Why You’ll Love Reuben Casserole Recipe

I love this recipe because it’s hearty, simple, and perfect for feeding a group. All the bold flavors meld together beautifully in the oven, and I don’t have to stand around assembling individual sandwiches. It’s a great option for busy nights when I still want something filling and flavorful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced beef, cut into strips
¾ cup Russian-style salad dressing
cooking spray
2 cups shredded Swiss cheese

Directions

I start by preheating the oven to 400°F and spraying a 9×13-inch casserole dish with cooking spray so nothing sticks. I also spray one side of a sheet of aluminum foil and set it aside.

I spread the cubed rye bread evenly across the bottom of the prepared casserole dish. Next, I layer the sauerkraut over the bread, followed by the sliced beef. I pour the Russian-style dressing evenly over everything so it soaks into the layers.

I cover the casserole with the prepared foil, sprayed side facing down, and place it in the oven. After baking covered, I remove the foil and sprinkle the shredded Swiss cheese evenly over the top. I return the dish to the oven and bake until the cheese is fully melted and bubbly.

Once it’s done, I let it sit for a few minutes before serving so the layers settle nicely.

Servings and Timing

This recipe makes about 6 servings.
Prep time is around 15 minutes.
Cook time is about 30 minutes.
Total time comes to approximately 45 minutes.

Variations

I sometimes add a little caraway seed to enhance the rye flavor. When I want extra crunch, I toast the rye bread cubes lightly before layering them. I’ve also added sautéed onions for extra depth and sweetness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the oven or microwave until heated through. If reheating in the oven, I loosely cover it so the top doesn’t dry out.

FAQs

Can I prepare this casserole ahead of time?

I can assemble it a few hours ahead and keep it covered in the refrigerator, then bake when ready.

Do I have to rinse the sauerkraut?

I rinse it to reduce excess salt and sharpness, but I can skip rinsing if I want a stronger flavor.

Can I use a different type of cheese?

I’ve used provolone or mozzarella, but Swiss gives the most classic flavor.

How do I keep the bread from getting soggy?

Covering it while baking helps it absorb flavor without drying out, and removing the foil at the end allows the top to set.

Can I make this in a smaller dish?

Yes, I halve the ingredients and use a smaller baking dish.

What should I serve with this casserole?

I like serving it with a simple green salad or roasted vegetables to balance the richness.

Is this dish very salty?

It’s flavorful, and rinsing the sauerkraut helps control the salt level.

Can I freeze this casserole?

I can freeze it, but I prefer it fresh because the texture is best right out of the oven.

Can I add extra dressing?

I sometimes drizzle a little extra on top when serving for more creaminess.

How do I know when it’s done?

I look for melted, bubbly cheese and a hot center when I cut into it.

Conclusion

This Reuben casserole is a comforting, crowd-pleasing dish that brings bold, classic flavors together in an easy baked meal. I love how simple it is to prepare while still delivering that hearty, satisfying taste that makes it feel like a special treat.