Reuben Casserole Recipe

Reuben casserole being served with a spatula from a baking dish.

5 from 2 votes

All the flavor of a classic reuben sandwich in one comforting casserole! Layers of corned beef, sauerkraut, rye bread and dressing make this one cheesy meal you will love.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $10

Equipment

baking dish

Ingredients

2 1/2 cups cubed rye bread
1/4 cup melted butter
1 lb corned beef leftover or deli meat is fine
16 oz sauerkraut rinsed and drained thoroughly
3/4 cup Thousand Island Dressing or Russian Dressing
2 cups shredded swiss cheese

Instructions

Preheat oven to 400˚F.
Coat a 13x9 inch baking dish with cooking spray and set aside.
Place the bread in a large bowl and pour the butter over top. Toss to coat.
Arrange half the bread in an even layer on the bottom of the baking dish.
Layer 1/2 the corned beef on top of the bread and top with an even layer of the sauerkraut.
Pour the dressing over the sauerkraut and spread to coat. Top with the remaining corned beef.
Sprinkle 3/4 of the cheese over the corned beef and top with the remaining bread cubes.
Cover the casserole with foil and bake for 25 minutes. Remove the foil and sprinkle with the remaining cheese. Bake for an additional 10 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.

Notes

Reuben Casserole can be made up to 24 hours in advance. Cover tightly with plastic wrap before baking and store in the refrigerator until ready to bake.

Nutrition