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Home » Recipes » Main Dish Recipes

Reuben Casserole

Published: Mar 18, 2023 by Jan Nunes

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A plate of corned beef and sauerkraut casserole with the whole casserole in the background with text overlay.
Reuben casserole topped with tomato, cheese, and thousand island dressing fresh from the oven with text overlay.
Reuben casserole topped with tomato, cheese, and thousand island dressing fresh from the oven with text overlay.
A collage of making a reuben casserole and the finished casserole with text overlay.

Reuben Casserole tastes just like a sweet and salty Reuben sandwich and is a great way to use up leftover corned beef.

Hot buttered noodles are mixed with corned beef, tangy sauerkraut, and Swiss cheese and then topped with sliced tomatoes and a drizzle of thousand island dressing to make a hearty and delicious meal.

Caraway seeds are the secret ingredient that puts this Reuben casserole over the top and gives it that distinctively savory rye bread flavor.

Reuben casserole topped with tomato, cheese, and thousand island dressing fresh from the oven.

If you are a fan of corned beef you probably have some leftover from a corned beef dinner. Rather than make sandwiches with the leftovers, why not make a casserole that can use up all the bits and pieces you have and not just the slices?

Jump to:
  • Why This Recipe Works
  • Ingredients
  • Step-by-Step Instructions to Make a Reuben Casserole
  • My Top Tips
  • Pro Tip for Peeling Tomatoes
  • Substitutions & Variations
  • Make-Ahead & Storage
  • More Great Casseroles
  • 📖 Recipe

This recipe does exactly that and does it deliciously! If you love the flavors of a Reuben sandwich you will love this Reuben casserole.

Why This Recipe Works

To make an outstanding dish you need a balance of sweet, salty, sour, and bitter. This Reuben casserole does exactly that. It has salty and savory corned beef, sour and slightly bitter sauerkraut, and sweet and tangy thousand island dressing.

In short, all of the flavors of a Reuben sandwich are in one delicious casserole that is easy to make.

So, let's cook!

Ingredients

The ingredients, clockwise from top right: sauerkraut, corned beef, fresh tomatoes, shredded Swiss cheese, thousand island dressing, butter, caraway seed, and wide noodles.

Here's what you need to make this Reuben casserole:

  • Wide Egg Noodles - Use your favorite brand and cook them according to the package directions. Be sure to salt the water to make the best-tasting cooked noodles.
  • Butter - You can use either salted or unsalted butter.
  • Sauerkraut - I use one standard can of sauerkraut that is between 14 and 15 ounces. I prefer Del Monte or Libby's but you can use your favorite brand.
  • Caraway Seed - Since there is no rye bread in this casserole, this is the secret to making the casserole taste like a Reuben sandwich. I use a full teaspoon of caraway seeds. But you can use a half teaspoon for a milder flavor.
  • Corned Beef - Leftover corned beef is perfect for this casserole. You can shred or chop the corned beef and use up all the small bits and pieces left over from a corned beef dinner.
  • Swiss Cheese - You can use either pre-shredded or shred the cheese yourself.
  • Fresh Tomatoes - I use medium-sized tomatoes which will cover the top of the casserole well.
  • Thousand Island Dressing - This is the crowning touch to the casserole and brings a slight sweetness to this dish.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions to Make a Reuben Casserole

Process Photo 1 - Greasing a 2 quart casserole dish with cooking spray.

Preheat the oven to 350°F/177°C. Grease a 2-quart casserole and set it aside.

Process Photo 2 - Cooking wide egg noodles in salted water.

Cook the noodles according to package directions until barely tender. Drain well.

Process Photo 3a - Adding butter to hot noodles in a large mixing bowl.
Process Photo 3b - Mixing corned beef, sauerkraut, shredded swiss cheese, and caraway seeds into the hot buttered noodles.

In a large mixing bowl combine the hot noodles with the butter until the noodles are well coated. Add the drained sauerkraut, caraway seed, corned beef, and ¾ of the Swiss cheese and stir to mix well.

Process Photo 4a - Topping the casserole with sliced red tomatoes.
Process Photo 4b - Completing the casserole with thousand island dressing and a sprinkling of more cheese.

Spoon the corned beef noodle mixture into the prepared baking dish. Top the casserole with the sliced tomatoes, drizzle with the thousand island dressing, and sprinkle with the remaining cheese.

Close view of reuben casserole topped with tomato, cheese, and thousand island dressing fresh from the oven.

Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the casserole is thoroughly heated through. Serve and Enjoy!

My Top Tips

♡ Be sure to peel the tomatoes before slicing them. If you don't remove the peel it will separate from the tomato as the casserole bakes and can be bitter and tough to cut with a fork.

♡ Salt the water when cooking the egg noodles for the best taste.

Pro Tip for Peeling Tomatoes

A fork is used to plunge a whole tomato into boiling water.
The peel of a tomato is easily removed with just a paring knife.

Use a fork to plunge a tomato into rapidly boiling water for 10 seconds. Starting from the stem end, use a paring knife to remove the peel which will easily come away from the tomato.

Substitutions & Variations

  • Add Rye or Pumpernickel Croutons - for a nice crunch on top of the casserole crush rye or pumpernickel croutons and sprinkle them over the very top.
  • Substitute Russian Dressing - If you don't have thousand island dressing you can use Russian salad dressing.
  • Use Gruyère Cheese - Gruyère cheese melts wonderfully and can be substituted for Swiss cheese.

Make-Ahead & Storage

You can make this casserole up to the point of baking it and keep it in the refrigerator to bake later in the day.

Leftover Reuben casserole can be stored in a sealed container in the refrigerator for up to five days.

This casserole does not freeze well if made to completion. But you can make the casserole up to topping it with the tomatoes, dressing, and cheese and freeze it in a freezer-safe sealed container. Thaw it thoroughly and top it off when you are ready to bake.

Reuben casserole topped with tomato, cheese, and thousand island dressing fresh from the oven.

More Great Casseroles

  • Taco Stuffed Peppers
  • Pork Chops in Creamed Corn
  • Chicken Tenders Parmesan
  • Easy Ground Beef Enchiladas

♡ Did you try out this recipe? Please give it a Star Rating below and tag @enchartedcook on Instagram and hashtag it #enchartedcook.

📖 Recipe

Close view of reuben casserole topped with tomato, cheese, and thousand island dressing fresh from the oven.

Reuben Casserole

5 from 1 vote
Encharted Cook | Jan Nunes
Reuben Casserole tastes just like a sweet and salty Reuben sandwich and is a great way to use up leftover corned beef.
Prevent your screen from going dark
Print Recipe Pin Recipe Text Ingredients to Phone
Prep Time 15 mins
Cook Time 6 mins
Baking Time 1 hr
Total Time 1 hr 21 mins
Course Casserole, Main Course
Cuisine American
Servings 6 Servings
Calories 574 kcal

Ingredients
 

  • 8 Ounces Wide Egg Noodles
  • 3 Tablespoons Butter
  • 14.5 Ounces Sauerkraut, Drained (1 Can)
  • 1 Teaspoon Caraway Seed
  • 2 Cups Corned Beef, Chopped or Shredded
  • 2 Cups Shredded Swiss Cheese, Divided
  • 4 Medium Tomatoes, Peeled and Sliced
  • ⅓ Cup Thousand Island Dressing

Instructions
 

  • Preheat the oven to 350°F/177°C. Grease a 2-quart casserole and set it aside.
  • Cook the noodles according to package directions until barely tender. Drain well.
    8 Ounces Wide Egg Noodles
  • In a large mixing bowl combine the hot noodles with the butter until the noodles are well coated. Add the drained sauerkraut, caraway seed, corned beef, and ¾ of the Swiss cheese and stir to mix well.
    3 Tablespoons Butter, 14.5 Ounces Sauerkraut, 1 Teaspoon Caraway Seed, 2 Cups Corned Beef, 2 Cups Shredded Swiss Cheese
  • Spoon the corned beef noodle mixture into the prepared baking dish.
  • Top the casserole with the sliced tomatoes, drizzle with the thousand island dressing, and sprinkle with the remaining cheese.
    4 Medium Tomatoes, ⅓ Cup Thousand Island Dressing
  • Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes or until the casserole is thoroughly heated through.
  • Serve and enjoy!

Notes

My Top Tips
♡ Be sure to peel the tomatoes before slicing them. If you don't remove the peel it will separate from the tomato as the casserole bakes and can be bitter and tough to cut with a fork.
♡ Salt the water when cooking the egg noodles for the best taste.
Substitutions & Variations
  • Add Rye or Pumpernickel Croutons - for a nice crunch on top of the casserole crush rye or pumpernickel croutons and sprinkle them over the very top.
  • Substitute Russian Dressing - If you don't have thousand island dressing you can use Russian Salad Dressing.
  • Use Gruyère Cheese - Gruyère cheese melts wonderfully and can be substituted for Swiss cheese.
Make-Ahead & Storage
You can make this casserole up to the point of baking it and keep it in the refrigerator to bake later in the day.
Leftover Reuben casserole can be stored in a sealed container in the refrigerator for up to five days.
This casserole does not freeze well if made to completion. But you can make the casserole up to topping it with the tomatoes, dressing, and cheese and freeze it in a freezer-safe sealed container. Thaw it thoroughly and top it off when you are ready to bake.

Nutrition Per Serving

Calories: 574kcal | Carbohydrates: 36g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 1670mg | Potassium: 684mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1223IU | Vitamin C: 43mg | Calcium: 374mg | Iron: 4mg

All nutritional information on this site is an estimate. Your results may vary.

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I'm Jan and I love to cook for friends and family. Over the years I have learned that many recipes are related and if you learn to make one delicious dish and you can make many more. So come join me as I chart recipes and ingredients and share my favorite dishes.

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