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Reuben casserole.
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5 from 2 votes

Reuben Casserole Recipe

This delicious Reuben Casserole recipe combines the flavors of a classic Reuben sandwich, but in a casserole form! Complete with a delicious homemade dressing, this savory dish is easy to make and great for St. Patrick's Day, or any time you need a delicious dinner.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 740kcal
Author: Briana

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!

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!  

Nutrition

Calories: 740kcal | Carbohydrates: 30g | Protein: 31g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 2398mg | Potassium: 524mg | Fiber: 5g | Sugar: 6g | Vitamin A: 840IU | Vitamin C: 33mg | Calcium: 481mg | Iron: 4mg