Comfort food at its finest, this Reuben Casserole turns the classic deli sandwich into a hearty, baked dish perfect for weeknight dinners or cozy weekend meals. Layers of tender corned beef, tangy sauerkraut, gooey Swiss cheese, and a creamy, flavorful dressing come together to create a melty, savory casserole that’s utterly irresistible. Skip the bread and sandwiches—this version is easy to make in one pan and just as delicious.
Servings & Timing
Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes
Nutritional Info (Per Serving – Approximate)
- Calories: 410
- Fat: 28g
- Carbohydrates: 15g
- Sugar: 3g
- Protein: 27g
(Values vary depending on bread/crust choice and cheese amounts.)
Ingredients
Casserole Base
- 1 lb corned beef, chopped or shredded
- 2 cups sauerkraut, drained and patted dry
- 1 cup shredded Swiss cheese
- ½ cup shredded mozzarella cheese (optional for extra melty topping)
Creamy Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Topping
- ½ cup shredded Swiss cheese
- 2 tbsp breadcrumbs (optional, for crunch)
- 1 tsp butter, melted
Tools You’ll Need
- 9×9-inch baking dish or similar
- Mixing bowls
- Whisk or fork
- Spatula
- Aluminum foil (optional)
How to Make Reuben Casserole
1. Preheat Oven & Prep Dish
- Preheat oven to 350°F (175°C).
- Lightly grease your baking dish with butter or cooking spray.
2. Prepare the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Taste and adjust seasoning as desired.
3. Layer the Casserole
- Spread the drained sauerkraut evenly on the bottom of the baking dish.
- Layer chopped corned beef over the sauerkraut.
- Pour creamy dressing over the meat and sauerkraut, spreading evenly.
- Sprinkle shredded Swiss cheese and optional mozzarella over the top.
4. Add Topping
- In a small bowl, combine breadcrumbs with melted butter if using.
- Sprinkle over the cheese layer for a golden, crunchy finish (optional).
5. Bake
- Cover the dish with aluminum foil and bake 20 minutes.
- Remove foil and bake another 10–15 minutes, until the cheese is bubbly and golden.
6. Serve
- Let casserole rest 5 minutes before slicing.
- Serve as-is or with mustard, pickles, or a light salad on the side.
Ingredient Additions & Substitutions
- Cheese Swap: Use Gruyère or cheddar for a different flavor profile
- Low-Carb Option: Serve without breadcrumbs or use almond flour crumbs
- Extra Flavor: Add caramelized onions or Russian dressing for a more authentic Reuben taste
- Protein Boost: Layer extra corned beef or add cooked bacon
Tips for Best Results
- Drain sauerkraut thoroughly to avoid a watery casserole
- Cover during baking to prevent cheese from over-browning
- Let it rest after baking—this helps it set for clean slices
- Use thinly sliced or shredded corned beef for even layering
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze uncooked casserole up to 2 months; thaw overnight before baking
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Assemble the casserole and refrigerate for up to 24 hours before baking.
Q: Can I use deli corned beef?
Absolutely. Just chop or shred it before layering.
Q: Can I make it in a slow cooker?
Yes—layer ingredients in a greased slow cooker and cook on low for 2–3 hours.
Conclusion
This Reuben Casserole is the perfect twist on the classic sandwich, delivering all the gooey, savory goodness of corned beef, sauerkraut, and melted Swiss cheese in a convenient, family-friendly format. It’s a crowd-pleasing, comfort-food recipe that’s ideal for busy weeknights, casual gatherings, or indulgent weekend meals.
If you want, I can create a high-protein or keto version of this casserole next in the same long-form style. Do you want me to do that?
