Mom's Best Recipes
Recipe

Reuben Casserole

A bubbly, cheesy bake with tangy sauerkraut, savory corned beef, and a crisp rye topping that tastes like a Reuben sandwich with the volume turned up.

Author By Matt Campbell
4.8
A golden, bubbly Reuben casserole in a white baking dish with melted Swiss cheese and toasted rye bread cubes on top on a light kitchen counter
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If a Reuben sandwich is your kind of comfort food but you don't feel like playing short-order cook for four people, this casserole is the move. You get the same big flavors: savory corned beef, tangy sauerkraut, nutty Swiss, and that creamy, zingy Russian dressing vibe. The twist is the rye crouton topping that turns crisp and buttery in the oven, so every scoop has crunchy edges and a melty middle.

This is the type of dinner that looks like you tried harder than you did. It's weeknight-friendly, make-ahead capable, and honestly kind of perfect for using up leftover corned beef from a holiday or deli leftovers from a weekend sandwich phase.

Ingredients for Reuben casserole including corned beef, sauerkraut, Swiss cheese, rye bread, and dressing components arranged together

Why It Works

  • All the Reuben flavor, zero sandwich assembly. Everything bakes together so you get layered flavor in every bite.
  • Crisp top, cozy center. Rye cubes toast up like croutons while the cheese underneath stays gooey.
  • Balanced tang. Draining and squeezing the sauerkraut keeps it punchy without turning the casserole watery.
  • Built-in sauce. A quick homemade Russian-style dressing threads through the whole pan so it doesn't eat dry.

Pairs Well With

Recommended

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In-N-Out Spread

In-N-Out Spread

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Quick Fridge Pickles

Quick Fridge Pickles

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Quick Pickled Cabbage

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Storage Tips

How to Store Leftovers

  • Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
  • Reheat: For the best texture, reheat in a 350°F oven until hot (about 15 to 20 minutes). Microwave works, but the rye topping will soften.
  • Freeze: You can freeze it for up to 2 months, but quality is best within 1 to 2 months since the bread topping loses some crunch. If freezing, consider adding a fresh handful of buttered rye cubes before reheating.
  • Make ahead: Assemble everything except the rye topping, cover, and refrigerate up to 24 hours. Add topping right before baking.

Common Questions

Common Questions

Do I have to use corned beef?

Nope. Pastrami is excellent here. Even chopped deli roast beef works in a pinch, but you'll miss that classic corned beef spice a little.

What is the difference between Russian and Thousand Island dressing?

They're close cousins, and the line can get blurry depending on the brand. Russian is often a little more savory or spicy, while Thousand Island is typically a bit sweeter and sometimes includes relish. For this casserole, either works, and plenty of deli-style Reubens use one or the other. My version is a Russian-leaning blend with mayo, ketchup, pickle, and a little horseradish.

Do I need to rinse sauerkraut?

Not required. If you love that punchy tang, just drain and squeeze. If your sauerkraut is super salty or you want it milder, give it a quick rinse, then squeeze it really dry.

How do I keep the casserole from getting watery?

Drain and squeeze the sauerkraut really well. I press it in a strainer, then squeeze handfuls over the sink. Also, let the casserole rest 10 minutes after baking so it can set up.

Can I make this low carb?

Yep. Skip the rye topping and bake the filling with extra Swiss on top. You lose the crunch, but the flavor is still very Reuben.

Can I mix the bread into the casserole instead of topping it?

You can, but it's a different vibe. Mixing bread in makes it more like a strata, softer all the way through. If you want some crunch, keep at least a handful of cubes on top.

Is this casserole salty?

It can be, since corned beef, sauerkraut, and Swiss all bring salt. Good news: you don't need to add any. If you're salt-sensitive, consider rinsing the sauerkraut and tasting the dressing before you pour it in.

What should I serve with Reuben casserole?

Something crisp and light. Think a simple green salad, steamed green beans, or crunchy dill pickles on the side.

I love a Reuben, but I'm also the person who gets halfway through making sandwiches and thinks, why am I doing production-line work in my own kitchen. The first time I baked this, it was a clean-out-the-fridge situation: leftover corned beef, a lonely bag of Swiss, half a jar of sauerkraut, and rye bread that was one day away from becoming croutons anyway. It came out bubbly and bold in the best way, and now it's my go-to when I want deli-diner comfort without the deli-diner effort.