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Reuben Casserole Recipe

Reuben Casserole Recipe photo by Taste of Home

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Whenever I have leftover mashed potatoes, this is the recipe I think of first. Not only does it use up leftovers, it's convenient when you need to have supper ready quickly. The men in my family especially enjoy this casserole.

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Reuben Casserole Recipe

Prep: 10 min. Bake: 30 min.

Yield: 6-8 Servings

10 30 40

Ingredients

3 to 4 cups mashed potatoes
1 can (16 ounces) sauerkraut, rinsed and drained
4 green onions, sliced
2 cups diced cooked corned beef
1 cup (4 ounces) shredded Swiss cheese
Paprika

Directions

Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Originally published as Reuben Casserole in Country Extra November 1993, p51

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Reuben Casserole

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Reviewed on Mar. 28, 2013 by suezzeeq

Made this for dinner tonight. Went over very well with the hubby (he actually asked for seconds!!). I also followed some of the reviewers and changed a few things. I used and 8x10 baking dish and added 2 chopped green onions to the mashed potatoes. I layered the sauerkraut on top of the potatoes. Then added the diced corned beef. Poured Russian salad dressing over all (add enough for your taste, I used about 1/3 of a large bottle). Then added my own shredded swiss cheese. I used 7 ounces (Cracker Barrel Baby Swiss) since we LOVE cheese in this house. Topped off with crumbled toasted rye bread (I used gluten free bread since I am gluten intolerant). Baked for 30 minutes as directed at 350 degrees. Fabulous!! Easy and not alot of clean up either.

Reviewed on Jan. 24, 2012 by Nanahavana

I made it for St. Patrick's day dinner. Everyone enjoyed it.

Reviewed on Nov. 28, 2011 by scarlet286

I was skeptical beause of the mashed potatoes, but this was sooooo good! Will definitely make again!

Reviewed on Jan. 02, 2011 by daisey5

I layered just like FriedaG and vickkinmyhead said to and it was great. This was a great way to use corned beef.

Reviewed on Oct. 05, 2010 by jenjerry

I didn't really care for this, maybe if I would have cooked the corned beef myself it would have been better but I just bought deli meat and I thought it was pretty salty and processed. I also don't care for swiss cheese so I won't make this again.

Reviewed on Mar. 18, 2010 by vickiinmyhead

This recipe sounded really good to me, but I did make a few changes. I layered the sauerkraut on top of the potatoes like one reviewer did and left out the green onions. To me the sauerkraut adds pleanty of flavor. I then added the diced corned beef and drizzled Wishbone Russian Dressing over the meat. I love this on Reuben sandwiches. I added the swiss cheese and then toasted three slices of rye bread and crumbled it evenly over the top. It was soooo good and really gave that Reuben sandwich flavor. Thanks for giving me the stepping stones to my family's new favorite recipe.

Reviewed on Mar. 17, 2009 by LElvin

I made this yesterday and it got raving reviews from my husband!! My kids who don't care for sauerkraut usually ate it all up as its flavor was not as strong when mixed with the cheese and mashed potatoes. Thanks a bunch for sharing.

Lisa E

Reviewed on Feb. 10, 2008 by FriedaG

I was browsing for another Reuben recipe when I ran across this one, so on a whim I tried it. I'm glad I did because it's easy and tasty, though I did the layering a bit differently. I mixed the potatoes and green onions and spread that layer, then over them I put a separate layer of sauerkraut -- then as the recipe directed. The original submitter is right: the men in my family especially enjoyed it, too.