Description

This Reuben Casserole is a comforting, layered dish combining classic Reuben sandwich flavors into a cheesy, baked casserole. Featuring rye bread soaked in butter, tender corned beef mixed with horseradish, tangy sauerkraut, melted Swiss cheese, and a zesty homemade Reuben sauce similar to Thousand Island dressing, this casserole is baked until bubbling and golden. Perfect for a crowd-pleasing meal or family dinner with a deliciously crispy top.

Ingredients

Reuben Sauce / Thousand Island Dressing

1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
2 tablespoons minced onion
1 tablespoon lemon juice
1/2 teaspoon sweet paprika
Salt, to taste

Casserole

Cooking spray, for greasing
1/2 cup melted butter (1 stick, salted or unsalted)
8 slices unseeded rye bread, cubed
1 pound deli corned beef, cut into bite-sized pieces
2 tablespoons prepared horseradish
2 cups sauerkraut, well drained
2 cups shredded Swiss cheese
Chopped fresh parsley, for garnish (optional)

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Instructions

Prepare Reuben Sauce: In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, minced onion, lemon juice, sweet paprika, and salt. Mix well and set aside to develop flavors.
Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 13 x 9-inch baking dish with cooking spray to prevent sticking.
Toss Bread with Butter: Place rye bread cubes in a bowl and pour melted butter over them. Toss until all bread pieces are coated evenly with butter.
Mix Corned Beef and Horseradish: In a separate bowl, combine the bite-sized corned beef with prepared horseradish. Stir thoroughly to evenly distribute the horseradish flavor throughout the meat.
First Layer and Initial Bake: Place half of the corned beef mixture evenly in the bottom of the prepared baking dish. Bake uncovered for 10 minutes to start warming the beef and develop some cohesion.
Layer the Casserole: Remove the baking dish from the oven. Layer ingredients in this order: half of the sauerkraut, half of the Swiss cheese, one-third of the Reuben sauce, all remaining corned beef, the remaining sauerkraut, another one-third of the sauce, the rest of the Swiss cheese, and finally the buttered rye bread cubes on top.
Bake Covered: Cover the baking dish tightly with aluminum foil. Bake for 30 to 35 minutes or until the casserole is hot, bubbling, and reaches an internal temperature of 165°F (74°C) in the center.
Crisp the Top: Remove the foil and bake for an additional 10 to 12 minutes to allow the top bread layer to crisp up pleasantly.
Garnish and Serve: Optionally sprinkle chopped fresh parsley over the casserole before serving. Drizzle the remaining Reuben sauce over individual portions for added flavor.

Notes

Ensure sauerkraut is well drained to avoid a soggy casserole.
Using unseeded rye bread is traditional and adds authentic flavor, but seeded rye can work if preferred.
Check internal temperature with a food thermometer to ensure safe serving temperature.
Fresh parsley garnish adds color and freshness but can be omitted.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore crispiness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American