This delicious and easy Reuben Casserole combines all the things you love about a classic Reuben sandwich. Layers of rye bread, fresh corned beef, thousand island dressing, and sauerkraut, all topped with creamy shredded swiss cheese.

Reuben Casserole 

mayonnaise (I like Dukes)

ketchup

onion

sweet pickle relish

smoked paprika

rye bread

lb thin sliced corned beef

sauerkraut

Swiss Cheese

In small bowl whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.

Spray a 9&#215;13 inch casserole dish with nonstick baking spray. Layer the casserole dish with rye bread cubes.  Then layer corned beef, thousand island dressing, sauerkraut and shredded Swiss Cheese.

Bake at 350 degrees uncovered for 25 minutes.  Allow to cool for a couple of minutes covered before cutting.

This is such a delicious casserole, and so much easier than making individual reuben sandwiches.

Perfect for St. Patty's Day! I happen to have corned beef in the freezer! Can't wait to try this this weekend!

This looks amazing! I'm sure my family will love it.

So delicious! This was a super fun and easy way to make the classic Reubens. My family loved this. Thanks so much for sharing.

Great casserole to finish up the corned beef.  I made half a recipe
and loved it more than a sandwich.
I didn't see the Temp. to bake it so guessed at 350 deg. for 25 min.
Easy but delicious!

So much easier than making a bunch of sandwiches! Love everything about this! It all just melts in your mouth!

What a great idea! This is a great way to serve a crowd without having to make individual sandwiches.

I made this for a friend who is a Reuben lover and she immediately told me she needed the recipe-it was that good!  First time taste for me and I also like it and will make again.  It was super easy to put together AND
I love the Thousand Island.  I will be making my own for salad dressing from this recipe from now on!

reuben casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $4.28 /serving

Author : Beth Pierce

Ingredients

Instructions

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