Reuben Casserole

Reuben Casserole: layers of corned beef, tangy sauerkraut, Swiss cheese & noodles—baked comfort food inspired by the classic sandwich!

Prep Time 15

Cook Time 6

Baking Time 1

Total Time 1 21

Course Casserole, Main Course

Cuisine American

Servings Servings

Author Jan Nunes

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

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.

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.

Nutrition

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