Reuben Casserole

READY IN: 45mins
Recipe by Aunt Willie

A comfy, cozy casserole perfect on chilly evenings. Serve with a green salad. This is not a meal to be eaten when you are counting calories!

Top Review by internetnut

I gave this recipe 3 stars. My future hubby and I enjoyed this recipe. I think I did more then him even though he had 3 helpings of it. The only complaint my future hubby and I had was there was to much bread for our liking. My 6 yr old newphew did not like it. My copy of this recipe my future hubby got from a friend at work. My copy is slightly different. Saurkraut is 15oz drained, 12-16oz cornbeef, 12oz sliced swiss cheese, and 8 slices rye bread. The rest of the ingredients are the same. The directions are a bit different. My copy calls to layer the corned beef, dot w/dressing, layer the saurkraut, layer the cheese, then top with the cubed bread that has been mixed with butter. When I made this I used canned saurkraut that didn't reqire draining. I also used deli cornbeef. Overall this is really good and I'll make it again! Thanks for posting! Christine (internetnut)

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Spray with cooking spray or butter a 13 x 9" baking dish.
  3. Spread sauerkraut evenly over bottom of prepared baking dish.
  4. Cover sauerkraut with corned beef.
  5. Spread Thousand Island dressing evenly over corned beef.
  6. Arrange slices of Swiss cheese to cover dressing.
  7. Cube the loaf of rye bread and toss with melted butter.
  8. Sprinkle over top of casserole.
  9. Bake, uncovered, 30 minutes at 350 degrees.

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