This Reuben Casserole recipe has all the layers of your favorite Reuben sandwich in casserole form! Corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and Rye bread all make this casserole taste just like the sandwich. A St. Patrick’s Day classic!
REUBEN CASSEROLE RECIPE
As I’ve said before, St. Patrick’s Day isn’t necessarily a holiday that I get excited to cook up a storm for (until this Reuben casserole). Dishes doused with bottles of green food coloring aren’t exactly my idea of appealing but it seems to be the overwhelming theme of the holiday.
It doesn’t stop me from making my kids green eggs and ham for breakfast because it wouldn’t be St. Patrick’s Day if I didn’t spend some quality time in the kitchen making a green breakfast my kids refuse to eat.
And apparently I’m getting lazy in my old age because I’m constantly searching for ways to make cooking easier. Case in point, instead of making 8 Reuben sandwiches I layered all of the ingredients in a casserole dish and baked it.
The bread on top gets all toasty which is the perfect compliment to the layers of corned beef, sauerkraut, Thousand Island dressing and Swiss cheese. Reuben sandwiches are one of my husband’s favorites and I knew he would be all over this.
Here are the main components of a Reuben sandwich.
- CORNED BEEF – you can buy corned beef deli meat at the deli counter or make your own Corned Beef.
- SAUERKRAUT – All it is is fermented cabbage which adds flavor and acidity.
- SWISS CHEESE
- THOUSAND ISLAND DRESSING
- SLICES OF RYE BREAD – you could also use butter crackers, rye crackers, or pita chips
The traditional bread in a Reuben sandwich is rye but you could use any sturdier bread you had on hand. I used a beautiful marble rye.
Assembling the casserole takes a matter of minutes. I will say one important thing to note is to make sure you drain your sauerkraut well and even dab it with a paper towel to make sure the liquid is out so that it doesn’t seep to the bottom of the casserole while baking.
MORE ST. PATRICK’S DAY RECIPES:
Corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and Rye bread all make this Reuben Casserole taste just like the sandwich.
- 1 pound sliced deli corned beef, coarsely chopped
- 16 ounces sauerkraut, drained and rinsed
- 1 cup Thousand Island salad dressing
- 2 1/2 cups shredded Swiss cheese
- 6 slices Rye bread, cubed
Preheat oven to 400 degrees.
Layer corned beef on the bottom of a 9x13 baking dish.
Make sure the sauerkraut is drained and patted dry. Sprinkle it on top of the beef.
Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top.
Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).
Bake for 20-25 minutes or until bread is toasted and cheese has melted.
Source: adapted from Allrecipes