Corned Beef and Sauerkraut Casserole

Corned Beef Reuben Casserole
Diana Rattray
  • 50 mins
  • Prep: 20 mins,
  • Cook: 30 mins
  • Yield: 6 servings
Ratings (11)

Who could have imagined the classic corned beef deli sandwich could be eaten any other way? 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 and 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. If you like caraway seeds, toss a tablespoon in along with the sauerkraut.

What You'll Need

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

How to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). Grease a 9x13x2-inch baking pan.
  2. Spread the corned beef over the bottom of the prepared baking dish and then dot with spoonfuls of the dressing. Spread the sauerkraut over top and then sprinkle with the Swiss cheese.
  3. In a bowl, toss the crumbled rye bread with the melted butter. Sprinkle the breadcrumbs over the sauerkraut layer.
  4. Bake in the preheated oven for about 30 minutes, or until hot and bubbly and the crumbs are lightly browned.

    Tips and Variations

    • If you don't have commercial Thousand Island dressing, here's how you can make a good 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 to make coarse crumbs. 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.
    • Instead of using shredded Swiss cheese, overlap thinly sliced Swiss cheese over the sauerkraut. Or replace the Swiss cheese with Gouda, Gruyere, Emmentaler, Jarlsberg, or fontina. Again, the final dish will have a different flavor.


    Nutritional Guidelines (per serving)
    Calories 562
    Total Fat 40 g
    Saturated Fat 22 g
    Unsaturated Fat 12 g
    Cholesterol 146 mg
    Sodium 752 mg
    Carbohydrates 11 g
    Dietary Fiber 3 g
    Protein 40 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)