Craving a sandwich but stuck with boring leftovers? My Reuben Casserole is about to change your dinner game. It’s cheesy, tangy, and so packed with flavor you’ll wish you’d made it sooner.
One chilly night, I was desperate for comfort food—something my grandma used to make. So I turned her Reuben sandwich into this crowd-pleasing bake. Now it’s my family’s favorite twist on a classic. Not just any Reuben Casserole.
This oven recipe comes together in about 25 minutes, perfect for those nights you need something fast and yummy.
That night, I was wiped out. The wind was howling outside, and my fridge was a mess of odds and ends. But I spotted some corned beef and rye bread begging for action. So I started layering, dreaming of grandma’s deli sandwiches. Then the smell hit—oh man, it was like a warm hug from her kitchen. My hubby barged in, drooling, and my kiddos cheered. That’s when I knew this was a keeper. You’ll feel that love too.
Why You’ll Love This Recipe
So this Reuben Casserole love you fast. Here’s why it’s a total win:
- Flavor bomb: Corned beef and Swiss melt together. Love that combo.
- Tangy twist: Sauerkraut and dressing kick it up.
- Easy peasy: Layers come together quick. No stress.
- Crunchy bits: Bread cubes add that perfect bite.
- Crowd pleaser: Everyone digs in. No leftovers here.
Best Reuben Casserole Recipe You Need
Now what makes this Reuben Casserole the best? It’s my spin on grandma’s Reuben sandwich, but easier and way more fun. That night, I was tired of plain old sandwiches—too much work for too little payoff. So I grabbed her flavors and turned them into a Reuben Bake. This version’s cheesy, gooey, and beats the deli every time. You’ll see why it’s my Best Casseroles pick.
I’ve tried other dinner fixes. Frozen meals? Bleh. Sandwiches? Too fiddly. But this casserole? It’s gold. My sister nabbed the recipe after one bite. You’ll want it on repeat too.
Ingredients For Reuben Casserole
Here’s what you need for this Reuben Casserole. Simple stuff. Let’s dig in.
Thousand Island Dressing
- ½ cup mayonnaise: Creamy base. Keeps it rich.
- 2 tablespoons ketchup: Sweet and tangy. Don’t skip.
- 1 tablespoon sweet pickle relish: Little zesty pops.
- 1 tablespoon grated onion: Subtle kick. Grate it fine.
- ⅛ teaspoon smoked paprika: Smoky hint. Ties it together.
Reuben Casserole
- 6 slices rye or pumpernickel bread, cubed: Crunchy foundation. Rye’s my fave.
- 1 lb thinly sliced corned beef, cut into bite-sized pieces: The star. Juicy and bold.
- 16 ounces sauerkraut, well drained: Tangy punch. Drain it good.
- 2 cups shredded Swiss cheese: Melty glory. Swiss is key.
Got these? You’re set for Reuben Bake Recipe. Hungry yet?
How to Make Reuben Casserole (Step-by-Step)
So let’s whip up this Reuben Casserole. It’s a snap. Here’s how we roll.
Step 1: Mix the Dressing
First, grab a small bowl. Toss in ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon relish, 1 tablespoon grated onion, and ⅛ teaspoon smoked paprika. Stir it up good. I skimped on mixing once, and it was patchy. Now it’s smooth and tangy. Taste it—you’ll love that zing. Ready for the next part?
This dressing’s the heart. It’s what makes it Reuben Sandwich magic.
Pro Tip: Grate the onion fresh. Then it blends right in.
Step 2: Prep the Dish
Next, grab a 9×13-inch casserole dish. Spray it with nonstick spray. I forgot this once, and it stuck like glue. So don’t skip it. Now it’s ready for action. Let’s layer up.
This step’s quick. But it saves you a big mess later.
Pro Tip: Spray the corners too. Then nothing clings.
Step 3: Layer the Bread
Then, cube 6 slices rye bread. Spread them even in the dish. I tossed them in sloppy once, and it baked uneven. So take a sec to spread them out. Now you’ve got a crunchy base. Time for the good stuff?
Bread’s the backbone. It soaks up all the yum.
Pro Tip: Cube them small. Then every bite’s got crunch.
Step 4: Add the Beef
Now, layer 1 lb corned beef over the bread. Chop it into bite-sized bits first. I left it whole once, and it was tough to scoop. So cut it up nice. This meaty layer’s where it gets serious. Smells good already, huh?
Corned beef’s the soul. You’ll taste that Corned Beef Recipes love.
Pro Tip: Spread it even. Then no spot’s skimpy.
Step 5: Spread the Dressing
Next, spoon that dressing over the beef. Use it all. I held back once, and it was dry. So slather it on thick. Then it’s creamy and tangy everywhere. Ready for more layers?
Dressing ties it up. Makes it Easy Reuben Sandwich perfect.
Pro Tip: Use a spatula. Then it spreads smooth.
Step 6: Top with Sauerkraut
Then, grab 16 ounces sauerkraut. Drain it well—I mean really well. I skipped draining once, and it turned soggy. Spread it over the dressing. Now that tangy kick’s in place. Almost there!
Sauerkraut’s the zinger. Keeps it Classic Sandwich real.
Pro Tip: Squeeze it dry. Then no extra liquid.
Step 7: Finish with Cheese
Now, sprinkle 2 cups Swiss cheese on top. Cover it all. I skimped once, and it wasn’t melty enough. So pile it high. Then it’s gooey and golden. Time to bake?
Cheese seals the deal. Makes it Reuben Recipes Corned Beef heaven.
Pro Tip: Shred it fresh. Then it melts better.
Step 8: Bake It
Next, pop it in the oven at 350°F. Bake uncovered for 25 minutes. I peeked too soon once, and it wasn’t set. So let it go the full time. Now it’s bubbly and perfect. Can you wait?
Baking’s the magic. Turns it into Reuben Bake bliss.
Pro Tip: Check the edges. If they’re golden, it’s done.
Step 9: Cool and Serve
Then, pull it out. Cover it and let it sit for a couple minutes. I cut it hot once, and it fell apart. So give it a breather. Now slice it up. That first bite? Oh man, it’s everything. Ready to dig in?
Resting’s key. Makes it hold together nice.
Pro Tip: Use a sharp knife. Then cuts are clean.
Tips for Success
Want this Reuben Casserole to shine? Here’s what I know:
- Drain sauerkraut good. Wet messes it up.
- Layer even. Patchy spots suck.
- Use all the dressing. Skimping dries it out.
- Bake the full 25 minutes. Underdone flops.
- Let it sit. Cutting early ruins it.
I’ve learned the hard way. These keep it spot on.
What to Serve With Reuben Casserole
This Reuben Casserole With Crescent Rolls vibe pairs up great:
- Pickle Spears: Crunchy and tart. Love that snap.
- Coleslaw: Cool and creamy. Balances it out.
- Fries: Crispy and simple. Kiddo fave.
- Soup: Tomato or broth. Warms it up.
- Salad: Light greens. Cuts the richness.
What’s your pick? It loves company.
Nutrition Information & Calories
Here’s the scoop on this Reuben Bake Recipe (per serving, about 6):
- Calories: Around 450-500. Depends on your slice.
- Fat: About 35g. Cheese and mayo add up.
- Carbs: Around 20g. Bread kicks in.
- Protein: About 25g. Beef and cheese deliver.
- Sugar: Around 5g. Dressing’s sweet touch.
A hearty Beef Casserole Recipes treat. Want tweaks? Read on.
Variations & Substitutes
Mix up this Keto Reuben Casserole like this:
- Low carb: Swap bread for cauliflower. Low Carb Casserole.
- Spicy twist: Add ¼ teaspoon cayenne to dressing. Kicks it up.
- Lighter: Use ¼ cup mayo. Still tasty.
- Meat swap: Try pastrami. Corned Beef Recipes vibe.
- Cheese change: Go for provolone. Melty switch.
Ever tried a spicy Reuben Bake Lasagna? It’s fun.
Serving & Storage Tips
Leftovers
Extra Reuben Casserole? Store it in an airtight container in the fridge. Good for 3-4 days. My crew rarely leaves any. But it keeps fine if you stash it.
Reheating Tips
Heat the oven to 325°F for 15 minutes. Keeps it melty. Or microwave it for 1-2 minutes. Add a splash of water. Revives that Crescent Roll Reuben Bake feel.
What Others Are Saying
This Reuben Casserole gets folks raving:
- Lila: “Dinner saver. Gone in minutes!”
- Jake: “Ate too much. No regrets!”
- Tina: “Better than deli. Wow!”
- Sam: “Cheese pulls for days. Obsessed!”
What’ll you say after your bite?
Reuben Casserole FAQs
Can I Use Store-Bought Dressing?
Yeah, you can. Grab ¾ cup Thousand Island. It’s quick and works for Reuben Bake With Rye Bread. Homemade’s got more punch, but store-bought’s fine. I’ve done it when lazy.
What If I Don’t Have Swiss Cheese?
No sweat. Try provolone or mozzarella. Use 2 cups for Healthy Reuben. Swiss is classic, but others melt great too. I’ve swapped it. Still yummy.
Can I Make It Ahead?
Totally. Layer it up, cover, and fridge it for 24 hours. Bake as usual for Gameday Casseroles. Saves time. I do it for parties.
Why’s Mine Soggy?
Oh, I’ve been there. Didn’t drain the sauerkraut enough. Squeeze it dry next time for Crisp Recipe. Wet kraut’s the culprit. Fixed mine that way.
In Conclusion
This Reuben Casserole is my comfort food champ. It’s melty, tangy, and full of stuff I can’t resist. Sometimes it’s a bit messy. I’ve oversoaked it once. But that’s why I love it. A Reuben Bake that’s simple and so darn good. Perfect for any night you need a pick-me-up. Make it. Snap a pic. Tell me all about it.
Drop a comment, pin it on Pinterest, or share it with your pals! I’m pumped to hear your take. Don’t hold back!
