Reuben Casserole: layers of corned beef, tangy sauerkraut, Swiss cheese & noodles-baked comfort food inspired by the classic sandwich!
Here's a great way to use up bits and pieces of leftover corned beef, or use corned beef or pastrami from your local deli.
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 elevates this Reuben casserole, giving it that distinctly savory rye bread flavor.
If you are a fan of corned beef, you probably have some leftover from a corned beef dinner. Rather than making sandwiches with the leftovers, why not make a casserole that can use up all the bits and pieces you have, not just the slices?
This recipe does exactly that and does it deliciously! If you love the flavors of a Reuben sandwich you will love this Reuben casserole.
Jump to:
Why This is The Best Reuben Casserole
This casserole is just the thing you need to make when you've got some leftover corned beef from a Sunday supper of St. Patrick's Day, but it's just small pieces and doesn't look like another full meal.
Casseroles are famous for being able to stretch a small amount of meat into a full meal by adding a starch. For this casserole, you use buttered noodles mixed with saukraut to extend that meat into a meal. But there's more to this casserole that makes it outstanding.
To make an outstanding dish you need a balance of sweet, salty, sour, and bitter flavors. 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, easy-to-make casserole.
So, let's cook!
Ingredient Notes
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.
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.
Step-by-Step Instructions to Make a Reuben Casserole
Step 1 - Preheat & Prepare. Preheat the oven to 350°F/177°C. Grease a 2-quart casserole and set it aside.
Step 2 - Cook Noodles. Cook the noodles according to package directions until barely tender. Drain well.
Step 3 - Combine. 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.
Step 4 - Transfer & Add Toppings. 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.
Step 5 - Bake. 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
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.
Make-Ahead, Storage, & Reheating
- Make-Ahead: You can make this casserole up to the point of baking it and keep it in the refrigerator to bake later in the day.
- Storage: Leftover Reuben casserole can be stored in a sealed container in the refrigerator for up to five days.
- Reheating: You can reheat this casserole in the oven, in a microwave, or in a skillet on the stove. Add a small amount of water to steam and loosen the casserole as it reheats.
- Freezing: 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.
More Great Casseroles You'll Love
♡ Did you love this Reuben Casserole recipe? Please leave a star rating and a comment below!
📖 Recipe
Reuben Casserole
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
- 8 Ounces Wide Egg Noodles
- 3 Tablespoons Salted 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 & Prepare. Preheat the oven to 350°F/177°C. Grease a 2-quart casserole and set it aside.
- Cook Noodles. Cook the noodles according to package directions until barely tender. Drain well.8 Ounces Wide Egg Noodles
- Combine. 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 Salted Butter, 14.5 Ounces Sauerkraut, 1 Teaspoon Caraway Seed, 2 Cups Corned Beef, 2 Cups Shredded Swiss Cheese
- Transfer & Add Toppings. 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
- Bake. 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
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.
Kathy Brooks says
My sister, the Reuben FREAK!, is going to love this! Can't wait to surprise her with another wonderful Encharted Cook dish!
Jan Nunes says
Hi Kathy,
Oh my! Let me know how it goes and if she loves it! It's one of my husband's favorite casseroles. 😉
Have a wonderful day! ~Jan