Reuben Casserole has all the yumminess of a Reuben sandwich baked in one dish. It’s a hearty casserole with corned beef, sauerkraut, Swiss cheese, canned biscuits, and rye crackers.
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Reuben Sandwich Casserole
Do you enjoy a Reuben sandwich? Well, now you can capture those special sandwich flavors in this easy Reuben casserole! This Reuben casserole recipe is a classic sandwich-turned-casserole twist, and you don’t want to miss it! Get ready to dive in!
Everything that makes a Rueben sandwich special is in this casserole. The biscuits on top get all toasty, which is the perfect complement to the layers of tender corned beef, Swiss cheese, briny sauerkraut, and Thousand Island sauciness.
What Makes This Corned Beef Casserole So Good?
This Reuben casserole recipe is so easy and much less messy than traditional Reuben sandwiches. Let’s face it, a Reuben sandwich is a distinguished mess!
You get stacks of corned beef and big pulls of cheese, and then you have to catch the sauerkraut spilling over the sides, and hello, drips and drips of that Thousand Island… This is why a Reuben bake is such a perfect solution.
This easy Reuben casserole recipe is also the perfect way to use up leftover corned beef (or even leftover brisket). Maybe you have leftover corned beef from the corned beef and cabbage you served on St. Patrick’s day?
This Reuben sandwich casserole is sure to be a great hit with your family – they’ll love every bite! It’s very easy, and it doesn’t take long to cook, so you can still have a good, hot meal on those jam-packed days.
Corned Beef Casserole Ingredients
This is a casserole version of the famous deli sandwich – essentially, it’s like the sandwich, only layered and baked. Here’s what you need to make this Reuben casserole recipe.
- Thousand Island dressing
- Sliced corned beef
- Shredded Swiss cheese
- Canned biscuits
- Crisp rye crackers
- Caraway seeds
You can purchase corned beef deli meat from the deli section or make your own if you are really ambitious. Note that the meat should be cooked before using in this Reuben bake.
Sauerkraut is fermented cabbage that adds acidity and flavor. Make sure to drain your sauerkraut well and dab it with a paper towel to get it as dry as possible.
- This is a very rich corned beef casserole. If you want to cut down on calories, you can substitute low-calorie 1000 Island and low-fat cheese.
- Instead of Thousand Island, you could use Russian dressing or even a mustard dressing.
- The traditional bread in a Reuben sandwich is rye, so you could substitute buttered slices of rye bread for the biscuits or even try pumpernickel bread.
- Make this Reuben casserole with crescent rolls instead of the biscuits.
- Use pastrami instead of corned beef.
- If you don’t have leftover corned beef, this recipe works with canned corned beef.
- If you want it lighter, make a turkey Reuben casserole using turkey or turkey pastrami instead of corned beef.
- Caraway seeds give the casserole an earthy and peppery flavor with a little hint of fennel taste. However, if you don’t like them, substitute dried oregano – it’s very strong, so use half the amount of caraway seeds. Or use similar tasting substitutes for caraway seeds.
How to Make Reuben Casserole
If you have ever made Reuben sandwiches, you know that it can be time-consuming to make each one. So, think of this Reuben bake as creating a whole load of Reuben sandwiches in just a few simple, quick steps. You get all the same flavors served warm and it’s easy to slice up and serve!
- Spread out the sauerkraut on the bottom of an 8×12-inch casserole dish.
- Distribute the tomato slices over the sauerkraut.
- Dot or drizzle the dressing over the tomatoes.
- Cover with corned beef slices.
- Sprinkle cheese on top. Bake for 15 minutes, and then remove the dish from the oven.
- Separate and divide each biscuit into 3 pieces. Place the biscuit pieces on top of the casserole, overlapping slightly.
- Sprinkle crushed rye crackers and caraway seeds on top.
- Bake at 425°F until the biscuits are golden, about 12 to 17 minutes. Serve and enjoy!
Recipe Variations – Keto, Vegetarian, & Vegan
- If you want to make a low carb keto Reuben casserole, just leave out the biscuits.
- For a vegetarian version, try sliced beets instead of meat.
- For a vegan Reuben sandwich, use seitan or tempeh instead of corned beef.
What to Serve With Oven-Baked Reuben Casserole
This corned beef casserole is a dish that’s comforting, easy, festive, and fun. It’s not a refined dish for those fancy occasions, but it does make for a quick weeknight dinner or a weekend lunch. Serve with a nice beer, and you’re in business!
Why not make extra and put it in individual containers for your family’s lunches? For a complete meal, serve with a simple green salad. And, here are some other ideas for vegetable side dishes:
How to Store Reuben Casserole
Store any leftover corned beef Reuben casserole in the dish covered with aluminum foil or in an airtight container in the refrigerator, where it will last for 3 to 4 days.
This corned beef casserole with sauerkraut works great as a meal prep freeze meal. Just assemble it and freeze it.
This casserole reheats well. Just make sure to reheat in the oven, not the microwave, so the biscuits don’t get soggy.
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Check out more of my easy casserole recipes and the best comfort food recipes here on CopyKat!
Thanks to bckennyg for sharing this casserole recipe.
With a Reuben casserole, you can enjoy all of the flavors of a Reuben sandwich in one dish.
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- 16 ounces sauerkraut
- 2 medium tomatoes sliced
- 2 tablespoons Thousand Island dressing
- 8 ounces corned beef sliced
- 2 cups shredded Swiss cheese
- 1 can biscuits
- 2 crisp rye crackers crushed
- 1/2 teaspoon caraway seeds
Preheat the oven to 425°F.
Spread the sauerkraut in an even layer in the bottom of an 8×12-inch baking dish.
Distribute the tomato slices evenly over the sauerkraut.
Dot the dressing over the tomatoes, and cover with corned beef slices.
Sprinkle cheese on top.
Bake for 15 minutes, and then remove the dish from the oven.
Open the can of biscuits. Separate the dough into individual biscuits. Then divide each biscuit into 3 pieces.
Place the biscuit pieces on top of the casserole so that they overlap slightly.
Sprinkle the crushed crackers and caraway seeds on top.
Bake until the biscuits are golden, about 12 to 17 minutes.
Thanks to bckennyg for sharing this casserole recipe.
Calories: 530kcal | Carbohydrates: 44g | Protein: 20g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1803mg | Potassium: 465mg | Fiber: 3g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 22.8mg | Calcium: 348mg | Iron: 4.4mg