Crock Pot Reuben Casserole With Corned Beef

Reuben casserole baked
A combination of namesake sandwich ingredients layered in a casserole Diana Rattray
Prep: 20 mins
Cook: 5 hrs
Total: 5 hrs 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
529 Calories
41g Fat
18g Carbs
23g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 529
% Daily Value*
Total Fat 41g 52%
Saturated Fat 14g 70%
Cholesterol 104mg 35%
Sodium 1408mg 61%
Total Carbohydrate 18g 6%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 23g
Vitamin C 17mg 84%
Calcium 333mg 26%
Iron 3mg 17%
Potassium 390mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Reuben casserole is a combination of the namesake sandwich ingredients, all layered and slow cooked to perfection. Use deli sliced corned beef, canned corned beef, or your own home-cooked corned beef in this crock pot casserole.

The classic Reuben sandwich contains layers of corned beef, sauerkraut, and Swiss cheese on rye bread. The sandwich traditionally includes Russian dressing, but Thousand Island dressing is another popular choice. The two dressings are similar, but Russian dressing is a bit spicier than the sweeter Thousand Island dressing. Use either one in this recipe.

Go ahead and get creative! For a Rachel-style casserole, make this dish with pastrami or turkey instead of the corned beef. Or use ham or smoked sausage in the recipe if that's what you have on hand. The cheese is another ingredient that can be modified. Feel free to use some shredded cheddar cheese, or use Muenster or Gruyere in the dish. If you enjoy the taste of caraway seeds, sprinkle a tablespoon or two over the sauerkraut mixture. The seeds complement the flavors of the sauerkraut and corned beef mixture nicely.


  • 1 (16-ounce) can sauerkraut

  • 1 (12-ounce) can corned beef, or deli or leftover corned beef

  • 2 cups Swiss cheese, shredded

  • 1/2 cup mayonnaise

  • 1/4 cup Thousand Island Dressing

  • 2 medium tomatoes

  • 2 tablespoons unsalted butter

  • 1/2 cup soft rye breadcrumbs, or pumpernickel

Steps to Make It

  1. Grease the bottom and sides of the slow cooker crockery insert.

  2. Partially drain the sauerkraut and spoon it into the slow cooker.

  3. Slice or dice the corned beef.

  4. Top the sauerkraut with the corned beef and then add the shredded Swiss cheese.

  5. In a bowl, combine the mayonnaise and Thousand Island dressing; blend well.

  6. Spread the dressing mixture over the cheese layer.

  7. Slice the tomatoes and arrange the slices over the dressing mixture.

  8. Cover and cook on low for 5 to 7 hours.

  9. Melt the butter in a large skillet over medium heat. Add the breadcrumbs and cook until they are golden brown, stirring constantly. Sprinkle the breadcrumbs over the casserole just before serving.


  • If using canned corned beef, put it in the refrigerator a few hours in advance or the day before to chill thoroughly. The corned beef will slice or dice much easier when it's chilled.

Recipe Variations

  • To make this an oven-baked casserole, layer the ingredients in a greased baking dish. Melt the butter and toss it with the breadcrumbs. Bake in a 350 F oven for about 30 minutes, or until the casserole is hot and bubbling and the breadcrumbs have browned.
  • Homemade Thousand Island Dressing: Combine 2 tablespoons of mayonnaise with 2 teaspoons of ketchup, 2 teaspoons of sweet pickle relish, a dash of garlic powder, and a pinch of salt. Mix well and use as a substitute for the Thousand Island dressing in this recipe.

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