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One bite of a rueben casserole on a white plate.

Reuben Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


Put the flavors of the classic Reuben sandwich into a casserole dish with this Reuben Casserole. A great dinner that is easy to make, feeds four people and tastes great. 


Units Scale
  • 1/2 pound cooked corned beef, diced
  • 8 ounces swiss cheese, shredded
  • 14 ounces sauerkraut, drained (one can)
  • 3/4 cup whole milk
  • 2 tablespoons chili sauce
  • 2 tablespoon minced yellow or white onion
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper, plus more as needed
  • 2 tablespoons all-purpose flour
  • 3 ounces rye bread, chopped
  • 1 tbsp olive oil
  • 1/4 tsp salt


  1. Preheat oven to 375° Fahrenheit – you will use the bottom rack
  2. Mix all ingredients except bread, oil, and 2 ounces of the cheese
  3. Put into a 1 ½ quart casserole dish
  4. Toss rye bread with olive oil and salt
  5. Top casserole with rye bread and then remaining cheese
  6. Bake for 30 minutes on the bottom rack
  7. Remove and serve!


  • Don’t use finely shredded swiss cheese on top of the bread, If you do, keep a closer look to make sure it doesn’t burn.
  • I call for whole milk, but any milk should really work.
  • Use either leftover corned beef or just pick some up from the deli. 
  • If you don’t have chili sauce or don’t want to buy it, ketchup is fine.