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!
16ouncessauerkraut(drained with most of the liquid squeezed out)
6ouncesegg noodlescooked to package instructions
1poundchopped corned beef
1cupThousand Island dressing
12slices Swiss cheese
4slices rye breadtorn into pieces
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.