Traditional Reuben Casserole Recipe -
Traditional Reuben Casserole Recipe
  • READY IN 40 mins

Traditional Reuben Casserole

Recipe by  

"This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!"

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Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a bowl, mix the thousand island dressing, sour cream, and onion.
  3. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
  4. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2004

My family really liked this - even the five year old. But it was WAY too rich for us. I will definitely try it again, but try to use lighter products (light margarine, light dressing, reduced fat sour cream). I made it exactly like it said and there seemed to be too much dressing and cheese -and my family LOVES cheese. I may cut this to only 1 cup dressing and 2 cups swiss cheese next time as well.

Most Helpful Critical Review
Sep 30, 2013

When it was fresh and I was absolutely starving, I really liked it. But the next day, when I was hungry-ish and I reheated it as leftovers, I couldn't deal with it. Too greasy and heavy. Problematic, since the recipe makes so much. I'd probably make it again, but I'd at least halve the recipe so as not to have to pitch leftovers.


76 Ratings

Sep 19, 2007

I made this for dinner last evening, and made a couple of substitutions. I substituted fat free sour cream and fat free thousand Island dressing for a lighter fare. I also used PAM on the baking dish and used real butter (better for you than margarine). I also used strictly light rye bread cubes. The recipe came out great and it was actually healthier than the original. Great recipe!!!

Jan 17, 2007

I'm not a real big reuben fan but this was great! I made this for my husband's carry-in at work, and they loved it! I just made a few modifications to the recipe. One, I put the sauerkraut on the bottom and omitted the bread cubes, but put extra on top. We used canned corned beef instead of deli style and it did excellent in this recipe, and a cost saver also! I made this the night before and thought with all the sitting, and early morning cooking (5am) that the bottom cubed bread would have gotten really soggy. They loved this recipe at work, it really went fast. The next time I make this I would reduce the dressing to 1 cup (8 oz) and mix with the sour cream. Even straining the sauerkraut really well and wringing it, there was a bit too much liquid in the bottom, but everyone loved this casserole! Super on a cold winter's day at work! Thanks for the recipe!

Aug 13, 2007

This was fantastic!!!!! I toasted the bread prior assembling the casserole and it did not get soggy at all. I also decrease the amount of swiss cheese to 2 cups. Other than that, followed the recipe exactly and was very happy with the results. This will definitely become one of our regular recipes.

Mar 17, 2011

This tasted just like a reuben sandwich and my husband said it was even better!! :) I used deli corned beef and had them slice it about 1/2" thick, which worked out well and made it very easy to cut into cubes... The only ingredient changes I made were I didn't add the minced onion (we didn't miss it and besides, there are no onions on a reuben sandwich), I used LIGHT sour cream instead of regular, and I only used 10 slices of just the light rye bread because that's what I had on hand... To keep them from getting too soggy, I toasted the bread cubes first and made sure to squeeze out as much of the sauerkraut juice as I could before I layered it on top of the bread cubes... For the topping, I slightly crumbled about 1 cup of the toasted bread cubes and then tossed them in the melted butter, then sprinkled them on top of the cheese... Oh, and I sprayed the foil w/PAM before covering it, to keep it from sticking... YUM! YUM! I will definitely be making this again!

Aug 30, 2005

Awesome! Followed the directions exactly and it was delicious.

Jan 07, 2008

This recipe is delicious! Thank you! Tastes like a Big Mac. Yum. Instead of using 2 different breads I used the Pepperidge Farm Rye/Pumpernickle Swirl Bread and layered the ingredients: bread, kraut, beef, dressing, cheese, repeat. Fantastic! Although I haven't tried it, I'm sure this recipe would be good using chicken and light dressing to cut a few calories.


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  • Calories
  • 638 kcal
  • 32%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 44.2 g
  • 68%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 32.8 g
  • 66%
  • Sodium
  • 1545 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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