Easy Reuben Casserole with Melted Cheese Tips, FAQ & printable recipe

Tips for success

To achieve a more intense flavor profile, consider incorporating a small amount of caraway seeds into the corned beef and sauerkraut mixture before baking. This adds a traditional touch that complements the tangy sauerkraut perfectly.

Always ensure the casserole rests for at least five minutes after coming out of the oven; this helps the layers set slightly, making it much easier to scoop and serve without the dish falling apart.

If you prefer a crispy texture on the edges, ensure you spread the mixture firmly into the corners of the baking dish. This encourages the cheese to brown nicely along the edges where it touches the hot sides of the pan.

Using a high-quality Thousand Island dressing can also make a significant difference in the final taste, so choose one that is well-balanced with a good amount of relish and spice.

Variations

• Spicy Reuben Casserole: Add a tablespoon of hot sauce or diced jalapeños to the corned beef and sauerkraut mixture before baking to introduce a spicy kick that cuts through the richness of the cheese.
• Herbed Reuben Casserole: Mix a teaspoon of dried dill or fresh chopped chives into the shredded cheese before topping the casserole for an added layer of fresh, herbal flavor that brightens the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Not recommended, as the texture of the sauerkraut and the cheese can become compromised after thawing.

Reheat

Reheat individual portions in a microwave-safe dish until steaming hot, or warm in a 350°F oven until the cheese is melted and bubbling again.

Store any leftovers in an airtight container to maintain the best quality. The casserole can be kept in the refrigerator for up to three days.

When storing, try to keep the dressing and pickles separate if possible, though it is perfectly fine to store the entire dish together if needed. Ensure the casserole has cooled completely to room temperature before placing it into the refrigerator to maintain food safety.

This dish can be assembled up to 24 hours in advance. Combine the corned beef and sauerkraut in the baking dish, cover tightly with foil, and refrigerate.

When ready to bake, add the shredded cheese and proceed with the cooking instructions, perhaps adding an extra five minutes to the baking time if the casserole is being cooked straight from the refrigerator. Do not add the dressing or pickles until just before serving.

Serving ideas

Serve this casserole hot, straight from the oven, using a sturdy spatula to ensure clean portions. It pairs wonderfully with a side of fresh greens or a simple cucumber salad, which helps balance the richness of the cheese and the saltiness of the corned beef. The presentation is best when it is served directly from the baking dish, allowing guests to see the bubbling, melted cheese topping.

For a more complete meal, consider serving small portions alongside a light appetizer or a simple vegetable dish. The strength of the flavors means that a little goes a long way, making this a great option for shared dining. Ensure each serving includes a good portion of the cheesy top, as this is the highlight of the dish and provides the most satisfying textural contrast.

Frequently asked questions

Recipe card

Easy Reuben Casserole with Melted Cheese

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 1 lb cooked corned beef, diced
• 16 oz sauerkraut, drained
• 2 cups shredded Swiss cheese
• 1/2 cup Thousand Island dressing
• 1/4 cup diced pickles

Instructions

1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the diced cooked corned beef and the drained sauerkraut. Mix well until the ingredients are evenly distributed, then transfer the mixture into a 9x13 inch baking dish, spreading it out into an even layer.
2. Sprinkle the shredded Swiss cheese generously over the top of the corned beef and sauerkraut mixture. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is bubbling, melted, and golden brown on top.
3. Remove the casserole from the oven and let it rest for 5 minutes. Drizzle the Thousand Island dressing evenly over the hot cheese, then scatter the diced pickles over the top. Serve warm while the cheese is still stretchy and the dressing is flavorful.

Contains: milk, eggs

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

6.2 g

Fat

31.4 g

Fiber

2.1 g

Sugar

3.2 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.