Reuben-Pierogie Casserole Recipe -
Reuben-Pierogie Casserole Recipe
  • READY IN 45 mins

Reuben-Pierogie Casserole

Recipe by  

"This casserole is quick and easy. It's great by itself or with soup or salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2011

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
Jan 23, 2012

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. Any that get "doubled up" become raw slimy pieces of dough. Willing to try this again properly and re-review.


22 Ratings

Feb 24, 2011

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.

Feb 16, 2011

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 of rye bread - I ended up using at least a cup to cover the top and add a little crunch. It definitely takes the whole 40 minutes!

Dec 27, 2011

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 beef. Used 8 slices of Sargento's swiss cheese. An entire bottle of Wishbone's light thousand island dressing and mixed it with 1/3 cup of French's spicy brown mustard. Couldn't find rye bread crums, so I baked 5 slices of rye bread separately at 350 degrees for 15 minutes to make it hardened. Broke up the bread and put it on after the mixture boiled for 10 minutes. DELICIOUS!!!

Jun 26, 2011

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!

Mar 17, 2011

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!

Mar 09, 2011

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


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  • Calories
  • 827 kcal
  • 41%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 51.7 g
  • 80%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 2062 mg
  • 82%

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

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