Reuben Casserole

Reuben Casserole

228 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JAMON0126
Recipe by  JAMON0126

“Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
  3. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
  4. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Share It

Reviews (228)

Rate This Recipe
COZMIKCOWGIRL
409

COZMIKCOWGIRL

I love this recipe, but I turn it upside down. I spray the casserole dish with "pam," and then spread the corned beef first(i've even used worthington's vegetarian corned beef.) then, i layer with the sauerkraut and salad dressing mixture. top that with plenty of swiss cheese. then top it with cubed rye bread, that has either been buttered, or sprayed with "pam." when the rye bread topping is toasted, the casserole is done. great solution for those who did not like the soggy bread at the bottom.

CINDY3539
152

CINDY3539

Very good, rich. Here's how I tweaked it. I scaled the recipe to make 1/2. I spread the bread on the bottom of an 11X7 pan. Then in a large bowl, I mixed 14 oz. can drained kraut, 3/4 c cubed cheese, 1/2 lb. shredded corned beef & 8 oz. bottle of 1000 Is. dressing. Poured that over the bread cubes, covered with foil & baked. Topped with remaining cheese & baked 10 min longer. Perfect.

Chef Wannabe
122

Chef Wannabe

This one, according to my husband...ROCKED! Essentially, it's like the sandwich, only layered and baked. One change I made since I was making it for people I didn't know very well, was instead of rye bread, I purchased at my local grocer an "Asiago Cheese Loaf" I think any firm bread would be great, but the cheese bread, along with the other ingredients, were a perfect match. Husband, says,"Put this one into the rotation" High praise indeed! :) Also, it was so rich, that I think that next time I can substitute Low Cal 1000 Island, and I know he won't notice!

More Reviews

Similar Recipes

Reuben Sandwich II
(351)

Reuben Sandwich II

Reuben Sandwich I
(92)

Reuben Sandwich I

Reuben Hot Dish
(64)

Reuben Hot Dish

Traditional Reuben Casserole
(54)

Traditional Reuben Casserole

Polish Reuben Casserole
(52)

Polish Reuben Casserole

Reuben Crescent Bake
(18)

Reuben Crescent Bake

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 450 cal
  • 22%
  • Fat
  • 24.3 g
  • 37%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 2078 mg
  • 83%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Reuben Sandwich II

>

next recipe:

Reuben Casserole with Egg Noodles