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Layered Reuben Casserole

Traditional Reuben taste-but without the bread. Sauerkraut fans will love this hearty, layered casserole shared by Agnes Golian of Garfield Heights, Ohio. TIP: Round out this meal for two with dinner rolls and a light fruit dessert.
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    2 servings


  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 1/8 teaspoon caraway seeds
  • 1 small tomato, cut into thin wedges
  • 2 tablespoons Thousand Island salad dressing
  • 1 package (2 ounces) thinly sliced deli corned beef
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup cubed rye bread
  • 2 teaspoons butter, melted


  • Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle with caraway seeds. Layer with the tomato wedges, salad dressing, corned beef and Swiss cheese. Toss bread cubes and butter; sprinkle over the top.
  • Bake, uncovered, at 375° for 25-30 minutes or until heated through.
Nutrition Facts
1 each: 166 calories, 8g fat (3g saturated fat), 36mg cholesterol, 1403mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 12g protein.

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Average Rating:
  • angcy
    Mar 30, 2015

    Easy and tasty. I am not a reuben eater and I like it too. This dish has a good and well balanced flavor.

  • daisey5
    Jan 30, 2010

    The only thing I changed was to use the fat free dressing.

  • bookboss
    Aug 25, 2009

    re" Reuben CasseroleI've been making this in the slow cooker for years with chicken breasts and french dressing. A real family favorite! About 6 hours on low.

  • SunnieB
    Aug 24, 2009

    Could this be made in a slow cooker?

  • djb1240
    Mar 16, 2009

    Sounds delicious.