Easy Reuben Casserole

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Easy Reuben Casserole

St. Patrick’s Day is just around the corner, so here’s a casserole to enjoy with the family or take to an Irish potluck. Easy Reuben Casserole combines all the ingredients and goodness of a Reuben without the fuss of making individual sandwiches.

Rye bread cubes are layered with a sauerkraut mix that’s topped with corned beef and Swiss cheese. The layers are repeated and the casserole is drizzled with melted butter and baked in the oven.

Cutting the Ingredients

Use either the 7-3/4" Petite Slicer or 9-3/4" Slicer to easily slice the bread into cubes. The Double-D®-edge cuts through the bread easily without ripping or tearing.

Stack up two to three slices of the corned beef and use the Trimmer to cut it into pieces.

Cut the corned beef with a Trimmer.

The important thing when choosing a knife for cutting anything is to select the right size knife for what you’re cutting.

Building the Casserole

This is a layered casserole, so start by adding half the bread cubes into a prepared baking dish.

Combine the sauerkraut, sour cream, Russian dressing and chopped pickles in a large bowl. Pour half of the mix over the bread. Top with one cup corned beef.

Layering corned beef.

Sprinkle with one cup Swiss cheese. Layer on the rest of the cubed bread and press them into the sauerkraut mixture.

Add the rest of the sauerkraut mixture and top with the rest of the corned beef and cheese.

Cover the casserole with foil and bake in a 350 F oven for 30 to 40 minutes. Remove the foil and bake another 10 minutes to allow the top to brown a bit.

This casserole received lots of positive praise from everyone who tasted it. One person even ate it cold the next day which doesn’t sound good to me but he said it was fine. Someone else prepared it for a post St. Patrick’s Day parade party. This one is definitely a winner.

Originally published March 14, 2017

Easy Reuben Casserole

6 ? 8 Servings
Print Recipe

Ingredients

  • 1 large loaf rye bread, cut into cubes (about 8 cups)
  • 1 (16-ounce) jar sauerkraut
  • 1 cup sour cream
  • 1/2 cup bottled Russian dressing
  • 4 dill pickle slices, finely chopped
  • 2 cups thinly sliced corned beef, chopped, divided
  • 2 cups Swiss cheese, shredded, divided
  • 1/2 cup butter, melted

Directions

  1. Preheat oven to 350 F.
  2. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
  3. Put half of the bread cubes in the baking dish.
  4. Combine the sauerkraut, sour cream, Russian dressing and chopped pickles in a large bowl. Pour half of the mix over the bread. Top with 1 cup corned beef. Sprinkle with 1 cup Swiss cheese.
  5. Put the remaining bread cubes on top, pushing down so they adhere to the sauce mixture. Top with remaining sauerkraut, sour cream, dressing mixture. Sprinkle with remaining corned beef and cheese. Drizzle with the melted butter.
  6. Cover the dish with foil and bake for 30 - 40 minutes.  Remove foil and bake 10 more minutes or until the top is lightly browned.
  7. Serve hot.

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