We received this Reuben casserole recipe from my husband’s aunt. The same components are used as in a Reuben sandwich. You’ll adore this dish if you enjoy Reuben sandwiches!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
Ingredients
- 1 ½ cups thousand island dressing
- 1 cup sour cream
- 1 tablespoon minced onion
- 6 slices dark rye bread, cubed
- 6 slices light rye bread, cubed
- 1 pound sauerkraut, drained
- 1 ½ pounds corn beef, cut into bite-size pieces
- 2 ½ cups shredded Swiss cheese
- ¼ cup margarine, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix thousand island dressing, sour cream, and onion.
- Arrange dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer bread with sauerkraut and corned beef. Spread dressing mixture over corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
- Cover and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 18 g |
| Sodium | 1545 mg |
| Sugars | 9 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I divided all the ingredients into two layers.
I made this and its really good but a bit dry. there are other recipes out there that call for an egg that are more moist
It was a hit! I only used light rye and we loved it.
Substituted water with 2 cups beef broth (still lots)
My whole family loves it!!
Really good recipe! I added a small chopped onion to sour cream and Thousand Island Dressing!
Made this for a Christmas potluck dinner and it was a hit.
delicious! a family favorite!
Made according to recipe and the family really liked it. Only change I would make the second time is to double the sauerkraut. It really does taste like a Reuben.
This is delicious. I doubled the saurkraut and added a little extra bread. Because I had a 16 oz sour cream and 16 oz dressing it worked out great! Will definitely make this again and again
I like this one a lot. I left the cheese off my portion because I don’t like cheese, but otherwise followed the instructions and it worked very well. Many reviewers complained of soggy bread but I didn’t have that problem; perhaps because I “wrung out” the sauerkraut before adding it. I did chop up a dill pickle and put it on top of mine after tasting it and I think that was an improvement, but it was darn good as written. I made this a second time. This time, I used mini loaf pans so my sauerkraut and mustard wouldn’t pollute my husband’s portion and his cheese wouldn’t melt onto mine. Again, the results are excellent even though I prepared it ahead of time and left it in the fridge most of the day before baking it this afternoon. I can’t imagine how people get this to be soggy.
I like this one a lot. I left the cheese off my portion because I don’t like cheese, but otherwise followed the instructions and it worked very well. Many reviewers complained of soggy bread but I didn’t have that problem; perhaps because I “wrung out” the sauerkraut before adding it. I did chop up a dill pickle and put it on top of mine after tasting it and I think that was an improvement, but it was darn good as written. I made this a second time. This time, I used mini loaf pans so my sauerkraut and mustard wouldn’t pollute my husband’s portion and his cheese wouldn’t melt onto mine. Again, the results are excellent even though I prepared it ahead of time and left it in the fridge most of the day before baking it this afternoon. I can’t imagine how people get this to be soggy.
i could have dbl. this & there still wouldn’t of been enough, it was very hard to not go for thirds on this. it will become a welcomed dish for many yrs. too enjoy. EXCELLENT!!!!
Easy and good, I just put the dressing straight on without mixing it.
I made a 9×13& an 8×8 pan. I used extra sour cream, butter,sauerkrat, and swiss cheese. I bought sliced swiss( it took longer to melt). Still turned out delish. Also I only used one kind of rye bread. For my 8×8 pan I did’nt use thousand island dressing just sour cream. I sprayed foil with cooking spray underneath one side so cheese would’nt stick. I shared most with my neighbors. Thank you for the recipe. It’s a rueben in a pan. Two thumbs up.
Guys I made this for said tasted just like a deconstructed warmed Reuben. I used a pound of deli cut corned beef and chopped into pieces. I also sub-ed marble swirl rye bread and used the whole loaf (maybe 10 slices). Toasting was recommended from other reviews, glad I did so it
The dressing was overpowering
Love this recipe! I toasted the bread cubes in the oven for about 15 minutes and used sauerkraut with caraway seeds. Delicious AND something I can throw together after work. This recipe is a keeper.
This is a really delicious recipe. One trick that prevented the bread from getting soggy (even when reheated as leftovers), was to lightly pan saute the bread cubes in butter to make croutons. This recipe has made it into our regular meal rotation.
I made this in 2 8×8 pans, one for us and one for a friend. This was a huge hit! Absolutely wonderful as is, no adjustments necessary. Thank you!
Awesome and easy. The store was out of sliced corn beef, so I used canned. I also used the bavarian sauerkraut because it has a great punch of flavor. We have already shared this recipe several times and everyone loves it! Thanks!!!