can also place it in a cold oven and then turn your oven on and bake as directed.

Nutrition