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Reuben Casserole

Comments : 12 Posted in : Dinner, Lunch on by : Rachel Tags: , , , ,

We borrowed my Mom’s handwritten cookbook, after much convincing that we would take good care of it, under the guise of wanting to add some of her recipes to this site. While there was certainly some truth to that, we really wanted to write up all of her handwritten recipes, spread across a notebook, loose paper, and index cards. Her birthday is this coming weekend and we plan on surprising her with her own cookbook – Paula’s Cookbook. It will be an ongoing project as she, perhaps wisely, didn’t share all of her recipes. But we think it will be a nice present all the same.

This super easy, super delicious Reuben casserole was modified from a recipe found in my mom’s handwritten cookbook. Rachel is a big Reuben fan. It’s her typical “go-to” orders when we eat at a diner, so we just had to try this recipe out. You should too. We guarantee you won’t be disappointed! And if you’re like us and cooking for 3 or less, the recipe can easily be halved. Unless you want extra for leftovers. And there is nothing wrong with that!

Recipe: Reuben Casserole


  • 2 pounds deli corned beef, crumbled
  • 2 can sauerkraut (28 ounces), rinsed and drained
  • 1 cup light mayonaise
  • 1/2 cup Thousand Island dressing
  • 2 cups Swiss cheese, shredded
  • 1/2 cup bread crumbs
  • Rye bread


  1. Place corned beef in the bottom of a 9×13 casserole dish.
  2. Layer sauerkraut on top of the corned beef.
  3. In a separate bowl, combine mayonnaise and Thousand Island dressing. Then layer the dressing on top of the sauerkraut.
  4. Layer the shredded Swiss cheese on top of the dressing.
  5. Sprinkle top with breadcrumbs.
  6. Bake 40 minutes at 350 degrees.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

1. Chop up your corned beef and lay in a casserole dish.

2. Layer sauerkraut on top of the corned beef.

3. In a separate bowl, combine mayonnaise and Thousand Island dressing.

4. Layer the dressing on top of the sauerkraut.

5. Layer the shredded Swiss cheese on top of the dressing, then top with bread crumbs.

6. That’s it! Now bake for 40 minutes.

Try not to drool over this recipe! (Get it?)

This casserole is done and ready to eat. Yum yum.

Serve your Reuben casserole with or on some fresh Rye bread.



12 thoughts

    • Chris
      July 1, 2011 at 1:23 pm

      @ Jess – Thanks! 🙂 It tastes even better!

  • July 1, 2011 at 11:41 pm

    This sounds strangely delicious. I tell ya, casseroles are one of the best creations known to man.

    • Chris
      July 2, 2011 at 8:25 am

      @ Lauren – I can’t argue with that statement 🙂

  • Rachel
    July 3, 2011 at 1:29 pm

    Typically I am a “dressing-on-the-side-of-my-Reuben” kind of girl. Blame it on the Pilgrim Diner for making their Reubens that way (oh how I love Pilgrim Diner Reubens!!). However, for this casserole, I make an exception. A very delicious exception. Can you tell I just finished my Rueben for lunch? Thanks Chris!

  • July 4, 2011 at 10:11 pm

    I’ve never even heard of such a casserole…that’s cool! And I bet there’s a lot of protein in there! And I love how you actually serve it on bread…I was expecting it to be like a normal casserole…

    Like the McDonald’s saying goes….”I’m loving it!” 🙂

    • Chris
      July 5, 2011 at 9:04 am

      @ Charissa – Thanks! Yes we were surprised to see this as a casserole recipe too, so we just had to try it. Not exactly health food, but it is 100% tasty. Perfect for those times you just need some comfort food 🙂

  • September 13, 2011 at 1:25 am

    OMG, this could become my new favorite winter casserole. And that rye bread, be still my heart. Cause it may give out when I finish this.

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  • Christin
    December 31, 2013 at 7:54 am

    This was pretty awesome. I’m gluten intolerant and have never found a rye bread I can eat, but I didn’t need the bread for this. I honestly would not change a thing!

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