Get ready to indulge in a comforting culinary delight! The Reuben casserole is a beloved twist on the classic sandwich, and we’ve got 20 mouthwatering variations to satisfy your cravings. From classic sauerkraut and Swiss combinations to creative takes with pastrami, jalapeños, and even beer-braised sauerkraut, there’s something for everyone in this roundup of Reuben casserole recipes.
Whether you’re a comfort food aficionado or just looking for a new twist on an old favorite, these casseroles are sure to become a staple in your kitchen. With options ranging from easy weeknight meals to show-stopping party dishes, there’s never been a better time to get creative with this beloved dish. So grab your apron and let’s dive into the world of Reuben casserole recipes!
Classic Reuben Casserole with Sauerkraut and Swiss
Classic Reuben Casserole with Sauerkraut and Swiss
A twist on the classic sandwich, this casserole combines tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing in a satisfying one-dish meal.
Ingredients:
– 1 (8 oz) can of corned beef, drained and flaked
– 1 cup sauerkraut, drained and chopped
– 1 cup shredded Swiss cheese
– 1/2 cup Thousand Island dressing
– 1 tablespoon butter
– 6 slices of rye bread, cubed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Mix well.
3. Grease a 9×13-inch baking dish with butter.
4. Add the bread cubes to the casserole mixture and stir until evenly coated.
5. Pour the mixture into the prepared baking dish and smooth out the top.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Easy Corned Beef Reuben Casserole
A twist on the classic Reuben sandwich, this casserole combines tender corned beef with sauerkraut, Swiss cheese, and rye bread for a hearty and satisfying meal.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 4 slices rye bread, cubed
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced corned beef and cook until browned, about 3-4 minutes.
3. In a separate bowl, combine the sauerkraut and Swiss cheese.
4. In a 9×13-inch baking dish, arrange half of the cubed rye bread in the bottom. Top with the cooked corned beef, followed by the sauerkraut mixture.
5. Repeat the layers, starting with the remaining rye bread, then the corned beef, and finally the sauerkraut mixture.
6. Dot the top with the remaining 1 tablespoon of butter and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the casserole is golden brown and the cheese is melted.
Cooking Time: 25-30 minutes
Reuben Casserole with Rye Bread Crust
A twist on the classic Reuben sandwich, this casserole combines tender corned beef, sauerkraut, and melted Swiss cheese under a crispy rye bread crust.
Ingredients:
– 1 cup cooked corned beef
– 1/2 cup sauerkraut, drained
– 1/2 cup shredded Swiss cheese
– 1/4 cup unsalted butter, softened
– 2 cups rye bread crumbs
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine corned beef, sauerkraut, and Swiss cheese.
3. Mix well to combine.
4. In a separate bowl, mix together rye bread crumbs and softened butter until crumbly.
5. Press the bread mixture into the bottom of a 9×13-inch baking dish.
6. Add the corned beef mixture on top of the crust.
7. Bake for 25-30 minutes or until the crust is golden brown and the casserole is heated through.
Cooking Time: 25-30 minutes
Slow Cooker Reuben Casserole
A twist on the classic Reuben sandwich, this slow cooker casserole combines sauerkraut, corned beef, and Swiss cheese for a deliciously easy meal.
Ingredients:
– 1 lb corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1 can condensed cream of mushroom soup
– 1/2 cup milk
– 1 tsp caraway seeds
– 8 slices Swiss cheese, shredded
– 1 loaf rye bread, cubed
Instructions:
1. In the slow cooker, combine sliced corned beef, sauerkraut, cream of mushroom soup, and milk.
2. Stir in caraway seeds and shredded Swiss cheese.
3. Add cubed rye bread on top of the casserole mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Reuben Casserole with Thousand Island Drizzle
A twist on the classic Reuben sandwich, this casserole combines the flavors of corned beef, sauerkraut, and Swiss cheese in a comforting, easy-to-make dish.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 medium onion, chopped
– 1 cup sauerkraut, drained
– 1 cup shredded Swiss cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook the corned beef over medium-high heat until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes.
3. In a greased 9×13-inch baking dish, arrange half of the cooked corned beef mixture in the bottom.
4. Top with sauerkraut, Swiss cheese, and remaining corned beef mixture.
5. Mix milk and butter; pour over the casserole.
6. Sprinkle caraway seeds on top.
7. Bake for 25-30 minutes or until hot and bubbly.
Thousand Island Drizzle:
– 1/2 cup Thousand Island dressing
– 1 tablespoon chopped fresh parsley
Mix together and drizzle over the casserole before serving.
Cheesy Reuben Casserole Bake
A twist on the classic Reuben sandwich, this casserole combines corned beef, sauerkraut, and Swiss cheese with a crispy Rye bread crust. Perfect for a comforting meal or party.
Ingredients:
– 1 (14.5 oz) can corned beef, drained and flaked
– 1 cup sauerkraut, drained
– 1/2 cup shredded Swiss cheese
– 1/4 cup grated cheddar cheese
– 1/2 cup Rye bread crumbs
– 1 tablespoon butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine corned beef, sauerkraut, Swiss cheese, and cheddar cheese.
3. Stir until well combined.
4. Grease a 9×13-inch baking dish with melted butter.
5. Add the casserole mixture to the prepared dish.
6. Sprinkle Rye bread crumbs on top.
7. Bake for 25-30 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 25-30 minutes
Reuben Casserole with Pastrami Twist
A creative twist on the classic Reuben sandwich, this casserole combines tender pastrami with sauerkraut, Swiss cheese, and creamy Thousand Island dressing, all wrapped in a buttery crust.
Ingredients:
– 1 pound pastrami, thinly sliced
– 1 medium onion, thinly sliced
– 2 cups sauerkraut, drained
– 1 cup shredded Swiss cheese
– 1/4 cup Thousand Island dressing
– 1 package of puff pastry, thawed
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the sliced onion and pastrami until caramelized.
3. In a separate bowl, mix together the sauerkraut and Thousand Island dressing.
4. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Arrange the sauerkraut mixture down the center of the pastry, leaving a 1-inch border on either side.
6. Top with the pastrami and Swiss cheese mixture.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Place the casserole on a baking sheet lined with parchment paper, and brush with melted butter.
9. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Gluten-Free Reuben Casserole
A twist on the classic sandwich, this casserole combines the flavors of corned beef, sauerkraut, and Swiss cheese in a gluten-free package.
Ingredients:
– 1 pound gluten-free corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 1/4 cup gluten-free breadcrumbs
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the corned beef until browned.
3. In a separate baking dish, combine the cooked corned beef, sauerkraut, Swiss cheese, and gluten-free breadcrumbs.
4. Pour the melted butter over the top and season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Reuben Casserole with Caramelized Onions
This twist on the classic Reuben sandwich turns it into a hearty, comforting casserole filled with tender corned beef, melted Swiss cheese, and sweet caramelized onions.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 1 tablespoon caraway seeds
– 1 teaspoon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Caramelize onions by cooking them in butter over medium-low heat for 20-25 minutes, stirring occasionally.
3. In a separate pot, cook corned beef until tender.
4. In a greased 9×13-inch baking dish, arrange half of the sauerkraut, then add layer of corned beef, onions, and cheese.
5. Repeat layers, finishing with cheese on top.
6. Sprinkle caraway seeds and mustard over cheese.
7. Bake for 30-35 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spicy Reuben Casserole with Jalapeños
A twist on the classic Reuben sandwich, this casserole combines corned beef, sauerkraut, and Swiss cheese with a spicy kick from jalapeños.
Ingredients:
– 1 lb corned beef, thinly sliced
– 1/2 cup sauerkraut, drained
– 1/4 cup grated Swiss cheese
– 2 jalapeños, seeded and chopped
– 1 tablespoon butter
– 1 cup Rye bread cubes (about 6-8 slices)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the corned beef and jalapeños in butter until the meat is caramelized and the peppers are soft.
3. In a separate pot, heat the sauerkraut with a pinch of salt until warmed through.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Layer the ingredients in the following order: corned beef mixture, sauerkraut, Swiss cheese, and Rye bread cubes.
6. Repeat the layers two more times, finishing with a layer of Swiss cheese on top.
7. Bake for 25-30 minutes, or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Reuben Casserole with Homemade Russian Dressing
A twist on the classic Reuben sandwich, this casserole combines sauerkraut, corned beef, Swiss cheese, and rye bread in a deliciously easy-to-make dish. Serve warm with a side of homemade Russian dressing for dipping.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 1 loaf rye bread, cubed
– 1/4 cup butter, melted
– Salt and pepper to taste
– Homemade Russian Dressing:
+ 1/2 cup mayonnaise
+ 1 tablespoon sweet pickle relish
+ 1 tablespoon prepared horseradish
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, and rye bread cubes.
3. Add melted butter and season with salt and pepper to taste. Mix until well combined.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
6. While the casserole is baking, prepare the homemade Russian dressing by mixing all ingredients in a bowl. Season with salt and pepper to taste.
7. Serve warm casserole with homemade Russian dressing on the side for dipping.
Cooking Time: 25-30 minutes
Reuben Casserole Stuffed Peppers
A twist on classic stuffed peppers, this recipe combines the flavors of a Reuben sandwich with tender bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained
– 1/2 cup Swiss cheese, shredded
– 1 tablespoon caraway seeds
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup Thousand Island dressing
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks. Drain excess fat.
4. Add onion, garlic, sauerkraut, Swiss cheese, caraway seeds, paprika, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the Reuben mixture, topping with Thousand Island dressing.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Keto-Friendly Reuben Casserole
This classic Reuben sandwich gets a low-carb makeover with this keto-friendly casserole, featuring tender corned beef, melted Swiss cheese, and tangy sauerkraut.
Ingredients:
– 1 lb corned beef, thinly sliced
– 1 cup shredded Swiss cheese
– 1/2 cup sauerkraut, drained
– 1/4 cup mayonnaise
– 1 tsp caraway seeds
– 6 slices of keto-friendly bread (such as almond flour bread or cauliflower bread), cut into 1-inch cubes
– 2 tbsp butter, melted
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the corned beef until caramelized and tender.
3. In a separate bowl, mix together the Swiss cheese, sauerkraut, mayonnaise, and caraway seeds.
4. In a 9×13 inch baking dish, arrange half of the bread cubes in an even layer.
5. Top with the corned beef, followed by the cheese mixture, and finally the remaining bread cubes.
6. Drizzle melted butter over the top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Reuben Casserole with Dill Pickle Topping
A twist on the classic Reuben sandwich, this casserole combines corned beef, sauerkraut, and Swiss cheese in a rich and tangy dish. The addition of dill pickle topping adds a bold and creamy element that elevates the flavor to new heights.
Ingredients:
– 1 lb corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1 cup Swiss cheese, shredded
– 1/2 cup rye bread, cubed
– 1/4 cup butter, melted
– 1/2 cup dill pickle topping (see below)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, combine corned beef, sauerkraut, and Swiss cheese. Cook over medium heat until the cheese is melted and the mixture is heated through.
3. In a separate bowl, mix together cubed rye bread and melted butter.
4. Add the bread mixture to the skillet with the meat mixture and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with dill pickle topping (see below).
7. Bake for 25-30 minutes, or until the top is golden brown.
Dill Pickle Topping:
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh dill
– 2 tablespoons finely chopped dill pickle
– Salt and pepper to taste
Mix all ingredients together in a bowl. Spread over the casserole before baking.
Reuben Casserole with Pumpernickel Croutons
Transform the classic Reuben sandwich into a hearty casserole, topped with crispy pumpernickel croutons. This comforting dish is perfect for a chilly evening or a satisfying brunch.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 4 cups shredded Swiss cheese
– 1 cup sauerkraut, drained and rinsed
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (for croutons)
– 2 tablespoons pumpernickel bread crumbs
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and butter until the onion is caramelized.
3. In a separate bowl, combine the corned beef, Swiss cheese, sauerkraut, caraway seeds, salt, and pepper.
4. Grease a 9×13-inch baking dish with butter.
5. Layer the casserole ingredients in the following order: half of the onion mixture, half of the corned beef mixture, all of the sauerkraut, and finally the remaining onion mixture.
6. Top with pumpernickel croutons (see below) and bake for 30-35 minutes or until golden brown.
Pumpernickel Croutons:
1. Preheat oven to 350°F.
2. Toss baguette cubes with butter, pumpernickel bread crumbs, salt, and pepper.
3. Spread on a baking sheet and bake for 10-12 minutes or until crispy.
Cooking Time: 30-35 minutes
Vegetarian Reuben Casserole with Tempeh
Transform the classic Reuben sandwich into a satisfying casserole, perfect for a comforting meal or party dish. This vegetarian version swaps traditional corned beef for tempeh, adding a nutty flavor and creamy texture.
Ingredients:
– 1 cup cooked tempeh, crumbled
– 2 tablespoons sauerkraut
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Swiss cheese, shredded
– 1/4 cup Thousand Island dressing
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 8-10 Jewish rye bread slices (or substitute with a crusty bread)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the tempeh and cook until heated through.
3. In a separate bowl, combine the Swiss cheese, Thousand Island dressing, Dijon mustard, caraway seeds, salt, and pepper.
4. In a 9×13-inch baking dish, arrange half of the bread slices in a single layer. Top with the tempeh mixture, followed by the sauerkraut and remaining bread slices.
5. Sprinkle the cheese mixture evenly over the top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Reuben Casserole with Creamy Horseradish Sauce
A twist on the classic Reuben sandwich, this casserole combines tender corned beef, melted Swiss cheese, and sauerkraut in a crispy bread crust. The creamy horseradish sauce adds a tangy kick that complements the flavors perfectly.
Ingredients:
– 1 lb corned beef, thinly sliced
– 8 oz Swiss cheese, shredded
– 1 cup sauerkraut, drained and chopped
– 1 loaf of rye bread, cubed (about 4 cups)
– 2 tbsp unsalted butter, softened
– 1/2 cup creamy horseradish sauce (see below for recipe)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the corned beef in butter until heated through.
3. In a separate bowl, combine the Swiss cheese and chopped sauerkraut.
4. In a greased 9×13-inch baking dish, create a layer of bread cubes.
5. Top with a layer of corned beef, followed by a layer of the cheese-kraut mixture.
6. Repeat layers two more times, finishing with a layer of bread on top.
7. Bake for 30-35 minutes or until golden brown.
Creamy Horseradish Sauce:
– 1/2 cup sour cream
– 2 tbsp prepared horseradish
– 1 tsp Dijon mustard
– Salt and pepper to taste
Combine ingredients in a bowl and refrigerate until ready to serve. Serve warm over the Reuben casserole.
Reuben Casserole with Crispy Bacon Bits
Reuben Casserole with Crispy Bacon Bits: A Twist on the Classic
Transform the classic Reuben sandwich into a satisfying casserole, complete with crispy bacon bits and melted Swiss cheese. Perfect for a comforting dinner or a crowd-pleasing brunch!
Ingredients:
– 1 pound corned beef, thinly sliced
– 2 tablespoons butter
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 8 slices rye bread, torn into pieces
– 1 cup Swiss cheese, shredded
– 6 slices cooked bacon, crumbled (about 1/4 cup)
– 1 cup Thousand Island dressing
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté onion and garlic in butter until softened. Add corned beef and cook until heated through.
3. In a separate dish, combine torn rye bread and Swiss cheese.
4. Create the casserole by layering the cooked corned beef mixture, bread mixture, and crumbled bacon bits.
5. Pour Thousand Island dressing over the top layer.
6. Bake for 25-30 minutes or until golden brown.
Cook Time: 25-30 minutes
Reuben Casserole with Beer-Braised Sauerkraut
Elevate the classic Reuben sandwich to a new level by turning it into a hearty casserole, featuring beer-braised sauerkraut and crispy rye croutons. Perfect for a cozy dinner or potluck gathering.
Ingredients:
– 1 lb corned beef, thinly sliced
– 1 large onion, thinly sliced
– 2 cups sauerkraut
– 1 cup beer (any dark lager or IPA works well)
– 1/4 cup brown sugar
– 1 tsp caraway seeds
– 8-10 slices of rye bread, toasted and cubed
– 1 cup shredded cheddar cheese
– 2 tbsp unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sauerkraut, beer, brown sugar, and caraway seeds. Bring to a simmer and cook for 20-25 minutes or until the liquid has reduced and the sauerkraut is tender.
3. In a separate pan, melt butter over medium heat. Add sliced onions and cook until caramelized, about 10-12 minutes.
4. In a large casserole dish, arrange half of the toasted rye cubes in the bottom. Top with a layer of corned beef, followed by the sauerkraut mixture, then the caramelized onions.
5. Repeat the layers, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Mini Reuben Casserole Bites for Parties
Mini Reuben Casserole Bites for Parties
These bite-sized treats are a twist on the classic Reuben sandwich, perfect for parties and gatherings. With a crispy rye crust, savory corned beef, melted Swiss cheese, and tangy sauerkraut, these mini casseroles are sure to be a hit.
Ingredients:
– 1 package of mini muffin tin liners
– 1/2 cup of rye bread crumbs
– 1/4 cup of unsalted butter, softened
– 8 oz corned beef, thinly sliced
– 1/2 cup of sauerkraut, drained and chopped
– 1 cup of shredded Swiss cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together rye bread crumbs and butter until crumbly.
3. Press about 1 tablespoon of the rye mixture into each mini muffin tin liner.
4. Top with a slice of corned beef, followed by a spoonful of sauerkraut and a sprinkle of Swiss cheese.
5. Bake for 12-15 minutes or until the bread is golden brown and the cheese is melted.
Cooking Time: 12-15 minutes
Summary
Get ready to comfort your taste buds with these 20 mouthwatering Reuben casserole recipes! From classic sauerkraut and Swiss combinations to creative twists with rye bread crusts, slow cooker methods, and even vegetarian options, there’s something for everyone. Discover how to add a thousand island drizzle or caramelized onions to elevate the flavor, or try a spicy kick from jalapeños. Whether you’re a comfort food lover or looking for a keto-friendly option, these Reuben casserole recipes will become your new favorite go-to dishes.
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