20 Delicious Reuben Casserole Recipes for Comfort Food Lovers

Nothing says comfort food quite like the classic Reuben sandwich, and we’ve taken that beloved flavor combination to exciting new heights! Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, these 20 delicious Reuben casserole recipes will satisfy your comfort food cravings. Get ready to discover creative twists on this timeless favorite that will have your family asking for seconds!

Classic Reuben Casserole with Sauerkraut and Swiss

My family’s love for Reubens began during our annual trips to Chicago, where we’d hunt for the perfect deli version. This casserole captures all those nostalgic flavors in one comforting bake that’s become my go-to for chilly Sunday dinners. Nothing beats coming home to that savory aroma filling the kitchen.

Ingredients

– 1 pound thinly sliced corned beef, roughly chopped
– 16 ounces sauerkraut, thoroughly drained and squeezed dry
– 8 slices rye bread, cubed into ½-inch pieces
– 2 cups shredded Swiss cheese, divided
– 1 cup Russian dressing
– ¾ cup whole milk
– 3 large pasture-raised eggs, lightly beaten
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with butter.
2. Spread the cubed rye bread in a single layer on a baking sheet and toast for 8-10 minutes until golden and crisp.
3. In a large mixing bowl, combine the toasted rye bread cubes, chopped corned beef, drained sauerkraut, 1½ cups Swiss cheese, caraway seeds, and black pepper.
4. In a separate bowl, whisk together the Russian dressing, whole milk, and lightly beaten eggs until fully emulsified.
5. Pour the wet mixture over the dry ingredients and fold gently until every component is evenly coated.
6. Transfer the mixture to the prepared baking dish, pressing down lightly to create an even layer.
7. Sprinkle the remaining ½ cup Swiss cheese evenly across the top.
8. Drizzle the melted butter over the cheese layer to promote browning.
9. Bake uncovered for 35-40 minutes until the cheese is deeply golden and the edges are bubbling vigorously.
10. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

Creamy, tangy, and deeply satisfying, this casserole delivers that classic Reuben experience with minimal effort. The toasted rye bread maintains a wonderful chewiness against the melting Swiss cheese, while the caraway seeds provide that distinctive aromatic note. For an extra treat, serve it with extra Russian dressing for dipping or top with quick-pickled red onions to cut through the richness.

Corned Beef and Swiss Reuben Casserole

Last weekend, I found myself craving the classic deli flavors of a Reuben sandwich but wanted something more substantial for family dinner. After digging through my grandmother’s recipe box, I adapted her casserole technique to create this comforting layered dish that fills the kitchen with that unmistakable aroma of toasted rye and melting cheese. It’s become our new Sunday night tradition, especially during these crisp autumn evenings when we all gather around the table a little earlier.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 8 ounces aged Swiss cheese, grated
• 6 slices dark rye bread, cubed
• 1 cup sauerkraut, thoroughly drained
• 3/4 cup Russian dressing
• 4 large pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon caraway seeds
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish.
2. Arrange the cubed rye bread in a single layer across the bottom of the prepared baking dish.
3. Evenly distribute the chopped corned beef over the bread layer.
4. Sprinkle the drained sauerkraut evenly over the corned beef layer.
5. Drizzle the Russian dressing uniformly across the sauerkraut layer.
6. Scatter the grated Swiss cheese evenly over the entire surface.
7. In a separate mixing bowl, whisk together the beaten eggs, whole milk, melted butter, caraway seeds, and black pepper until fully emulsified.
8. Pour the egg mixture slowly and evenly over the entire casserole, ensuring complete coverage.
9. Press down gently on the surface with a spatula to help the bread absorb the liquid mixture.
10. Bake for 35-40 minutes until the top is golden brown and the center appears set when gently jiggled.
11. Remove from oven and let rest for 10 minutes before serving to allow the layers to set properly.

Creating this casserole yields wonderfully contrasting textures—the crisp rye bread topping gives way to tender, savory layers beneath. The Swiss cheese forms a beautiful golden crust that crackles when you scoop into the creamy interior. Consider serving individual portions topped with an extra drizzle of Russian dressing and a side of crisp dill pickles for that authentic deli experience.

Reuben Casserole with Rye Bread Crust

Growing up in a deli-obsessed family, I’ve always believed the perfect Reuben deserved a cozy, shareable makeover that captures all those iconic flavors in one comforting dish. After countless kitchen experiments (and a few cheesy disasters), I finally perfected this casserole version that’s become my go-to for potlucks and family dinners alike. Honestly, it’s the kind of recipe that makes you wish rainy days would last just a bit longer.

Ingredients

• 2 cups thinly sliced corned beef brisket
• 1 pound sauerkraut, thoroughly drained and squeezed dry
• 8 ounces Swiss cheese, freshly grated
• 1 cup Russian dressing, preferably homemade
• 4 slices seeded rye bread, cubed into ½-inch pieces
• 3 tablespoons unsalted butter, melted
• 1 teaspoon caraway seeds
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish using 1 tablespoon of the melted butter.
2. Arrange the sliced corned beef in an even layer across the bottom of the prepared baking dish.
3. Spread the drained sauerkraut evenly over the corned beef layer, pressing down gently with your palms.
4. Drizzle the Russian dressing evenly over the sauerkraut layer, using a spatula to create subtle swirl patterns that will distribute flavor throughout the casserole.
5. Sprinkle the freshly grated Swiss cheese in a uniform layer, ensuring complete coverage to create that signature melted cheese blanket.
6. In a medium mixing bowl, combine the rye bread cubes with the remaining 2 tablespoons of melted butter, caraway seeds, and black pepper, tossing until every cube is lightly coated.
7. Arrange the seasoned bread cubes in a single layer over the cheese, creating a rustic crust that will become beautifully golden during baking.
8. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the bread topping is deeply golden and the cheese is bubbling around the edges.
9. Remove from oven and let rest for 8-10 minutes before serving to allow the layers to set properly.

Amazingly, the rye bread crust becomes wonderfully crisp while protecting the tender, saucy layers beneath, creating this delightful textural contrast that makes every bite interesting. The caraway seeds in the crust echo traditional rye flavors while the Russian dressing melds beautifully with the sharp Swiss cheese and tangy sauerkraut. For a fun twist, I sometimes serve individual portions in small cast iron skillets with extra Russian dressing for dipping—it makes weeknight dinner feel like a special occasion.

Easy Thousand Island Reuben Casserole

Casseroles have always been my go-to comfort food solution, especially on busy weeknights when I want something hearty without spending hours in the kitchen. This Thousand Island Reuben casserole came about during a particularly chaotic Tuesday when my family was craving Reubens but I didn’t have time to assemble individual sandwiches—sometimes the best recipes are born from kitchen improvisation!

Ingredients

– 1 pound thinly sliced corned beef, chopped
– 8 ounces Swiss cheese, freshly grated
– 1 cup sauerkraut, thoroughly drained and squeezed dry
– 1/2 cup Thousand Island dressing, high-quality
– 1/4 cup unsalted butter, clarified
– 3/4 cup panko breadcrumbs
– 1 teaspoon caraway seeds, lightly toasted
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Arrange the chopped corned beef in an even layer across the bottom of the prepared baking dish.
3. Spread the drained sauerkraut evenly over the corned beef layer, ensuring full coverage.
4. Drizzle the Thousand Island dressing in a zigzag pattern across the sauerkraut layer.
5. Sprinkle the freshly grated Swiss cheese evenly over the entire surface.
6. Combine the panko breadcrumbs, toasted caraway seeds, and freshly ground black pepper in a small mixing bowl.
7. Melt the remaining clarified butter and toss it with the breadcrumb mixture until all crumbs are lightly coated.
8. Sprinkle the buttered breadcrumb mixture evenly over the cheese layer, creating a uniform topping.
9. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is completely melted and the breadcrumbs achieve a deep golden-brown color.
10. Remove from the oven and let the casserole rest for 5-7 minutes before serving to allow the layers to set properly.

Perfectly capturing the classic Reuben sandwich experience in casserole form, the melted Swiss cheese creates creamy pockets between the tangy sauerkraut and savory corned beef. I love serving this with crisp dill pickle spears on the side to cut through the richness, and the toasted caraway seeds in the buttery panko topping add that authentic rye bread flavor without the actual bread.

Slow Cooker Reuben Casserole

Growing up with a deli-owning grandmother, I learned early that the best comfort foods often come from humble ingredients transformed with care. This slow cooker Reuben casserole captures that magic—layering classic deli flavors into a hearty, hands-off meal perfect for busy weeknights. I love how it fills the house with that unmistakable aroma of roasting rye and melting Swiss while I tackle other tasks.

Ingredients

– 1 pound thinly sliced corned beef, chopped
– 16 ounces sauerkraut, thoroughly drained and squeezed dry
– 8 slices rye bread, cut into 1-inch cubes
– 2 cups shredded Swiss cheese
– 1 cup Russian dressing
– 3/4 cup heavy cream
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon caraway seeds
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Lightly grease the interior of a 6-quart slow cooker with nonstick cooking spray.
2. Spread half of the rye bread cubes evenly across the bottom of the slow cooker.
3. Layer exactly half of the chopped corned beef over the bread cubes.
4. Distribute half of the drained sauerkraut over the corned beef layer.
5. Sprinkle 1 cup of shredded Swiss cheese evenly over the sauerkraut.
6. Repeat layers with remaining bread cubes, corned beef, and sauerkraut.
7. In a medium mixing bowl, whisk together Russian dressing, heavy cream, lightly beaten eggs, caraway seeds, and black pepper until fully emulsified.
8. Pour the dressing mixture evenly over the layered ingredients in the slow cooker.
9. Use a spatula to gently press down on the layers, ensuring the liquid penetrates throughout.
10. Cover and cook on LOW heat for 4 hours or until the casserole is set and bubbly around the edges.
11. During the final 15 minutes of cooking, sprinkle the remaining 1 cup of Swiss cheese over the top.
12. Replace the lid and continue cooking until the cheese is fully melted and slightly golden.
13. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

Beyond the melty cheese crust, you’ll discover wonderful textural contrasts—the rye bread maintains a pleasant chewiness while absorbing the creamy dressing, and the sauerkraut provides bright, tangy bursts against the rich corned beef. For a fun twist, serve scoops in toasted rye bread bowls or top with extra Russian dressing and fresh dill for added freshness.

Reuben Casserole with Caramelized Onions

Zesty and comforting, this Reuben casserole brings all the deli flavors I crave right to my dinner table—perfect for those busy weeknights when I want something hearty without the fuss. I first made this during a chilly football Sunday when my family was craving Reubens but I wanted something more substantial than sandwiches, and now it’s a regular in our rotation.

Ingredients

• 1 lb thinly sliced corned beef, chopped
• 1 lb sauerkraut, drained and squeezed dry
• 8 oz Swiss cheese, freshly grated
• 2 cups rye bread cubes, toasted
• 1 cup Russian dressing
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 tsp granulated sugar
• 1/4 cup beef stock
• 1/2 cup heavy cream
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp caraway seeds
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Heat 2 tbsp clarified butter in a large skillet over medium-low heat until shimmering.
3. Add thinly sliced yellow onions and cook for 10 minutes, stirring occasionally, until they begin to soften.
4. Sprinkle 1 tsp granulated sugar over the onions and continue cooking for 20-25 minutes, stirring frequently, until deeply caramelized and golden brown.
5. Spread the caramelized onions evenly across the bottom of the prepared baking dish.
6. Layer 1 lb chopped corned beef over the onions in an even distribution.
7. Top with 1 lb drained sauerkraut, spreading it to cover the corned beef completely.
8. Sprinkle 1 tsp caraway seeds and 1/2 tsp freshly ground black pepper evenly over the sauerkraut layer.
9. In a medium bowl, whisk together 1 cup Russian dressing, 1/4 cup beef stock, 1/2 cup heavy cream, and 2 lightly beaten pasture-raised eggs until fully emulsified.
10. Pour the dressing mixture evenly over the casserole layers, allowing it to seep down through the ingredients.
11. Cover the casserole tightly with aluminum foil and bake at 375°F for 30 minutes.
12. Remove the foil and sprinkle 8 oz freshly grated Swiss cheese evenly over the top.
13. Scatter 2 cups toasted rye bread cubes over the cheese layer.
14. Return to the oven and bake uncovered for 15-20 minutes, until the cheese is bubbly and the bread cubes are crisp.
15. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

Melted Swiss cheese forms a golden blanket over the tangy sauerkraut and savory corned beef, while the toasted rye bread cubes add wonderful textural contrast. The caramelized onions create a sweet foundation that balances the briny elements beautifully. For a fun twist, I sometimes serve individual portions in cast iron skillets with extra Russian dressing for dipping.

Gluten-Free Reuben Casserole

Venturing into gluten-free comfort food has become my latest kitchen obsession, especially when it transforms classic deli favorites into cozy casseroles. I first experimented with this Reuben-inspired dish after craving that iconic corned beef and sauerkraut combination during a rainy weekend. Honestly, it’s become my go-to for potlucks because nobody suspects it’s gluten-free until I reveal the secret!

Ingredients

– 1 pound thinly sliced corned beef, chopped
– 16 ounces sauerkraut, thoroughly drained and squeezed dry
– 2 cups shredded Swiss cheese, divided
– 1 cup gluten-free Russian dressing
– 3/4 cup gluten-free panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Spread the drained sauerkraut evenly across the bottom of the prepared baking dish.
3. Layer the chopped corned beef over the sauerkraut in a uniform distribution.
4. Drizzle the gluten-free Russian dressing evenly over the corned beef layer.
5. Sprinkle 1 1/2 cups of shredded Swiss cheese over the dressing layer.
6. In a small mixing bowl, combine gluten-free panko breadcrumbs with melted butter, caraway seeds, and black pepper.
7. Distribute the breadcrumb mixture evenly over the cheese layer.
8. Top with the remaining 1/2 cup of shredded Swiss cheese.
9. Bake at 375°F for 25-30 minutes until the cheese is golden brown and bubbly.
10. Remove from oven and let rest for 10 minutes before serving to allow layers to set.

Beyond the glorious melted cheese crust, what really makes this casserole special is how the sauerkraut maintains its tangy crunch against the tender corned beef. I love serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. The caraway seeds add that authentic rye bread flavor that makes you forget it’s gluten-free entirely!

Reuben Casserole with Pastrami Twist

Sometimes the best comfort foods come from reinventing classics, and this Reuben casserole with a pastrami twist was born from one of those lazy Sunday afternoons when I wanted all the flavors of my favorite deli sandwich without the assembly work. I’ve always preferred pastrami over corned beef for its deeper spice profile, and baking everything together creates this incredible melding of textures that’s become a regular in my winter rotation.

Ingredients

– 1 pound thinly sliced pastrami, chopped
– 6 slices rye bread, cut into 1-inch cubes
– 1 cup sauerkraut, thoroughly drained and squeezed dry
– 8 ounces Swiss cheese, freshly grated
– 1 cup Russian dressing
– 3 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Spread the rye bread cubes in a single layer on a baking sheet and toast for 8-10 minutes until golden and crisp.
3. Whisk together the lightly beaten pasture-raised eggs, heavy cream, and Russian dressing until fully emulsified.
4. Layer half the toasted rye bread cubes evenly across the bottom of the prepared baking dish.
5. Distribute the chopped pastrami evenly over the bread layer.
6. Spread the drained sauerkraut over the pastrami, ensuring even coverage.
7. Sprinkle half the freshly grated Swiss cheese over the sauerkraut layer.
8. Repeat layers with remaining bread cubes and cheese.
9. Slowly pour the egg and cream mixture evenly over the entire casserole.
10. Drizzle the melted unsalted butter over the top and sprinkle with caraway seeds and freshly ground black pepper.
11. Bake at 375°F for 35-40 minutes until the top is deeply golden and the center is set when gently pressed.
12. Let rest for 10 minutes before serving to allow the layers to set properly.

Outrageously satisfying, this casserole delivers that perfect contrast between the crispy, buttery top crust and the creamy, savory interior where the pastrami’s spice melds beautifully with the tangy sauerkraut. I love serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, and the leftovers somehow taste even better the next day when the flavors have fully married.

Spicy Mustard Reuben Casserole

Once upon a time, my grandmother’s classic Reuben sandwich inspired this cozy casserole version that’s perfect for feeding a crowd. I remember those snowy afternoons when she’d serve up her famous sandwiches, and now this dish brings all those nostalgic flavors together in one comforting bake. Honestly, it’s become my go-to for potlucks and family dinners when I want something impressive but surprisingly simple to put together.

Ingredients

– 1 pound corned beef brisket, thinly sliced against the grain
– 8 slices rye bread, cut into 1-inch cubes
– 2 cups sauerkraut, well-drained
– 1 cup Swiss cheese, freshly grated
– 1/2 cup spicy brown mustard
– 1/2 cup mayonnaise
– 1/4 cup dill pickle brine
– 3 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– 1/2 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of the melted butter.
2. Arrange the rye bread cubes in a single layer on a baking sheet and toast for 8-10 minutes until golden and crisp.
3. Whisk together the spicy brown mustard, mayonnaise, and dill pickle brine in a medium bowl until fully emulsified.
4. Layer half of the toasted rye bread cubes evenly across the bottom of the prepared baking dish.
5. Distribute the thinly sliced corned beef evenly over the bread layer, ensuring complete coverage.
6. Spread the well-drained sauerkraut in an even layer over the corned beef.
7. Sprinkle half of the freshly grated Swiss cheese over the sauerkraut layer.
8. Repeat the layering process with remaining bread cubes, corned beef, and sauerkraut.
9. In a separate bowl, combine the lightly beaten pasture-raised eggs and heavy cream, whisking until homogeneous.
10. Pour the egg mixture evenly over the entire casserole, pressing down gently to ensure saturation.
11. Top with remaining Swiss cheese and sprinkle caraway seeds and smoked paprika evenly across the surface.
12. Drizzle the remaining melted butter over the top and bake for 35-40 minutes until the cheese is bubbly and golden brown.
13. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

Golden and bubbling straight from the oven, this casserole delivers that perfect crispy-chewy texture contrast between the toasted rye crust and tender interior. The spicy mustard cuts through the richness beautifully, while the caraway seeds add that distinctive rye bread aroma throughout every bite. For an extra treat, try serving individual portions in cast iron skillets with a side of crisp pickle spears to balance the hearty flavors.

Reuben Casserole with Homemade Russian Dressing

Remember those chilly autumn evenings when only something warm, cheesy, and deeply savory will do? That’s exactly where this Reuben casserole came from—my love for the classic sandwich, but transformed into a cozy, shareable bake that’s perfect for feeding a crowd or just indulging on a lazy weekend.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 1 (16-ounce) jar sauerkraut, drained and squeezed dry
• 8 slices rye bread, cut into 1-inch cubes
• 2 cups shredded Swiss cheese
• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon sweet pickle relish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 cup unsalted butter, melted
• 1 teaspoon caraway seeds

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a medium bowl, whisk together the mayonnaise, ketchup, horseradish, sweet pickle relish, Worcestershire sauce, and smoked paprika until fully combined to create the Russian dressing.
3. Spread the drained sauerkraut evenly across the bottom of the prepared baking dish.
4. Layer the chopped corned beef over the sauerkraut in an even distribution.
5. Pour the Russian dressing over the corned beef layer, using a spatula to spread it into a thin, uniform coat.
6. Sprinkle the shredded Swiss cheese evenly over the dressing layer.
7. In a separate bowl, toss the rye bread cubes with the melted butter and caraway seeds until each piece is lightly coated.
8. Arrange the buttered rye bread cubes in a single layer over the cheese.
9. Place the casserole in the preheated oven and bake for 25–30 minutes, or until the bread topping is golden brown and the cheese is bubbly around the edges.
10. Remove the casserole from the oven and let it rest for 5–7 minutes before serving to allow the layers to set.

Very much like the sandwich but with even more gooey, melted goodness, this casserole delivers that signature tang from the sauerkraut and Russian dressing, balanced by the rich, salty corned beef and nutty Swiss cheese. I love serving it straight from the dish with a simple side of crisp dill pickles or a bright, acidic slaw to cut through the richness.

Reuben Casserole with Dill Pickle Topping

Yesterday, while organizing my grandmother’s recipe box, I rediscovered her classic Reuben sandwich recipe—which inspired this comforting casserole version that’s become my go-to for chilly evenings. You’ll love how the tangy dill pickle topping cuts through the richness, making each bite perfectly balanced.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 8 ounces Swiss cheese, freshly grated
• 1 cup sauerkraut, thoroughly drained and squeezed dry
• 1/2 cup Thousand Island dressing, high-quality
• 2 cups rye bread cubes, crusts removed and toasted
• 1/2 cup sour cream, full-fat
• 1/4 cup dill pickles, finely chopped
• 1 tablespoon unsalted butter, for greasing
• 1/2 teaspoon caraway seeds, lightly toasted

Instructions

1. Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with unsalted butter, ensuring even coverage to prevent sticking.
2. Layer the chopped corned beef evenly across the bottom of the prepared baking dish, creating a solid foundation for the casserole.
3. Spread the drained sauerkraut over the corned beef, pressing gently to form a compact layer that will meld flavors during baking.
4. Drizzle the Thousand Island dressing evenly over the sauerkraut, using the back of a spoon to distribute it uniformly for consistent flavor in every serving.
5. Sprinkle the freshly grated Swiss cheese over the dressing layer, covering the surface completely to create a golden, bubbly crust when baked.
6. In a medium mixing bowl, combine the toasted rye bread cubes with full-fat sour cream and finely chopped dill pickles, folding gently until the bread is evenly coated.
7. Spread the bread mixture over the cheese layer, arranging it in an even thickness to form a textured topping that will crisp during baking.
8. Sprinkle lightly toasted caraway seeds over the top, distributing them evenly to infuse the casserole with their distinctive aromatic quality.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is fully melted and the topping develops a deep golden-brown crust with visible bubbling around the edges.
10. Remove from the oven and let rest for 8-10 minutes before serving to allow the layers to set properly for clean slicing.

Perfectly layered, this casserole delivers a satisfying crunch from the pickle-studded topping that contrasts beautifully with the tender corned beef beneath. The tangy sauerkraut and creamy Swiss cheese create a harmonious blend that’s even better than the original sandwich. Try serving it alongside a crisp apple slaw or with extra dill pickles for those who love an extra punch of brightness.

Cheesy Reuben Casserole Bake

Finally, after years of experimenting with classic deli flavors, I’ve perfected this comforting casserole that brings all the Reuben sandwich magic to your dinner table in bake form. I actually created this dish during a snowy weekend when I craved something warm and cheesy but didn’t want to assemble individual sandwiches. Now it’s become my go-to comfort food whenever I need that perfect blend of savory, tangy, and melty goodness.

Ingredients

– 1 pound thinly sliced corned beef, chopped
– 1 pound sauerkraut, well-drained
– 8 slices rye bread, cubed
– 2 cups Swiss cheese, freshly grated
– 1 cup Russian dressing
– 4 pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of melted unsalted butter.
2. Spread the cubed rye bread evenly across the prepared baking dish and toast in the preheated oven for 8-10 minutes until lightly crisp and golden brown.
3. Layer the well-drained sauerkraut evenly over the toasted rye bread cubes, ensuring complete coverage.
4. Distribute the chopped corned beef evenly across the sauerkraut layer, breaking up any clumps with your fingers.
5. Sprinkle 1½ cups of freshly grated Swiss cheese evenly over the corned beef layer.
6. In a medium mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, and Russian dressing until fully emulsified.
7. Pour the egg and cream mixture evenly over the layered ingredients, allowing it to seep through all layers.
8. Top with the remaining ½ cup of Swiss cheese and sprinkle with caraway seeds and freshly ground black pepper.
9. Bake at 375°F for 35-40 minutes until the casserole is bubbling around the edges and the top develops a deep golden-brown crust.
10. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.

This casserole emerges from the oven with the most incredible contrast of textures—crispy rye bread edges giving way to tender, saucy layers beneath. The tangy sauerkraut cuts beautifully through the rich Swiss cheese and savory corned beef, creating that classic Reuben flavor profile in every spoonful. Try serving it with a simple green salad dressed in a sharp vinaigrette to balance the richness, or for a fun twist, scoop it into individual ramekins for elegant single-serving presentations.

Reuben Casserole with Lightened-Up Sauce

Perfect for those chilly autumn evenings when you’re craving comfort food but want something a bit lighter than the traditional Reuben sandwich, this casserole has become my go-to weeknight dinner solution. I first experimented with this recipe last fall when my family requested our favorite deli flavors in a more substantial format, and the lightened-up sauce makes all the difference without sacrificing that signature tangy richness we love.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 6 slices rye bread, cubed into ½-inch pieces
• 8 ounces Swiss cheese, freshly grated
• 1 cup sauerkraut, thoroughly drained and squeezed dry
• ¾ cup plain Greek yogurt
• ¼ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• ½ teaspoon caraway seeds
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Combine the Greek yogurt, mayonnaise, ketchup, horseradish, Worcestershire sauce, caraway seeds, and black pepper in a medium mixing bowl, whisking until completely smooth and emulsified.
3. Spread half of the cubed rye bread evenly across the bottom of the prepared baking dish to form your base layer.
4. Distribute the chopped corned beef evenly over the bread layer, ensuring coverage to the edges of the dish.
5. Sprinkle the drained sauerkraut evenly over the corned beef, pressing it down gently with your fingertips.
6. Pour the sauce mixture over the sauerkraut layer, using a spatula to spread it into an even coating that reaches all corners.
7. Top with the remaining cubed rye bread, arranging the pieces in a single, even layer across the surface.
8. Drizzle the melted butter evenly over the bread topping, ensuring all pieces receive some coverage for optimal browning.
9. Sprinkle the freshly grated Swiss cheese uniformly over the entire surface, creating a complete cheese blanket.
10. Bake for 25-30 minutes, or until the cheese is golden brown and bubbly with visible caramelization around the edges.
11. Remove from the oven and let rest for 8-10 minutes to allow the layers to set properly before serving.

Amazingly creamy with just the right amount of tang from the lightened sauce, this casserole delivers that classic Reuben flavor in every forkful. The rye bread cubes maintain a delightful chewiness while the melted Swiss creates beautiful golden pockets throughout. For a stunning presentation, serve individual portions topped with a quick-pickled red onion salad to cut through the richness.

Reuben Casserole with Pumpernickel Croutons

As the crisp autumn air settles in, I find myself craving those hearty, comforting dishes that warm both kitchen and soul—the kind of meal that turns an ordinary weeknight into something special. This Reuben casserole has become my go-to when I want all the classic deli flavors without the fuss of sandwich assembly, and those pumpernickel croutons? They’re the crunchy, savory surprise that makes every bite unforgettable.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 1 cup sauerkraut, drained and squeezed dry
• 8 ounces Swiss cheese, freshly grated
• 1 cup Russian dressing
• 4 cups pumpernickel bread, cut into 1-inch cubes
• 3 tablespoons unsalted butter, melted
• 1 teaspoon caraway seeds
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the chopped corned beef, drained sauerkraut, grated Swiss cheese, and Russian dressing, tossing gently until evenly coated.
3. Transfer the corned beef mixture to the prepared baking dish, spreading it into an even layer with a spatula.
4. In a separate bowl, toss the pumpernickel cubes with melted butter, caraway seeds, and garlic powder until each piece is lightly coated.
5. Arrange the seasoned pumpernickel cubes in a single layer over the corned beef mixture, covering the surface completely.
6. Place the casserole in the preheated oven and bake for 25–30 minutes, or until the croutons are golden-brown and the cheese is bubbly around the edges.
7. Remove the casserole from the oven and let it rest for 5–7 minutes before serving to allow the layers to set.

My favorite part is that contrast between the tender, savory filling and those crisp pumpernickel croutons, which soak up just enough of the Russian dressing to stay crunchy. Serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top each portion with a dollop of extra Russian dressing for an extra tangy kick.

Reuben Casserole with Smoked Gouda

Diving into comfort food season always brings me back to my grandmother’s kitchen, where she’d transform classic deli sandwiches into hearty casseroles that fed our entire family during chilly autumn evenings. This Reuben-inspired bake combines all those nostalgic flavors in one glorious dish that’s become my go-to for potlucks and cozy weeknights alike.

Ingredients

– 1 pound thinly sliced corned beef, chopped
– 6 slices rye bread, cubed and lightly toasted
– 8 ounces smoked Gouda cheese, grated
– 1 cup sauerkraut, drained and squeezed dry
– 1 cup Russian dressing
– 4 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of the melted butter.
2. Arrange the toasted rye bread cubes evenly across the bottom of the prepared baking dish.
3. Layer the chopped corned beef over the bread cubes, ensuring even distribution.
4. Sprinkle the drained sauerkraut evenly over the corned beef layer.
5. In a medium mixing bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, and Russian dressing until fully emulsified.
6. Pour the egg mixture evenly over the layered ingredients in the baking dish.
7. Top with the grated smoked Gouda cheese, covering the entire surface.
8. Drizzle the remaining 1 tablespoon of melted butter over the cheese layer.
9. Sprinkle caraway seeds and freshly ground black pepper evenly across the top.
10. Bake at 375°F for 35-40 minutes, until the cheese is golden brown and bubbly and the center reaches 165°F when tested with an instant-read thermometer.
11. Remove from oven and let rest for 10 minutes before serving to allow the layers to set properly.

Amazingly creamy from the smoked Gouda yet with that signature tang from the sauerkraut, this casserole delivers all the Reuben sandwich flavors in spoonable form. The rye bread cubes maintain just enough chewiness to mimic the original sandwich texture, while the caraway seeds provide that authentic deli aroma. For a fun twist, I love serving individual portions in cast iron skillets with extra Russian dressing for dipping.

Mini Reuben Casserole Bites

Vividly reminiscent of my first Reuben sandwich at a New York deli years ago, these mini casserole bites capture that iconic flavor in perfectly portioned form. I love making these for game day gatherings—they disappear faster than I can refill the platter, and the individual servings mean no messy slicing.

Ingredients

– 8 ounces thinly sliced corned beef, chopped
– 1 cup sauerkraut, thoroughly drained and squeezed dry
– 6 slices rye bread, cubed into ½-inch pieces
– 4 ounces Swiss cheese, freshly grated
– ¾ cup thousand island dressing
– 2 tablespoons unsalted butter, melted
– ½ teaspoon caraway seeds
– Freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with non-stick cooking spray.
2. Combine the cubed rye bread with melted butter in a medium bowl, tossing until all pieces are evenly coated.
3. Press approximately 1 tablespoon of the buttered bread cubes into the bottom of each mini muffin cup, forming a compact crust layer.
4. In a separate bowl, mix the chopped corned beef, drained sauerkraut, thousand island dressing, and caraway seeds until thoroughly combined.
5. Spoon the corned beef mixture evenly over the bread crusts in each muffin cup, filling them about three-quarters full.
6. Top each bite with a generous pinch of freshly grated Swiss cheese, ensuring complete coverage.
7. Bake at 375°F for 18-20 minutes, or until the cheese is golden brown and bubbly and the edges are crisp.
8. Let the casserole bites rest in the tin for 5 minutes before carefully removing with a small offset spatula.

Unbelievably satisfying, these bites deliver that perfect Reuben balance—tangy sauerkraut against rich corned beef, all held together by that distinctive rye flavor. The crisp edges give way to a wonderfully moist interior, making them ideal for dipping in extra thousand island dressing or serving alongside a crisp dill pickle spear.

Reuben Casserole with Beer-Braised Sauerkraut

Crafting this Reuben Casserole with Beer-Braised Sauerkraut came about during one of those chilly autumn evenings when I was craving the classic deli sandwich but wanted something more substantial for dinner. I’d just returned from the farmers’ market with a gorgeous head of cabbage and decided to put my own spin on sauerkraut, braising it in a rich, malty beer to deepen the flavors—trust me, it makes all the difference. This casserole brings together all the beloved Reuben elements in a cozy, shareable dish that’s perfect for feeding a crowd or enjoying as leftovers the next day.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 3 cups beer-braised sauerkraut, drained
• 8 ounces Swiss cheese, freshly grated
• 1 cup Russian dressing, prepared
• 6 slices rye bread, cubed and lightly toasted
• 2 tablespoons unsalted butter, melted
• 1 teaspoon caraway seeds
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Spread the beer-braised sauerkraut evenly across the bottom of the prepared baking dish.
3. Layer the chopped corned beef over the sauerkraut, ensuring an even distribution.
4. Drizzle the Russian dressing over the corned beef layer, using a spatula to coat lightly.
5. Sprinkle the freshly grated Swiss cheese generously over the dressing.
6. In a medium bowl, toss the cubed rye bread with melted unsalted butter, caraway seeds, and freshly ground black pepper.
7. Arrange the seasoned bread cubes in a single layer over the cheese.
8. Bake for 25–30 minutes, or until the cheese is fully melted and the bread topping is golden brown and crisp.
9. Let the casserole rest for 5–7 minutes before serving to allow the layers to set.

Each bite delivers a satisfying crunch from the rye topping, giving way to the tangy sauerkraut and savory corned beef beneath. I love serving this straight from the dish with a side of crisp pickles or a simple green salad to balance the richness. Enjoy it warm, and don’t be surprised if it becomes a regular in your comfort food rotation—it’s that good.

Reuben Casserole with Turkey Pastrami

This Reuben casserole with turkey pastrami came about during one of those hectic weeknights when I needed comfort food fast but wanted something lighter than the traditional version. The combination of melty Swiss cheese and tangy sauerkraut creates that classic deli flavor we all crave, while the turkey pastrami keeps it feeling fresh and manageable for busy schedules. Trust me, this dish has become my go-to when I want that Reuben satisfaction without spending hours in the kitchen.

Ingredients

– 1 pound thinly sliced turkey pastrami, chopped into ½-inch pieces
– 2 cups sauerkraut, thoroughly drained and squeezed dry
– 8 slices rye bread, cut into 1-inch cubes
– 2 cups shredded Swiss cheese
– 1 cup Russian dressing
– ¾ cup heavy cream
– 3 large pasture-raised eggs, lightly beaten
– 2 tablespoons unsalted butter, melted
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter.
2. Spread the rye bread cubes in a single layer on a baking sheet and toast for 8-10 minutes until crisp and lightly golden.
3. In a large mixing bowl, combine the chopped turkey pastrami, drained sauerkraut, and toasted rye bread cubes.
4. Whisk together Russian dressing, heavy cream, and lightly beaten pasture-raised eggs until fully emulsified.
5. Pour the wet mixture over the pastrami combination and fold gently until all components are evenly coated.
6. Transfer the mixture to the prepared baking dish and press down firmly with a spatula to create an even layer.
7. Sprinkle shredded Swiss cheese evenly across the top, covering the entire surface.
8. Combine the remaining melted butter with caraway seeds and black pepper, then drizzle over the cheese layer.
9. Bake at 375°F for 35-40 minutes until the cheese is bubbly and golden brown with crisp edges.
10. Remove from oven and let rest for 10 minutes before serving to allow the layers to set properly.
When this casserole emerges from the oven, the Swiss cheese forms a gorgeous golden crust that gives way to layers of tangy sauerkraut and savory turkey pastrami. The caraway seeds toasted in butter provide that essential rye bread aroma without the heaviness of actual bread dominating the dish. I love serving generous scoops alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

Reuben Casserole with Horseradish Cream

Remember that time I promised myself I’d meal prep for the week, only to find myself staring into the fridge at 6 PM on a Wednesday? That’s exactly when this glorious Reuben casserole was born—a desperate attempt to use up leftover corned beef that turned into my new comfort food obsession.

Ingredients

– 1 pound thinly sliced corned beef, chopped
– 6 slices rye bread, cubed and lightly toasted
– 8 ounces Swiss cheese, freshly grated
– 1 cup sauerkraut, thoroughly drained and squeezed dry
– 3/4 cup Russian dressing
– 2 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1 tablespoon prepared horseradish
– 1/2 cup crème fraîche
– 1 tablespoon fresh chives, finely minced
– 1 teaspoon caraway seeds
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish using 1 tablespoon of melted butter.
2. Spread the toasted rye bread cubes evenly across the bottom of the prepared baking dish.
3. Layer the chopped corned beef over the bread cubes, ensuring even coverage.
4. Distribute the drained sauerkraut evenly over the corned beef layer.
5. Sprinkle the freshly grated Swiss cheese uniformly over the sauerkraut.
6. Drizzle the Russian dressing evenly across the entire surface.
7. In a separate bowl, whisk together the lightly beaten eggs and heavy cream until fully incorporated.
8. Pour the egg-cream mixture slowly over the entire casserole, allowing it to seep between layers.
9. Sprinkle caraway seeds evenly across the top surface.
10. Brush the remaining melted butter over the surface using a pastry brush.
11. Bake at 375°F for 35-40 minutes until the top is golden brown and the center reaches 165°F when tested with an instant-read thermometer.
12. While the casserole bakes, combine crème fraîche, prepared horseradish, and minced chives in a small bowl.
13. Remove the casserole from the oven when the cheese is bubbly and the edges are crisp.
14. Let the casserole rest for 10 minutes before serving to allow the layers to set properly.
15. Dollop the horseradish cream generously over individual servings.
Just pulled from the oven, this casserole delivers that perfect Reuben texture—crisp rye edges giving way to tender, savory layers that meld together beautifully. The horseradish cream cuts through the richness with its sharp, cooling contrast, making each bite more addictive than the last. I love serving it with a simple arugula salad dressed in lemon vinaigrette to balance the hearty flavors.

Reuben Casserole with Crispy Bacon Topping

Last week, when the autumn chill finally settled in, I found myself craving the bold flavors of a classic deli sandwich but wanted something heartier for family dinner. Let’s just say this Reuben casserole was born from that exact moment of culinary inspiration—and my husband hasn’t stopped requesting it since!

Ingredients

– 8 ounces thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely julienned
– 2 tablespoons clarified butter
– 1 pound corned beef brisket, thinly sliced against the grain
– 1 cup thousand island dressing, homemade or high-quality store-bought
– 1 pound sauerkraut, thoroughly drained and squeezed dry
– 8 slices rye bread, cut into 1-inch cubes
– 2 cups Swiss cheese, freshly grated
– 1 teaspoon caraway seeds
– ½ cup beef stock
– Freshly chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter. 2. In a large cast-iron skillet over medium-high heat, render the diced bacon until crisp and golden brown, about 8–10 minutes. 3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the skillet. 4. Add the julienned onion to the skillet and sauté in the bacon fat until translucent and lightly caramelized, approximately 6–8 minutes. 5. Layer half of the rye bread cubes evenly across the bottom of the prepared baking dish. 6. Arrange the thinly sliced corned beef over the bread layer, ensuring even coverage. 7. Spread the drained sauerkraut evenly over the corned beef, then sprinkle with caraway seeds. 8. Drizzle the thousand island dressing over the sauerkraut layer, followed by the beef stock. 9. Top with the remaining rye bread cubes and the sautéed onions. 10. Sprinkle the freshly grated Swiss cheese evenly over the entire casserole. 11. Distribute the crispy bacon pieces uniformly over the cheese layer. 12. Bake uncovered for 25–30 minutes, or until the cheese is fully melted and bubbly with golden-brown spots. 13. Let the casserole rest for 10 minutes before serving to allow the layers to set. 14. Garnish with freshly chopped parsley just before serving. But what truly makes this casserole unforgettable is how the crispy bacon topping contrasts with the tender, savory layers beneath. The sauerkraut maintains just enough bite to cut through the richness, while the caraway seeds echo the rye bread’s distinct flavor. For a stunning presentation, serve it in individual cast-iron skillets with a side of crisp dill pickle spears.

Summary

Brimming with comfort and flavor, these Reuben casserole recipes offer the perfect twist on a classic favorite. Whether you’re craving something traditional or adventurous, there’s a dish here for every taste. We’d love to hear which recipe becomes your family favorite—drop us a comment below and don’t forget to share these delicious ideas on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.