Reuben Casserole is a family favorite with layers of warm egg noodles, tangy sauerkraut, thousand island dressing, corned beef, gooey cheese, and buttery toasted rye bread. It’s like a reuben sandwich made even better in one dish for easy clean up!
Sauerkraut, Thousand Island dressing, and rye bread are usually not my favorites on their own. But combined with corned beef, gooey cheese, and warm egg noodles in this reuben casserole recipe, I couldn’t love them more.
It’s like a reuben sandwich, made even better! I love the addition of egg noodles to this casserole because they are so comforting and filling. And the cheese melts when it bakes around the toasty rye bread. The tangy sauerkraut and thousand island and salty corned beef work to break up those comfort food flavors to create a truly amazing dish.
We make slow cooker corned beef and cabbage for St. Patrick’s Day every year, and there is no better way to use up the leftovers!
Can you Freeze Reuben Casserole?
Yes, you can freeze this reuben casserole! Follow steps 1 through 7 in the recipe. Do not pour on the butter. Instead, place a lid on your baking dish, and freeze.
It can be frozen for up to one month in a standing freezer or 3 months in a deep freezer.
When you’re ready to use the casserole, place it in the refrigerator to thaw overnight. Then complete the recipe with the butter drizzle, and bake.
What to Serve with Reuben Casserole
This Reuben Casserole is pretty much a meal all on its own. It already has meat, dairy, and carbs.
For sides, I like to keep it simple and fresh, like a simple salad with vinaigrette dressing, roasted carrots, steamed broccoli, or mixed vegetables.
More St Patrick’s Day Recipes You’ll Love
- Slow Cooker Corned Beef and Cabbage – our favorite for St Patrick’s Day!
- Reuben Dip – another great way to use up leftover corned beef!
- Ranch Cheddar Beer Dip – try this recipe with Guiness!
- Irish Cream Coffee Creamer – start your St Patrick’s day right!
- All St. Patrick’s Day Ideas
- 16 ounces sauerkraut (drained with most of the liquid squeezed out)
- 6 ounces egg noodles cooked to package instructions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound chopped corned beef
- 1 cup Thousand Island dressing
- 12 slices Swiss cheese
- 4 slices rye bread torn into pieces
- 2 tablespoons butter melted
- Preheat oven to 350°F.
- Place sauerkraut and cooked noodles in the bottom of a 9″x13″ baking dish. Stir to combine.
- Season sauerkraut mixture with salt and pepper.
- Layer corned beef over sauerkraut mixture. Spread evenly.
- Spread Thousand Island evenly over corned beef layer.
- Layer Swiss cheese over Thousand Island dressing.
- Top with rye bread pieces.
- Drizzle melted butter over bread.
- Bake for 30 minutes.
- To squeeze the sauerkraut, drain it first in a colander or strainer. Then layer 3 or 4 paper towels, and transfer the sauerkraut onto them. Pick up the paper towels in a bundle and gently squeeze the sauerkraut over the sink, so that there’s less liquid but it’s not totally dry.
- What kind of corned beef? I used leftover corned beef from my slow cooker corned beef and cabbage recipe for the photo shoot and video. You can also grab a pound of sliced corned beef at the deli counter of your grocer if you don’t have any leftovers.
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