Traditional Reuben Casserole

Traditional Reuben Casserole


"This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!"

Ingredients 40 m {{adjustedServings}} servings 638 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1545 mg
  • 62%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a bowl, mix the thousand island dressing, sour cream, and onion.
  3. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
  4. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
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Reviews 58

  1. 75 Ratings


My family really liked this - even the five year old. But it was WAY too rich for us. I will definitely try it again, but try to use lighter products (light margarine, light dressing, reduced fat sour cream). I made it exactly like it said and there seemed to be too much dressing and cheese -and my family LOVES cheese. I may cut this to only 1 cup dressing and 2 cups swiss cheese next time as well.

David L. Wasson

I made this for dinner last evening, and made a couple of substitutions. I substituted fat free sour cream and fat free thousand Island dressing for a lighter fare. I also used PAM on the baking dish and used real butter (better for you than margarine). I also used strictly light rye bread cubes. The recipe came out great and it was actually healthier than the original. Great recipe!!!


I'm not a real big reuben fan but this was great! I made this for my husband's carry-in at work, and they loved it! I just made a few modifications to the recipe. One, I put the sauerkraut on the bottom and omitted the bread cubes, but put extra on top. We used canned corned beef instead of deli style and it did excellent in this recipe, and a cost saver also! I made this the night before and thought with all the sitting, and early morning cooking (5am) that the bottom cubed bread would have gotten really soggy. They loved this recipe at work, it really went fast. The next time I make this I would reduce the dressing to 1 cup (8 oz) and mix with the sour cream. Even straining the sauerkraut really well and wringing it, there was a bit too much liquid in the bottom, but everyone loved this casserole! Super on a cold winter's day at work! Thanks for the recipe!