Easy Reuben Casserole Recipe With Corned Beef and Sauerkraut

Reuben Casserole With Corned Beef, Sauerkraut, and Rye

A Reuben casserole turns the sandwich’s familiar combination of corned beef, sauerkraut, Swiss cheese, rye bread, and creamy dressing into a practical baked meal. The filling stays rich and tangy beneath a crisp, buttery rye topping, while the casserole format eliminates the need to assemble and grill individual sandwiches.

Two details determine whether the dish works: the sauerkraut must be drained thoroughly, and the rye topping should be added at the right time. Excess brine can make the filling watery, while bread buried too deeply in the casserole absorbs moisture and loses its texture. This recipe handles the ingredients in separate layers so each retains its proper character.

Reuben Casserole Recipe

Description: Chopped corned beef, well-drained sauerkraut, Swiss cheese, and a creamy Russian dressing-style sauce baked beneath crisp rye bread cubes.

Yield: 6 servings
Preparation time: 25 minutes
Cooking time: 35 minutes
Total time: 1 hour
Course: Main course
Cuisine: American
Equipment: 9-inch square baking dish, mixing bowls, colander, clean kitchen towel or paper towels

Ingredients

For the filling

• 1 tablespoon unsalted butter, for the baking dish
• 12 ounces (340 g) cooked corned beef, cut into bite-size pieces or thick shreds
• 2 cups sauerkraut, about 16 ounces (454 g) before draining
• 1 1/2 cups shredded Swiss cheese, divided, about 6 ounces (170 g)

For the sauce

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons sweet pickle relish, drained
• 1 teaspoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/4 teaspoon sweet paprika
• Freshly ground black pepper

For the rye topping

• 4 cups loosely packed rye bread cubes, cut about 3/4 inch (2 cm)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon caraway seeds, optional

Instructions

1. Drain the sauerkraut. Transfer it to a colander and press firmly with the back of a spoon. Place the sauerkraut in a clean kitchen towel or several layers of paper towel, gather the edges, and squeeze out as much liquid as possible. Loosen the compressed sauerkraut with a fork.

2. Prepare the oven and dish. Heat the oven to 375°F (190°C). Butter a 9-inch square baking dish.

3. Mix the sauce. Combine the mayonnaise, ketchup, relish, horseradish, Worcestershire sauce, onion powder, paprika, and several grinds of black pepper. Taste before adding salt. Corned beef, Swiss cheese, and sauerkraut already contain substantial sodium, so extra salt is usually unnecessary.

4. Assemble the filling. Spread the corned beef evenly in the baking dish. Scatter the drained sauerkraut over it. Spoon the sauce across the sauerkraut and spread it into a thin layer. Add 1 cup of the Swiss cheese.

5. Prepare the topping. Toss the rye bread cubes with the melted butter and caraway seeds, if using. Arrange them loosely over the cheese. Do not press them into the filling.

6. Bake. Bake uncovered for 25 minutes. Sprinkle the remaining 1/2 cup Swiss cheese over and between the bread cubes, then return the dish to the oven for 8 to 10 minutes. The filling should be bubbling at the edges and the bread should be browned and crisp.

7. Rest before serving. Let the casserole stand for 10 minutes. This brief rest allows the hot sauce and cheese to settle without softening the topping excessively.

The casserole is especially rich, so uncomplicated sides work well. A green salad with a sharp vinaigrette, roasted green beans, or sliced cucumbers provide contrast without introducing another heavy element.

Removing Enough Moisture From Sauerkraut

A colander alone rarely drains sauerkraut well enough for a baked casserole. The shreds retain brine between their layers, and that liquid escapes as the dish heats. The result may taste correct but develop a loose, watery layer beneath the filling.

After pressing the sauerkraut in a colander, squeeze it in a clean towel or paper towels. It should feel damp rather than dripping. A measured 2 cups will lose volume after squeezing, which is expected.

Rinsing is optional. It reduces acidity and washes away some salt, but it can also weaken the characteristic sauerkraut flavor. If the brand tastes unusually sharp or salty, rinse it briefly under cold water before squeezing it dry. Mild sauerkraut generally needs draining only.

Avoid cooking the sauerkraut in a skillet solely to remove moisture. Squeezing is faster and preserves more of its texture. Brief skillet cooking can still be useful if the sauerkraut is exceptionally wet, but it should cool before the casserole is assembled.

Keeping the Rye Bread Crisp

Rye bread gives the casserole its clearest connection to a Reuben sandwich. Its role is partly flavor and partly texture, so folding all of it into the wet filling defeats the purpose.

Slightly stale bread works particularly well because its drier surface absorbs butter without becoming pasty. Fresh rye can also be used. If it feels very soft, spread the cubes on a baking sheet and toast them at 350°F (175°C) for 7 to 10 minutes before assembling the dish.

Several small choices protect the crust:

• Cut the bread into cubes rather than fine crumbs. Cubes remain distinct as the filling releases steam.
• Coat the bread lightly with melted butter. Too much butter weighs it down and can leave the topping greasy.
• Keep the cubes above the sauce and most of the cheese.
• Bake the casserole uncovered.
• Add the final portion of Swiss cheese late so it melts around the bread without completely blanketing it.

If the filling is hot but the topping remains pale, place the casserole under the broiler briefly. Watch it continuously because buttered rye can darken quickly. Broiling cannot repair bread that has already absorbed too much liquid, which is why draining and layering matter more than last-minute browning.

Choosing Corned Beef and Swiss Cheese

This corned beef casserole accepts meat from a freshly cooked brisket, packaged slices, or leftovers from another meal. Each produces a somewhat different texture.

Thick pieces from a cooked brisket give the casserole more substance. Slice the meat against the grain, then cut it into short strips or bite-size pieces. Large, stringy shreds can make portions difficult to serve, especially if the brisket has not been trimmed.

Deli corned beef creates a softer filling and requires almost no preparation. Ask for slices thicker than sandwich-cut meat if possible, then chop them into pieces. Very thin slices tend to merge into a dense layer.

Remove large pockets of exterior fat from home-cooked corned beef before adding it. Some marbling is desirable, but thick pieces of fat can make the sauce oily. Because corned beef is already cured and seasoned, the casserole needs no separate spice packet.

Regular Swiss cheese provides the expected nutty flavor and melts reliably. Gruyère is a suitable substitute, although it has a deeper flavor and often costs more. A mixture of Swiss and Gruyère also works. Mild cheeses such as mozzarella melt well but leave the casserole without much of the flavor associated with a Reuben.

A Sauce That Holds the Filling Together

Reuben sandwiches are commonly served with Russian or Thousand Island dressing, and the names are sometimes used loosely. The two are related but not identical. Russian dressing is generally sharper and may include horseradish or chile sauce; Thousand Island is usually sweeter and contains pickle relish.

The sauce here borrows elements from both. Mayonnaise supplies body, ketchup adds sweetness and acidity, and horseradish offsets the richness of the meat and cheese. Draining the relish prevents extra liquid from entering the casserole.

Prepared bottled dressing can replace the homemade sauce. Use about 3/4 cup and choose a thick dressing rather than a thin, pourable one. Before using the full amount, consider its sweetness and salt level. A strongly sweet Thousand Island dressing may need a little prepared horseradish or black pepper to keep the dish from tasting flat.

More sauce does not necessarily improve the casserole. Corned beef and sauerkraut should remain identifiable rather than floating in dressing. A moderate amount binds the filling while allowing the melted cheese to contribute structure.

Preparing the Casserole Ahead

The full casserole should not sit overnight with the bread topping in place. Even when the sauerkraut is properly drained, moisture gradually migrates into the rye.

For preparation up to a day in advance, assemble the corned beef, sauerkraut, sauce, and first layer of cheese in the baking dish. Cover and refrigerate. Keep the cubed rye in a separate airtight container at room temperature, and refrigerate the reserved cheese.

Remove a glass or ceramic baking dish from the refrigerator while the oven heats. Sudden temperature changes can damage some bakeware, so follow the manufacturer’s instructions. Toss the bread with melted butter shortly before baking, add it to the chilled filling, and allow additional baking time as needed. The center should be hot and the edges actively bubbling.

The sauce may also be mixed ahead and refrigerated separately. Sauerkraut can be drained in advance, although it should remain covered in the refrigerator to prevent drying and odor transfer.

For a gathering, another convenient approach is to bake the casserole until the filling is hot but the bread is only lightly colored. Just before serving, return it to the oven to finish browning. This works better than baking it fully and holding it under foil, which traps steam against the topping.

Storing and Reheating Leftovers

Refrigerate leftovers within two hours of serving, using shallow covered containers or covering the baking dish once it has cooled sufficiently. Eat refrigerated leftovers within three to four days.

An oven or toaster oven preserves the rye topping better than a microwave. Place an individual portion in a small baking dish and heat at 350°F (175°C) until hot throughout. If the top begins to brown too much, cover it loosely with foil for part of the reheating time.

The microwave is faster but softens the bread. For a better result, microwave the portion until nearly hot, then place it under a broiler or in a toaster oven for a few minutes. Use only cookware suitable for each appliance.

Reheat leftovers to 165°F (74°C), the USDA-recommended internal temperature for reheated leftovers. Heat only the amount being served, since repeated cooling and reheating further softens the bread and reduces the quality of the cheese sauce.

Freezing is possible but not ideal. Sauerkraut and sauce generally tolerate freezing, while the rye topping loses much of its crispness after thawing. If the casserole is intended for freezing, freeze the assembled filling without the bread. Thaw it in the refrigerator, add freshly buttered rye cubes, and bake as directed.

Practical Substitutions and Variations

The defining combination should remain recognizable, but a few substitutions make the dish easier to adapt.

• Rye bread: Seeded or unseeded rye both work. Marble rye adds visual contrast. Pumpernickel produces a darker, slightly sweeter topping.
• Corned beef: Pastrami can replace it, though the peppered, smoked flavor changes the character of the dish.
• Sauerkraut: Refrigerated or shelf-stable sauerkraut works. Regardless of type, drain it thoroughly.
• Dressing: Thick Russian or Thousand Island dressing can replace the homemade sauce.
• Cheese: Gruyère, Emmental, or a mixture with Swiss melts well and suits the other ingredients.

Caraway seeds are optional because many rye loaves already contain them. Taste the bread first. Adding more caraway to a strongly seeded loaf can dominate the filling.

This recipe can also be baked in a shallow 2-quart dish. A broader dish exposes more bread to the oven’s heat, producing additional crisp edges. A deep, narrow dish keeps the filling softer but gives steam fewer escape routes.

The Finished Casserole

A well-made Reuben casserole should have a moist, cohesive filling rather than a pool of sauce. The sauerkraut supplies acidity without releasing visible brine, the corned beef remains in distinct pieces, and the Swiss cheese melts through the upper layer. Most of the rye cubes should stay crisp on top, with their undersides absorbing just enough flavor from the filling.

Those results depend less on elaborate preparation than on moisture control. Squeeze the sauerkraut dry, use a restrained amount of thick sauce, keep the bread above the filling, and bake uncovered. With those points handled, leftover corned beef becomes a substantial casserole that retains the flavor and textural contrast of the sandwich that inspired it.