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Reuben Casserole

Tangy and cheesy and rich - it's the classic sandwich, reinvented in casserole form.
Prep Time 20 mins
Cook Time 25 mins
55 mins
Course Main Course
Cuisine Irish
Servings 12 servings


  • 8 slices rye bread
  • 1 cup Thousand Island dressing
  • 1 pound deli-style corned beef sliced
  • 16 oz. sauerkraut drained
  • 6 slices aged Swiss
  • 1 cup shredded Swiss & Gruyere cheese


  • Preheat oven to 350 degrees F. Grease a 9" x13” casserole dish and set aside.
  • Cut rye bread into cubes. Place on a baking sheet and toast in the oven; bake for 5 minutes, stir, and cook for an additional 3 minutes. Once you have removed the bread from the oven, increase temperature to 400 degrees F.
  • Layer ½ to ⅔ of your bread, meat, and sauerkraut before covering with half of your dressing. Top with 6 slices of aged Swiss. Layer the remaining ingredients and sprinkle with ½ cup of shredded cheese.
  • Cover casserole with tented aluminum foil and bake for 20 minutes. Remove foil, sprinkle with remaining ½ cup of cheese, and bake for 5 additional minutes before serving.
  • Serve hot.
Keyword beef, casserole, corned beef, St. Patrick's Day