Reuben Sandwich Casserole With Corned Beef and Sauerkraut

Reuben casserole recipe

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
562 Calories
40g Fat
11g Carbs
40g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 562
% Daily Value*
Total Fat 40g 51%
Saturated Fat 22g 111%
Cholesterol 146mg 49%
Sodium 752mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 9%
Protein 40g
Calcium 766mg 59%
*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.)

Who could have imagined that the classic corned beef deli sandwich could be eaten any other way than as a sandwich? But, the ingredients of this grilled sandwich actually lend themselves to a delicious casserole—the corned beef, sauerkraut, and cheese are layered with Thousand Island dressing, then topped with buttered rye bread crumbs. It's an excellent way to use leftover corned beef, especially for Reuben sandwich lovers. 

Use leftover corned beef, deli corned beef, or canned corned beef in the recipe. If you use canned corned beef, chill it in the can for a few hours so it will be firm enough to dice.


  • 1/2 to 1 pound corned beef (cooked, and diced or sliced)
  • 1/4 cup Thousand Island salad dressing
  • 1 (16-ounce) can sauerkraut (or bag of sauerkraut, drained and rinsed)
  • 8 ounces Swiss cheese (shredded)
  • 6 slices rye bread (crumbled or cut into cubes)
  • 1/4 cup butter (melted)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Reuben casserole
    The Spruce Eats / Diana Chistruga
  2. Heat the oven to 350 F (180 C/Gas 4). Grease a 9-by-13-inch baking pan.

    Casserole dish
    The Spruce Eats / Diana Chistruga
  3. Spread the corned beef over the bottom of the prepared baking dish and dot with spoonfuls of dressing.

    Reuben casserole
    The Spruce Eats / Diana Chistruga
  4. Spread the sauerkraut over the top and sprinkle with the Swiss cheese.

    Spread the sauerkraut
    The Spruce Eats / Diana Chistruga
  5. In a bowl, toss the crumbled rye bread with the melted butter.

    Rye bread
    The Spruce Eats / Diana Chistruga
  6. Sprinkle the breadcrumbs over the sauerkraut layer.

    The Spruce Eats / Diana Chistruga
  7. Bake in the preheated oven for about 30 minutes, or until hot and bubbly and the crumbs are lightly browned.

    The Spruce Eats / Diana Chistruga
  8. Serve and enjoy!

    Reuben casserole
    The Spruce Eats / Diana Chistruga


  • If you don't have commercial Thousand Island dressing, it's easy to make your own substitute. Combine 1/4 cup of mayonnaise with 1 tablespoon of ketchup and 1 tablespoon of sweet pickle relish. Stir in 1 teaspoon of grated or finely minced onion and a dash of garlic powder. Add salt to taste.
  • To quickly make the bread crumbs, pulse the rye bread slices in the food processor. You can also replace the rye bread with whole wheat, pumpernickel, or white bread, although be aware that signature rye taste will be missing from the casserole.

Recipe Variations

  • Instead of using shredded Swiss cheese, overlap thin slices over the sauerkraut. You can also replace the Swiss cheese with gouda, Gruyère, Emmentaler, Jarlsberg, or fontina. Again, the final dish will have a different flavor.
  •  If you like caraway seeds, toss a tablespoon in along with the sauerkraut.