Reuben casserole is a warm, cheesy baked dinner that turns classic Reuben flavors into an easy layered casserole. You get savory corned beef, tangy sauerkraut, creamy dressing, rye bread, and plenty of melty Swiss in every scoop.
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A Quick Look at the Recipe
✅ Recipe Name: Reuben Casserole
🕒 Ready In: ~35 minutes
👪 Serves: 6
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Corned beef, sauerkraut, Thousand Island dressing, rye bread, Swiss cheese
📖 Dietary Info: High-protein; gluten-free option
👌 Difficulty: Easy, layer-and-bake casserole
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It's perfect when you have leftover corned beef and want something simple that feels cozy and satisfying. The layers bake up bubbly with crisp edges, and it's an easy crowd friendly dinner for busy nights.
If you love easy casseroles, try our Sloppy Joe Casserole, Spaghetti Squash Casserole, Fish Casserole, or Philly Cheesesteak Casserole.
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Why You'll Love This Reuben Casserole:
All the Reuben Flavor: Corned beef, sauerkraut, Swiss, and dressing bake into that classic deli taste in one pan.
Great for Leftovers: It's one of the easiest ways to use leftover corned beef without it feeling repetitive.
Easy Layered Dinner: No complicated steps, just layer everything and let the oven do the work.
Crowd Friendly: It's cheesy, filling, and perfect for family dinners or casual gatherings.
Key Ingredients:
- corned beef. Adds the savory, hearty base and makes this casserole perfect for using leftovers.
- sauerkraut. Brings that classic tangy bite that makes a Reuben taste like a Reuben.
- Thousand Island dressing. Adds creamy, slightly sweet flavor and ties everything together.
- marbled rye bread. Gives the casserole that signature Reuben flavor and bakes up with crisp edges.
- Swiss cheese. Melts into a gooey topping that makes every bite rich and cheesy.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dressing swap: Use Russian dressing if that's what you have, or use a lighter Thousand Island if you want it less rich.
- Bread swap: Use rye bread or pumpernickel if you cannot find marbled rye.
- Make it extra cheesy: Add an extra layer of Swiss in the middle for more melty cheese throughout.
- Add crunch: Sprinkle caraway seeds on top before baking for extra rye flavor.
- Make it lighter: Use reduced fat dressing and a little less cheese, then serve with a big side salad.
- Gluten-free option: Use gluten-free rye style bread if you can find it, or use your favorite gluten-free bread, then toast the cubes lightly first so they hold up better in the casserole.
How to Make Reuben Casserole:
- Step 1: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish. Layer the corned beef then sauerkraut.
- Step 2: Drizzle thousand island dressing evenly over the sauerkraut.
- Step 3: Then add the cubed rye bread on top and sprinkle shredded Swiss cheese evenly over the bread.
- Step 4: Cover the dish with aluminum foil. Bake in the oven for 25 minutes. Remove the foil and bake for an additional 5 minutes.
Recipe Notes & Tips:
- Drain the sauerkraut well: Press out extra liquid so the casserole does not turn watery.
- Layer in the right order: Corned beef first, then sauerkraut, then dressing, then rye bread, then Swiss cheese for the best texture.
- Toast the bread if needed: If your bread is soft or_toggle stale, lightly toast the cubes first so they stay slightly crisp on top.
- Cover then uncover: Covering helps everything heat through evenly, then uncovering melts and browns the cheese.
- Let it rest: Let the casserole sit for 5 to 10 minutes before serving so it slices cleaner.
How to Store:
Refrigerator: Store leftover Reuben casserole in an airtight container for up to 4 days.
Reheat: Warm in a 350°F oven until heated through for the best texture. The microwave works too, but the bread will soften.
Freezer: Freezing is not ideal because the bread can turn soggy after thawing, but you can freeze leftovers for up to 2 months if needed. Thaw overnight in the fridge, then reheat in the oven.
Reuben Casserole FAQs:
Reuben casserole is made with layers of corned beef, sauerkraut, Thousand Island dressing, cubed rye bread, and Swiss cheese baked until hot and bubbly. It tastes like a classic Reuben sandwich in casserole form.
To keep Reuben casserole from getting soggy, drain and squeeze the sauerkraut well and use bread cubes that are slightly dry or lightly toasted. Baking uncovered at the end also helps the top stay crisp.
Reuben casserole can be made gluten-free by using gluten-free bread and checking that your Thousand Island dressing and corned beef are gluten-free. Toasting gluten-free bread cubes helps them hold up better while baking.
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Reuben Casserole
Ingredients
- 3-4 cups leftover corned beef, cooked and cubed
- 3 cups sauerkraut
- ¾ cup thousand island dressing
- 16 ounces marbled rye bread, cubed
- 2 cups swiss cheese, shredded
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In the greased baking dish, layer the corned beef, topped with sauerkraut, drizzle thousand island dressing evenly over the sauerkraut, followed by the cubed rye bread on top and sprinkle shredded Swiss cheese evenly over the bread.
- Cover the dish with aluminum foil to ensure even cooking.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Nutrition
Notes
- Drain the sauerkraut well: Press out extra liquid so the casserole does not turn watery.
- Layer in the right order: Corned beef first, then sauerkraut, then dressing, then rye bread, then Swiss cheese for the best texture.
- Toast the bread if needed: If your bread is soft or_toggle stale, lightly toast the cubes first so they stay slightly crisp on top.
- Cover then uncover: Covering helps everything heat through evenly, then uncovering melts and browns the cheese.
- Let it rest: Let the casserole sit for 5 to 10 minutes before serving so it slices cleaner.
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