Reuben Hot Dish Recipe -
Reuben Hot Dish Recipe
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Reuben Hot Dish

Recipe by  

"Sauerkraut, corned beef, Swiss cheese, and rye bread are combined in a casserole version of a deli favorite."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Preheat oven to 250 degrees F (120 degrees C). Arrange bread cubes in a single layer on a baking sheet. Toast until dry. Crush, and reserve. Increase oven temperature to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the soup, milk, onion, corned beef, and mustard. Set aside.
  3. Spread sauerkraut evenly in the bottom of a lightly greased 9x13 inch baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles, and sprinkle with cheese. In a small bowl, mix melted butter with rye bread crumbs, and sprinkle mixture over cheese.
  4. Cover, and bake in preheated oven for 50 minutes. Remove cover, and bake an additional 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

Somewhat time-consuming, but worth it. We really enjoyed it. Five stars.

Most Helpful Critical Review
Mar 22, 2004

I am sorry to rate this so low but we thought it was awful! I followed the recipe exactly, thinking what a great way to use up the St. Patrick's leftovers. We love Reuben sandwiches so I don't know what the problem is. I ate my portion, but my husband wouldn't eat his after the first few bites. Broke my heart with all those ingredients, especially the Swiss cheese. Sorry-


87 Ratings

Mar 19, 2005

Made half the recipe in 8x12 glass dish (plenty). Boiled the noodles first (drained well). Used leftover corned beef (diced). Used more milk so saucier and added a little horseradish to sauce (less mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it.

Feb 06, 2004

Great recipe! I'm not the big fan of Reuben sandwiches--my boyfriend is. But, even I really liked this! I toasted some rye bread for croutons while the oven was preheating--I didn't even crush them into crumbs. Also, I didn't rinse the sauerkraut--I wanted a stronger taste. THIS IS GREAT!

May 12, 2010

Yum! I used a lot more rye bread cubes--maybe half of a loaf--and did not crush them. I think you get more of a crunchy rye bread taste that way. I also used more cheese, about 3 cups. Otherwise I followed the recipe exactly. Great recipe if you like sauerkraut.

Aug 17, 2007

UGH! If you truly love reubans this recipe is definitely not for you -- there's no mushroom taste in a reuben and the egg noodles were awful. I haven't rated too many recipes low but this one definitely deserved the 2 stars.

Jan 16, 2007

I made this last night. It was awful. I am not sure what went wrong. We love Reuben sandwiches but will not try this casserole again.

Apr 19, 2006

This recipe was great! I did make a few changes though. Based on other reviews, I decreased the sauerkraut to 1 1/2 cans. I also cooked the noodles before baking, and used 1 tbsp regular mustard and 2 tbsp dijon mustard. 3/4 cup of bread crumbs is not enough, so next time I think I will use 2 cups. I ended up cooking it for about 30 min. covered and 10 uncovered. Thanks for the recipe!


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 1682 mg
  • 67%

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

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