This Reuben Casserole is a classic sandwich-turned-casserole situation and you don’t want to miss it! Butter-soaked pumpernickel bread, pulls of Swiss cheese, tender corned beef, briney sauerkraut, and lots of homemade reuben sauce sauciness. Let’s dive in!
Truly not sure if there is anything more fun than turning classic sandwiches into casseroles! Fine, in re-reading that sentence, it’s fair to question our fun-scale, but what we need you to understand here is that this strange, wonderful, cheesy, buttery, bready pan of nostalgic goodness is just an A+ very good time and we’re not sorry about it.
Hunks of butter-soaked pumpernickel bread that crisp in the oven, long pulls of Swiss cheese at every turn, tender corned beef tucked in and around with Thousand Island sauciness. Of course, there’s tangy briney sauerkraut throughout because all Reuben promises are kept here, in every scoopy bite.
Ingredients To Make The Tastiest Reuben Casserole
There is some truly captivating and intense debate around the origins of the Reuben sandwich. Like, did you know there was even such a thing as the “National Sandwich Idea Contest?!” Because there is, and the Reuben won it. (Obviously, because it is made of magic.) Omaha vs. NYC? Deli orders for actresses or grandpa recipes for card players? If you’re into fun and somewhat heated sandwich history discussions – and who isn’t – we recommend this Saveur article for a deep dive!
Just to note, nobody is heatedly discussing the origin of making this sandwich in casserole form. An arguably strange and wonderful thing to do! Do we…do we start a National Ideas for Turning Sandwiches Into Scoopy Casseroles contest? Could we make that a thing?!
Regardless, you need all the signatures:
- pumpernickel bread & butter
- Swiss cheese
- Thousand Island dressing
- corned beef
- some onion, caraway seeds, and fresh parsley
How To Make a Reuben Casserole
A Reuben in and of itself is a distinguished mess, they’re supposed to be. With the stacks of corned beef and the big pulls of cheese, and then you have to catch the sauerkraut spilling over the sides and hello, drips on drips on drips of that Thousand Island…what we’re saying is, a baking dish is a perfect solution here.
- Bread & butter. Toss bread cubes with melted butter in a bowl. Then, layer half of the bread/butter mixture on the bottom of the baking dish and bake to crisp up.
- Sauerkraut. Combine the sauerkraut, onion, parsley, and caraway seeds.
- Corned beef & Swiss After you’ve removed the dish from the oven, start layering in this very important order: sauerkraut, Swiss, 1000, corned beef, Swiss, sauerkraut, 1000, Swiss, and finally the remainder of bread cubes and bake!
- Thousand Island. Drizzle with a little more dressing (never enough) and parsley.
Now start scooping, pals! What a treat.
What To Serve Alongside This Casserole
Other than a side of high-fives because you made this weird, wonderful, delicious pan of yum, you might also consider this simple green salad. As long as your oven is on anyway, you could certainly just roast up some vegetables, maybe some crisp roasty broccoli or cauli? Oh oh! Are sweet potato fries on the menu? Doesn’t that sound fun?!
Or if you’re the childhood version of a certain head creator here at Pinch of Yum, you’d ask for it served with a tall glass of milk on your birthday. (Because that is a very normal kid birthday meal request 😂.)
Reuben Casserole: Frequently Asked Questions
Yes! Cubed up rye bread can also work here.
Yes, canned corned beef can work here!
Caraway seeds give the casserole a peppery and earthy flavor with a lil’ hint of fennel taste. Soooo good and essential for the casserole.
This Reuben Casserole is a classic sandwich-turned-casserole situation and you don’t want to miss it! Butter-soaked pumpernickel bread, pulls of Swiss cheese, tender corned beef, briney sauerkraut, and lots of Thousand Island sauciness. Let’s dive in!
- 10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups)
- 1/2 cup butter, melted
- 1 pound of sauerkraut, drained
- 1/2 cup fresh parsley, chopped (and a little more for topping)
- 2 teaspoons caraway seeds
- 3 cups Swiss cheese, shredded
- 1 cup reuben sauce
- 1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)
Reuben Sauce (VERY delicious):
- 1 cup mayo
- 1/4 cup ketchup
- 2 teaspoons horseradish
- 2 teaspoons Worcestershire
- 1 teaspoon sriracha
- 1/2 teaspoon paprika
- 1 small shallot, grated or minced
- salt to taste
- Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.
- Whisk ingredients for the reuben sauce; taste and adjust.
- In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.
- Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.
- Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.
- Drizzle with sauce, sprinkle with parsley, and serve!
This recipe will also work with store-bought Thousand Island dressing! That’s actually how my mom always made this growing up. I like to do it with the homemade reuben sauce (as written), but either can work!
If you’d like to do this in a 8×8 square baking dish, just halve all of the ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American
Keywords: reuben casserole, reuben sandwich, casserole recipe