Baked Reuben Casserole

Reuben casserole topped with rye bread croutons in a casserole dish.

5 from 1 vote

Say hello to this hearty and cheesy rueben casserole recipe! Sauerkraut, Swiss cheese, corned beef and thousand island dressing all play a part in the layers of this tasty casserole!

Prep Time15

Cook Time30

Total Time45

Course: Main Dish Recipes

Cuisine: American

Keyword: reuben casserole

Servings: servings

Calories: 525kcal

Author: Deanne Frieders

Ingredients

1 pound sauerkraut well drained
¼ cup yellow onion chopped
1 teaspoon caraway seed
8 ounces shredded Swiss cheese
⅔ cup thousand island dressing
12 ounces cooked corned beef diced
6 ounces rye bread cut into ½ inch cubes
¼ cup unsalted butter melted

Instructions

Preheat your oven to 375°F.
Grease an 8-inch casserole dish. Set aside.
1 pound sauerkraut, ¼ cup yellow onion, 1 teaspoon caraway seed
In a large bowl, combine drained sauerkraut, onion and caraway seed.
Add half the sauerkraut mixture to the casserole dish and evenly spread.
Top with half the shredded cheese, ⅓ cup thousand island dressing and half the corned beef. Spread evenly.
Spread the remaining sauerkraut mixture over the top.
Layer the remaining cheese, ⅓ cup thousand island dressing and remaining corned beef.
In a large bowl, toss the rye bread cubes with melted butter. Sprinkle the buttered bread cubes over the casserole.
Bake for 30-35 until bread cubes are toasted and casserole is heated through.
Let sit for 5-10 minutes before serving.
6 ounces rye bread, ¼ cup unsalted butter

Notes

Substitutions

Sauerkraut can be canned, jarred or in a bag.
Celery seed can be used in place of caraway seed or can be omitted
French dressing can be used in place of thousand island dressing *though I really prefer the thousand island.
This is a great way to use leftover corned beef. You can also get corned beef from the deli.

Nutrition