Reuben Casserole

This Reuben Casserole is a classic staple every year for St. Patrick’s Day! It’s loaded with corned beef, rye bread, sauerkraut, swiss cheese and more for the perfect comfort dish!

Take the classic Reuben sandwich we all love and turn it into a casserole with this simple Irish dish to make in a pinch. The flavor combination is spot on when all combined together and even goes good with that green beer or Guinness you drink St. Patrick’s Day.

We are Irish so you can find us making lots of Irish dishes such as Irish Soda Bread, Reuben Roll Ups or even a Toasted Reuben Sandwich. One thing that was missing from our menu was a Reuben Casserole. It instantly became a hit with my husband and kids and it’s a great way to use up corned beef leftovers. Serve with a salad or steamed mixed veggies for an easy family dinner!

Recipe Tips & Variations

• For easier to cut pieces you can cut the corned beef and rye bread into pieces. 
• If you don’t have rye bread you can substitute for pumpernickel or marbled bread.
• Make sure to drain the sauerkraut well to avoid making the casserole soggy.
• If you’re not a fan or sauerkraut, substitute with shredded cabbage.
• Breadcrumbs are optional. You can skip the bread crumbs at the end and just have the swiss cheese on top.

Reuben Casserole Ingredients

1/2 lb. corned beef, sliced thin
8 pieces rye bread (crusts removed)
1 1/4 cup thousand island dressing
8 pieces swiss cheese, sliced
16 oz can sauerkraut, drained

How to Make Reuben Casserole

Preheat oven to 350 degrees F and spray a 9X13 pan with non stick cooking spray.

Cut the crusts off the rye bread and set the crusts aside.

Put slices of rye bread in a single layer in the bottom of the casserole pan. May need to cut some of the pieces to fit.

Place slices of corn beef on top of the rye bread. Then, spread the dressing on top of the corned beef and add sauerkraut on top of the dressing. Top casserole with slices of swiss cheese. 

This is optional: Place rye bread crusts in food processor and grind for a few seconds so there are some large and medium pieces. Sprinkle the bread crumbs on top of the casserole and bake 20-25 minutes.

Cut and serve immediately! 

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Reuben Casserole

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

This Reuben Casserole is a classic staple every year for St. Patrick's Day! It's loaded with corned beef, rye bread, sauerkraut, swiss cheese and more for the perfect comfort dish!

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Ingredients

• 1/2 lb. corned beef, sliced thin
• 8 pieces rye bread (crusts removed)
• 1 1/4 cup thousand island dressing
• 8 pieces swiss cheese, sliced
• 16 oz can sauerkraut, drained

Instructions

1. Preheat oven to 350 degrees F and spray a 9X13 pan with non stick cooking spray.
2. Cut the crusts off the rye bread and set the crusts aside. 
3. Put slices of rye bread in a single layer in the bottom of the casserole pan. May need to cut some of the pieces to fit.
4. Place slices of corn beef on top of the rye bread. Then, spread the dressing on top of the corned beef and add sauerkraut on top of the dressing. Top casserole with slices of swiss cheese. 
5. Place rye bread crusts in food processor and grind for a few seconds so there are some large and medium pieces. Sprinkle the bread crumbs on top of the casserole and bake 20-25 minutes.
6. Cut and serve immediately!