Easy Reuben Casserole: Traditional Sandwich Flavors in One Dish

Have you ever craved the tangy, savory goodness of a Reuben sandwich but didn’t want to go through the hassle of making individual sandwiches for the whole family? I’ve been there! After a long day at work, I discovered the perfect solution: a Reuben casserole that captures all those classic flavors in one delicious, easy-to-serve dish.

This Reuben casserole recipe transforms the iconic deli sandwich into a comforting baked dish that’s perfect for weeknight dinners or potluck gatherings. It’s like having the best parts of the sandwich – the corned beef, sauerkraut, Swiss cheese, and Russian dressing – all melded together in hearty, satisfying harmony.

What Makes This Reuben Casserole Special?

What I love about this recipe is how it maintains all the authentic flavors of a traditional Reuben while being so much easier to prepare for a crowd. Instead of grilling individual sandwiches, everything gets layered in a casserole dish and baked until bubbly and golden.

The rye bread croutons on top? They’re a game-changer! They provide that essential rye flavor and a wonderful textural contrast to the creamy, cheesy layers beneath. Trust me, once you try this approach, you might never go back to making individual Reuben sandwiches again.

Ingredients List

For the casserole:

• 1 pound sliced corned beef, chopped into bite-sized pieces
• 16 ounces sauerkraut, drained well
• 2 cups Swiss cheese, shredded (about 8 ounces)
• 1 cup Russian dressing (homemade or store-bought)
• 6 slices rye bread, cubed
• 2 tablespoons butter, melted
• 1 teaspoon caraway seeds (optional, but adds authentic rye flavor)

For homemade Russian dressing (if you prefer):

• ¾ cup mayonnaise
• ¼ cup ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon horseradish
• Salt and pepper to taste

Ingredient Substitutions:

• No corned beef? Use pastrami or even turkey for a lighter version
• Swiss cheese can be replaced with Gruyère or provolone
• If you can’t find Russian dressing, Thousand Island makes a good substitute
• Gluten-free? Use gluten-free bread for the topping

How to Make Reuben Casserole

Making this casserole is wonderfully straightforward. The first time I made it, I was amazed at how quickly it came together – perfect for those busy weeknights when you want something hearty without too much fuss.

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Make sure to drain your sauerkraut really well – this prevents your casserole from becoming watery. I usually press mine between paper towels to get out as much moisture as possible.

Step 2: Create the Base Layer

Spread half of the chopped corned beef across the bottom of your prepared baking dish. Layer half of the drained sauerkraut on top, followed by half of the Russian dressing and half of the shredded Swiss cheese. Repeat these layers once more, finishing with the cheese on top.

The layering approach reminds me of making lasagna – each component gets its moment to shine, and the flavors meld beautifully during baking.

Step 3: Prepare the Rye Bread Topping

In a medium bowl, toss the cubed rye bread with melted butter and caraway seeds until well coated. This is where the magic happens! These buttery rye croutons develop a wonderful crunchiness in the oven while infusing the dish with that classic rye bread flavor that makes a Reuben, well, a Reuben.

Step 4: Bake to Perfection

Sprinkle the bread cubes evenly over the top of your casserole and bake uncovered for about 30-35 minutes. You’ll know it’s ready when the cheese is bubbly and the bread topping has turned golden brown and crispy.

Let it stand for about 10 minutes before serving. This resting period allows the casserole to set up slightly, making it easier to cut and serve in neat portions.

Serving Suggestions

This Reuben casserole is hearty enough to stand on its own, but I love serving it with a simple side salad dressed with vinaigrette to balance the richness. Dill pickles on the side are non-negotiable in my household – they provide the perfect tangy counterpoint!

For a casual gathering, why not embrace the deli theme and offer some potato chips and coleslaw alongside? You could even set up a “build your own” station with extra Russian dressing, pickles, and fresh rye bread for those who want the full sandwich experience.

Make-Ahead and Storage Tips

One of the biggest advantages of this Reuben casserole is how well it works for meal prep. You can assemble everything (except the bread topping) up to a day ahead and refrigerate. When you’re ready to bake, just add the bread topping and pop it in the oven – maybe adding 5-10 minutes to the baking time since you’re starting with cold ingredients.

Leftovers keep well in the refrigerator for up to 3 days. While the bread topping won’t stay quite as crispy upon reheating, the flavors actually continue to develop, making day-two Reuben casserole something to look forward to!

Why You’ll Love This Recipe

There’s something undeniably comforting about this Reuben casserole. Maybe it’s the familiar flavors transformed into something new, or perhaps it’s just the convenience of getting everything you love about a Reuben sandwich in a fork-friendly format.

Whatever the reason, this dish has become a regular in my dinner rotation, especially during the cooler months when warm, cheesy comfort food is exactly what the soul needs. Give it a try – I think you’ll find it becomes a family favorite in your home too!

Have you tried making casserole versions of other sandwiches? I’d love to hear your experiences in the comments below!