Reuben Casserole
This Reuben Casserole has all the comforting flavors of a classic Reuben sandwich in a warm, easy baked dish that’s perfect for busy weeks or low-energy days. It comes together with simple steps and bakes into a cozy, melty dinner the whole family can enjoy.
Ingredients
Instructions
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Warm the oven to 350 F. In a large bowl, mix the bread cubes with the melted butter until everything is lightly coated, then spread half of the cubes into the bottom of a casserole dish and bake for about 10 minutes so they crisp slightly.
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Stir the sauerkraut, parsley, and caraway seeds together in a bowl so the flavors are evenly mixed.
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Whisk the Reuben sauce ingredients in a small bowl until smooth and creamy.
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Once the bread base has toasted, layer on half of the sauerkraut mixture, a good handful of cheese, a drizzle of sauce, and half of the corned beef.
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Repeat the layers with the remaining sauerkraut, more cheese, more sauce, and the rest of the corned beef.
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Scatter the remaining bread cubes over the top along with the last bit of cheese, then bake for 30 to 35 minutes until everything is warmed through and the top is lightly golden.
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Let it rest for a few minutes, then serve with a spoonful of extra Reuben sauce and a sprinkle of fresh parsley.
Note
This casserole reheats well and makes an easy leftover lunch the next day.
You can assemble it earlier in the day, cover and chill, then bake when you’re ready for dinner.
For a lighter version, use half Swiss and half mozzarella or swap in turkey pastrami.
casserole
