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