This Reuben Casserole is layered with corned beef, sauerkraut, Swiss cheese, Russian dressing, pickles, and rye bread. It tastes just like a classic Reuben sandwich, but everything is baked together to create a shareable dinner the whole family will love. Make this corned beef casserole for St. Patrick’s Day to celebrate!
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What’s in This Reuben Casserole Recipe?
This loaded corned beef casserole is filled with all the same ingredients you’d find in a Reuben sandwich, so you don’t need much. With a short prep time, dinner will be ready quick!
- Rye Bread: Rye is the classic Reuben bread, so it works best with this casserole.
- Corned Beef: This is a salt-cured brisket that has a distinct flavor. Cut it into thin slices to layer.
- Sauerkraut: Fermented cabbage adds a zingy, tangy flavor.
- Swiss Cheese: Use freshly shredded cheese for best results.
- Russian Dressing: This adds a creamy tanginess to the casserole. You could use Thousand Island dressing instead.
- Sour Cream: This adds a bit more creaminess to the mix.
- Dill Pickles: Finely chopped pickles add more texture and tanginess.
- Butter: Melted unsalted butter adds a finishing touch to infuse more rich flavor.
Variations on Corned Beef Casserole
As with most casserole recipes, it’s easy to add in more ingredients and make this reuben casserole your own! Here are some ideas.
- Potatoes: Par-boil potatoes until soft, cut into thin slices or cubes, then layer them in with the rest of the ingredients.
- Vegetables: Add in anything from celery and caramelized onions, to sliced carrots or beets, or buttery sweet peas.
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How to Make Ahead and Store
If you want to make this ahead of time, follow the recipe up to step 7, then cover and keep the casserole in the fridge for up to 1 day. When ready to bake, set it out on the counter while the oven preheats. Then drizzle with the melted butter and bake (steps 8 & 9).
Store leftover Reuben casserole tightly covered in the refrigerator for up to 4 days. To reheat, warm in the oven until fully heated through, or quickly reheat in the microwave.
How to Freeze
Freeze Reuben casserole in freezer-safe containers for up to 3 months. Let it thaw in the fridge overnight before reheating.
Serving Suggestions
This flavor-packed corned beef casserole recipe is a full meal, with well-rounded ingredients. But if you want to add a little extra something to dinner, we recommend a side of vegetables or potatoes, soup, or salad. This tastes great with fried cabbage and bacon, German potato salad, pickled beets, or Crockpot potato soup.
Notes from the Test Kitchen
Fresh slices of corned work best for this layered casserole. But if you want to use canned corned beef, chop it into small pieces and mix all ingredients together in the dish, topping with rye bread cubes.
5-Star Reviews
“I made this for St Patrick’s day and we loved it so much that I went to the store after dinner to grab a couple more corned beef briskets to put in the freezer so I could make it a couple more times before they bring out the briskets again next year. Tonight is round 2 of this delicious dish for dinner. Thank you for sharing this recipe!!” -Kelly M.
Reuben Casserole Recipe
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Ingredients
- 1 loaf rye bread cubed (about 8 cups)
- 16 ounces sauerkraut
- 2 cups freshly shredded Swiss cheese
- 1 cup sour cream
- ½ cup Russian dressing
- 4 dill pickles finely chopped
- 2 cups corned beef thinly sliced and chopped
- ½ cup unsalted butter melted (1 stick)
Recommended Equipment
Instructions
- Preheat oven to 350F. Spray a 9×13-inch baking dish with nonstick spray.
- Put half of the rye bread cubes into the casserole dish.1 loaf rye bread
- In a large bowl, combine sauerkraut, sour cream, Russian dressing, and chopped pickles. Stir to combine.16 ounces sauerkraut, 1 cup sour cream, ½ cup Russian dressing, 4 dill pickles
- Pour half of the sauerkraut mixture over the bread, then top with corned beef.2 cups corned beef
- Top with 1 cup Swiss cheese.2 cups freshly shredded Swiss cheese
- Top with the rest of the sauerkraut mixture.
- Top with the rest of the bread, pushing down to make sure it adheres to the sauce mixture. Top with the remaining cup of cheese1 loaf rye bread, 2 cups freshly shredded Swiss cheese
- Drizzle all with the melted butter.½ cup unsalted butter
- Bake, covered, for 30 minutes. Remove cover and cook a final 10 more minutes. Serve hot.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
With your Reuben casserole, I’m guessing the corned beef has been cooked first?
Hi Krisie, yes, we used precooked corned beef in this recipe.
I made this for St Patrick’s day and we loved it so much that I went to the store after dinner to grab a couple more corned beef briskets to put in the freezer so I could make it a couple more times before they bring out the briskets again next year. Tonight is round 2 of this delicious dish for dinner. Thank you for sharing this recipe!!
I love hearing that, Kelly!
This was a marvelous meal. So delicious and leftovers the next day were just as good. My husband asks for this every couple of weeks, he loves it.
That’s always a good sign!! SO happy to hear you all loved it!
Oh, LOVE this!
Thank you, Traci!!