Reuben Casserole With Crumb Topping

Reuben Casserole With Sauerkraut and Corned Beef
Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
351 Calories
27g Fat
11g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 351
% Daily Value*
Total Fat 27g 34%
Saturated Fat 11g 53%
Cholesterol 81mg 27%
Sodium 1151mg 50%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 16g
Vitamin C 9mg 43%
Calcium 238mg 18%
Iron 2mg 12%
Potassium 219mg 5%
*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 another great way to enjoy leftover corned beef, or buy a chunk at the local deli. Serve this tasty and hearty casserole with a fresh salad or sliced tomatoes.

The casserole is made with the ingredients you would find in a classic Reuben sandwich, right down to the rye bread and Thousand Island dressing.

You'll enjoy the Reuben sandwich flavors in this convenient, one dish meal.


  • Cooking spray

  • 8 to 12 ounces corned beef, diced (about 1 1/2 to 2 cups)

  • 16 ounces sauerkraut, preferably bagged

  • 2 tablespoons grated onion

  • 1 cup shredded Swiss cheese

  • 1 cup shredded mild cheddar cheese

  • 1/2 cup light Thousand Island dressing

  • 1/4 cup mayonnaise (light or regular)

  • 1/8 teaspoon freshly ground black pepper

For the Topping:

  • 3 slices rye bread

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350 F.

  2. Dice the corned beef and put it in a large bowl.

  3. Put the sauerkraut in a colander and rinse it thoroughly under cold running water. Squeeze out as much of the moisture as possible and transfer it to the bowl with the corned beef.

  4. Add the grated onion to the bowl along with the Swiss and cheddar cheeses, Thousand Island dressing, mayonnaise, and freshly ground black pepper. Stir the mixture with a spoon or your hands until well blended.

  5. Spoon the corned beef and sauerkraut mixture into the prepared baking dish and spread or pat it evenly.

  6. Tear the rye bread into small pieces and put it in a food processor. Pulse until the crumbs are fine.

  7. Put the crumbs in a bowl and toss with the melted butter until they are well coated. Sprinkle the crumbs over the casserole.

  8. Bake the Reuben casserole in the preheated oven for 45 minutes, until topping is browned and filling is bubbly.


  • If you use canned corned beef, refrigerate the can until the beef is thoroughly chilled. It will be firm enough to dice and use in the recipe.

You Might Also Like