If you're craving the flavor of a Reuben sandwich, try our Easy Reuben Casserole Recipe! This recipe hit all the marks, but is easier to make in casserole form! It's a great way to use up some leftover corned beef. Make this super easy, complete meal that is perfect for St. Patrick's Day, or an easy weeknight dinner that the whole family will love.
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Disclosure: This recipe was originally published on March 15, 2019, but was republished on March 16, 2024, with new photos, improved instructions, and a new recipe. We hope you enjoy the new look!
Grab some tangy sauerkraut, rye bread, swiss cheese, homemade Big Mac dressing (which is essentially Thousand Island dressing), and a buttery mustard sauce, and layer them up with hearty chunks of corned beef for a quick and easy dinner that is incredibly satisfying!
If you're looking for more easy recipes to try for St. Patrick's Day, try our corned beef hash and eggs, this Instant Pot corned beef, this Dutch oven corned beef and cabbage, or this slow cooker Irish stew!
In the mood for more casserole recipes? You'll love this jalapeno popper chicken skillet and this Big Mac casserole!
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❤️Why we love this recipe
- Quick and easy. There is very little prep work involved in making this recipe, and it comes together in the oven in under and hour, so you can relax or work on other things while it cooks to perfection! It's very easy and approachable for beginner cooks! Our step-by-step photos and instructions will make this incredibly easy to master!
- Made with simple ingredients. You only need 8 simple ingredients to make this recipe! If you don't have everything you need at home, it can all be found at any grocery store, especially in the month of March!
- Classic flavors. All of the flavors of a Reuben sandwich get wrapped up in a casserole, what's not to love?!
- Large batch. Serve and reheat throughout the week for meal prep, or serve it to friends and family for a super easy St. Patrick's Day celebration! It's very simple to feed a lot of people with this dish!
🍀Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Corned beef. We like to use our leftover corned beef from our Instant Pot corned beef or our Dutch oven Corned beef recipes. You can also grab some corned beef at the deli counter. We just like to have big hearty chunks, but thin slices will also work well.
- Rye bread. We used marbled rye, but light rye bread and pumpernickel bread also work great. We like ours to be a little bit stale because it soaks up the butter well.
- Butter. We used Kerrygold salted butter and it adds such a rich flavor when tossed with the rye bread. Any butter will work here!
- Dijon mustard. Optional, but truly delicious when mixed with the salted Irish butter!
- Sauerkraut. Just make sure to drain it of any excess liquid.
- Big Mac dressing. This is very similar to Russian dressing or Thousand Island, and it compliments this recipe perfectly. We also use it on our Big Mac salad and our Big Mac casserole. We like to make it a day or so in advance and store it in the fridge. This just helps the flavors of the dressing meld together nicely.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Swap bread. Like we mentioned, anything from marbled rye, to pumpernickel, or light rye bread works really well here!
- No mustard. If you don't have Dijon, don't worry, you can leave it out!
- Swap the fresh corned beef. You can use canned if you'd like.
✨ Variations
- Garlicky. Love garlic? Consider adding a little fresh garlic or garlic powder to the butter mixture.
- Herbed. Fresh dill would accompany this dish really well!
- More umami flavor. Try mixing in some Worcestershire sauce to the butter mixture to make this dish even more delicious!
- Add caraway seeds. If you love the flavor of caraway in rye bread, feel free to sprinkle about a teaspoon caraway seeds on top of the casserole before baking, or mix it with the butter sauce!
- Low carb. Looking for a keto reuben casserole? That's easy! Just omit the slices of rye bread!
- Gluten free. To make this recipe gluten-free, simply swap the regular rye bread for a gluten-free version.
- Dairy free. Use a vegan version of Swiss Cheese, and vegan butter to make this recipe dairy free.
🔪Prep work
- Make the Big Mac dressing up to 5 days in advance and store it in the fridge in an airtight container.
- Preheat the oven to 375°F.
- Make the corned beef according to your favorite recipe. Cut the corned beef into bite-sized chunks (about 1 to 2-inch cubes).
- Drain the sauerkraut of excess liquid.
- Cut the Swiss cheese into small chunks.
- Mince the parsley. (If using)
- Measure out the remaining ingredients.
📋Instructions
In a small bowl, melt the butter. Add the Dijon mustard and parsley, (Image 1) and mix to combine. (Image 2)
Place the rye bread cubes in a large bowl. Drizzle the butter mixture over top and toss until well combined. (Image 3)
Place about half of the bread pieces on the bottom of a casserole dish in an even layer. (Image 4)
Place it in the oven and bake for 15-20 minutes to get the bread to crisp up. (Image 5)
⭑Pro tip: You may need to do this in batches if your bowl isn't large enough. You want to make sure all of the bread pieces are coated!
Place a layer of Swiss cheese, corned beef, and sauerkraut over top of the cooked bread. Add some of the dressing and set the rest aside for serving. (Image 6)
Continue layering on sauerkraut, Swiss cheese, and corned beef. (Image 7)
Add the rest of the bread pieces on top. (Image 8)
Add on a final layer of cheese and sauerkraut. (Image 9)
Add the rest of the corned beef. (Image 10)
Bake for 25-30 minutes until the cheese is nice and melty. (Image 11)
Drizzle with more dressing, and garnish with parsley and black pepper if desired. (Image 12)
Serve with a green salad, french fries, or crispy potatoes, like these air fryer fingerling potatoes, and enjoy!
✨Tips & tricks
- Choose high quality ingredients. Opt for high-quality corned beef, Swiss cheese, and sauerkraut for the best flavor and texture.
- Use stale bread. If possible, stale bread works really great, because it soaks up the butter and excess moisture!
- Drain the sauerkraut. That way, you don't end up with excess moisture and a soggy casserole!
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven or gently in the microwave or air fryer. Please note, the microwave method will make the bread a bit soggy.
Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 3 days before baking it. Simply cover it tightly with plastic wrap or aluminum foil. When you're ready to enjoy, just pop it in the oven and bake as usual.
Yes, you can freeze leftovers for the future. It will keep in the freezer for up to 3 months. Simply allow the casserole to cool completely, then portion it into individual servings and store them in airtight containers or freezer bags. To reheat, warm in the oven until heated through. Please note: We do recommend leaving off the dressing on top if you plan to freeze it.
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📖 Recipe
Reuben Casserole Recipe
Equipment
- 9x13 casserole dish
Ingredients
- 16 ounces marbled rye bread or pumpernickel rye cubed
- 1 stick butter (salted or unsalted)
- 1 tablespoon Dijon mustard
- fresh parsley minced
- 2 pounds cooked corned beef cubed
- 16 ounces sauerkraut drained
- 16 ounces Swiss cheese cubed
- 12 servings Big Mac dressing (about 12 servings, divided) can sub for Russian or Thousand Island dressing
- Black pepper & parsley for serving
Instructions
- Preheat the oven to 375°F. Add the 8 tablespoons of melted butter to a small bowl, with 1 tablespoon of Dijon mustard and parsley. Mix to combine.
- Place the rye bread cubes in a large bowl. Drizzle the butter mixture over top and toss until well combined. (Work in batches if necessary to ensure each bread piece is coated). Place about half of the bread pieces on the bottom of a casserole dish in an even layer. Transfer to the oven to bake for 15-20 minutes to get the bread to crisp up.
- Place a layer of Swiss cheese, corned beef, and sauerkraut over top of the cooked bread. Add some of the dressing and set the rest aside for serving.
- Continue layering on sauerkraut, Swiss cheese, and corned beef, then add the final layer of bread.
- Add on a final layer of cheese, sauerkraut, and corned beef. Bake for 25-30 minutes until the cheese is nice and melty.
- Serve with more dressing, fresh parsley, and black pepper. Enjoy!
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Notes
- Choose high quality ingredients. Opt for high-quality corned beef, Swiss cheese, and sauerkraut for the best flavor and texture.
- Use stale bread. If possible, stale bread works really great, because it soaks up the butter and excess moisture!
- Drain the sauerkraut. That way, you don't end up with excess moisture and a soggy casserole!
Lea says
This was such a delicious recipe! It’s definitely going in the rotation!
Briana says
Lea, we're so happy we made it to your dinner table. Thank you for giving this a try and we're so happy to hear that you love it!!