Reuben Casserole Recipe
This loaded casserole is filled with all the ingredients of a classic Reuben, and it's so easy to make!Step-by-step photos can be seen below the recipe card.
Servings: 8
Equipment
- 9x13 Baking Pan
Ingredients
- 1 loaf rye bread cubed (about 8 cups)
- 16 ounces sauerkraut
- 2 cups freshly shredded Swiss cheese
- 1 cup sour cream
- ½ cup Russian dressing
- 4 dill pickles finely chopped
- 2 cups corned beef thinly sliced and chopped
- ½ cup unsalted butter melted (1 stick)
Instructions
- Preheat oven to 350F. Spray a 9x13-inch baking dish with nonstick spray.
- Put half of the rye bread cubes into the casserole dish.1 loaf rye bread
- In a large bowl, combine sauerkraut, sour cream, Russian dressing, and chopped pickles. Stir to combine.16 ounces sauerkraut, 1 cup sour cream, ½ cup Russian dressing, 4 dill pickles
- Pour half of the sauerkraut mixture over the bread, then top with corned beef.2 cups corned beef
- Top with 1 cup Swiss cheese.2 cups freshly shredded Swiss cheese
- Top with the rest of the sauerkraut mixture.
- Top with the rest of the bread, pushing down to make sure it adheres to the sauce mixture. Top with the remaining cup of cheese1 loaf rye bread, 2 cups freshly shredded Swiss cheese
- Drizzle all with the melted butter.½ cup unsalted butter
- Bake, covered, for 30 minutes. Remove cover and cook a final 10 more minutes. Serve hot.
Video
Notes
Storage: Store Reuben casserole in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 326kcal | Carbohydrates: 4g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 899mg | Potassium: 241mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 16.3mg | Calcium: 268mg | Iron: 1.4mg