A cozy casserole filled with corned beef, sauerkraut, and buttery cubes of rye are baked with Swiss cheese sauce until golden.
Reuben Sandwich Meets Casserole
This Reuben casserole recipe has the classic ingredients found in a Reuben sandwich with easy assembly. It’s a great way to repurpose homemade corned beef but is great with deli corned beef too. Prep ahead and refrigerate. Bake just before serving for an easy meal – and reheat leftovers for school and workday lunches!
Ingredients for Reuben Casserole
Corned Beef – This is the perfect way to enjoy leftover corned beef. If you don’t have leftovers, ask the deli to thickly slice corned beef for you. Bread – Rye bread gives this casserole its classic sandwich flavor. Use pumpernickel or another hearty bread. Add a dash or two of caraway seeds for that classic rye bread flavor. Sauerkraut – Sauerkraut adds a tangy flavor to this casserole. Be sure to drain the sauerkraut; otherwise, the casserole will become soggy. Cheese – Swiss cheese is our favorite in this recipe, but you can use provolone, Monterey Jack, or any tangy cheese that’s extra gooey when it melts!
How to Make a Reuben Casserole
Leftoverss
Store leftovers in the fridge for up to 4 days. Reheat in the microwave or air fryer.
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