Reuben Casserole

READY IN: 1hr
Recipe by Karen B

This tastes just exactly like a Reuben Sandwich but much easier! You can even make ahead and reheat or put in refrigerator and bake just before serving! This is so good!!!! Also a great potluck dish.

Top Review by jbtitans

After reading the comments from other individuals, I made a few tweaks to the recipe. I used marbled rye bread, cut it into 1/4" cubes and then baked them on a sheet pan at 400 degrees for 10 minutes before using in the casserole. It added firmness to the base of the casserole. I also did not use sour cream (ruins the acidic sauerkraut flavor) and I used Mayo (not Miracle Whip) instead. I used Russian dressing instead of 1000 island. I used 3/4 cups of Russian dressing and 3/4 cups of Mayo and mixed those together. This turned out perfect. It had that true Reuben taste to it.

Ingredients Nutrition

  • 1 loaf rye bread (toast lightly & cut into cubes)
  • 1 (16 ounce) can sauerkraut, drained
  • 1 12 cups swiss cheese, shredded
  • 1 cup mayonnaise
  • 12 Russian salad dressing
  • 2 cups corned beef, cut into small pieces
  • 12 cup butter, melted (optional)

Directions

  1. Put half of the rye bread cubes into a greased 15 x 10 Pyrex.
  2. Top with the sauerkraut.
  3. Mix the mayo and Russian dressing together and spoon half on top the sauerkraut.
  4. Top with 1 cup of the Swiss cheese.
  5. Top with the corned beef.
  6. Top with the rest of the Mayo/dressing mix.
  7. Lastly, top with the remainder of the bread cubes and the remainder of the Swiss cheese.
  8. Drizzle the melted butter over all.
  9. Cover with foil and bake at 350 degrees for 40 minutes.
  10. Uncover and bake an additional 10 minutes.
  11. Serve hot -- Enjoy!

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