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Reuben-Pierogie Casserole


"This casserole is quick and easy. It's great by itself or with soup or salad."
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45 m servings 827 cals
Original recipe yields 4 servings


  • Calories:
  • 827 kcal
  • 41%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 2062 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with the softened butter.
  2. Arrange the frozen pierogies into the prepared baking dish. Sprinkle the sauerkraut over top, then layer with the corned beef and Swiss cheese. Spread the salad dressing over the Swiss cheese, and sprinkle evenly with the bread crumbs. Wrap the dish with aluminum foil.
  3. Bake in the preheated oven for 20 minutes. Remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 19
  1. 25 Ratings

Most helpful positive review

This was so yummy! I used potato and onion peirogies and an additional cup of sauerkraut, just because we like it so much. It is a great variation on my standard pierogie dinner.

Most helpful critical review

I made some mistakes & adjustments, so not quite ready to review properly yet - giving a neutral so as to not skew the numbers. Wanted to log in now with a warning: single layer of perogies ONLY...

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Most positive
Least positive

This was so yummy! I used potato and onion peirogies and an additional cup of sauerkraut, just because we like it so much. It is a great variation on my standard pierogie dinner.

This was very good. Very flavorful! Made exactly to recipe. Will make again when we get the craving for sauerkraut and corned beef. Thank you for sharing your recipe.

We thought this was pretty good. The flavors mixed well, but I wish there would've been more pierogie for the amount of stuff that was on top. For the rye crumbs, I toasted and crumbled pieces...

for a 9x13 glass baking dish, I ended up adding more to the recipe (so it made 8 servings). I doubled the amount of butter and sauerkraut. I ended up using 3 quarter pound deli sliced corned b...

It was good. In addition to thousand island dressing I also added spicy brown mustard. Next time I will add more dressing/mustard and some garlic and onion powder. It seemed a little bland to me

Really great for a quick and easy meal. I made mine in a 7X11 casserole dish which worked perfectly. I also used regular bread crumb instead of rye. Very good!

Just made this today and it's very good! I used potato and cheddar pierogies because that's all the store had. It did take a good 40 minutes to cook, but well worth the wait!

This was really good. Tasted just like a reuben sandwich. Even my daughter enjoyed it. I didn't have rye crumbs so I just used regular ones

havent tried it yet but sounds delicious!