This Reuben Casserole is one of those steady, reliable dinners I reach for on busy weeks when I want something warm and grounding without a lot of hands-on time. It has all the familiar flavors of a classic Reuben sandwich, but in a cozy baked dish that’s easy to prepare and perfect for low-energy days.
The mix of buttery bread, tangy sauerkraut, tender corned beef and melty Swiss cheese creates a comforting, savory casserole with a creamy sauce that brings everything together. It smells amazing as it bakes and feels like a simple treat after a long day.
It also reheats beautifully and works well for make-ahead cooking or freezing. Here’s how to make it.
Why You’ll Love It
- Straightforward steps and simple ingredients.
- Comforting flavor without much prep work.
- Freezer-friendly and great for busy weeks.
- Easy for beginners and reliable every time.
- Uses familiar Reuben ingredients in a cozy, oven-baked way.
Ingredients for This Reuben Casserole
For the casserole:
- Rye or pumpernickel bread, cut into small cubes, about 4 cups. Day-old bread works nicely.
- Butter, melted so it coats the bread easily.
- Sauerkraut, well drained so the casserole doesn’t become watery.
- Fresh parsley, chopped, plus a little extra for sprinkling at the end.
- Caraway seeds for that classic Reuben flavor.
- Shredded Swiss cheese or a Swiss blend, enough to create a good melty layer.
- Corned beef, diced into small pieces. Deli-sliced corned beef or pastrami both work well.
- Reuben sauce, homemade or store-bought.
For a simple homemade Reuben sauce:
- Mayonnaise for a creamy base.
- Ketchup for gentle sweetness.
- Prepared horseradish for a mild heat.
- A small splash of Worcestershire sauce.
- A touch of hot sauce, optional, for warmth.
- Smoked or sweet paprika.
- A finely grated shallot for extra flavor.
- Salt to taste.
How To Make This Reuben Casserole
Step 1: Warm The Oven
Warm the oven to 350 F so it’s ready when your layers are assembled.
Step 2: Coat The Bread
Coat the bread by tossing the bread cubes with the melted butter in a large bowl.
Spread half of them into the bottom of a casserole dish.
Bake this base layer for about 10 minutes until lightly crisped.
Step 3: Mix Sauerkraut
Mix the sauerkraut layer by combining the drained sauerkraut with parsley and caraway seeds in a separate bowl.
Step 4: Prepare The Sauce
Prepare the sauce by whisking all the sauce ingredients until smooth. Adjust the seasoning to your liking.
Step 5: Layer The Reuben Casserole
Layer the casserole. Once the bread base has baked, add a layer of the sauerkraut mixture, then a generous handful of cheese, a drizzle of sauce, and a layer of corned beef. Repeat these layers once more.
Step 6: Add The Cheese
Add the cheese and bread cubes.
Step 7: Bake Your Reuben Casserole
Scatter the remaining bread and a light handful of cheese on top.. Bake for about 30 to 35 minutes or until the top is golden and the cheese is fully melted.
Step 7: Serve
Serve warm with a spoonful of extra sauce and a sprinkle of parsley.
Tips, FAQs, Variations of This Reuben Casserole
Can I make this ahead?
Yes, you can assemble it earlier in the day, cover tightly, and refrigerate until baking.
Does it freeze well?
Absolutely. Freeze it before or after baking. Thaw in the fridge and warm gently in the oven.
What bread works best?
Rye, pumpernickel or a mix of both. Slightly stale bread holds its texture nicely.
Can I use different meat?
Yes, pastrami or cooked roast beef both work if corned beef isn’t available.
How long does it keep?
Usually 3 to 4 days in the fridge in an airtight container.
