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Reuben Casserole Recipe

Reuben Casserole Recipe photo by Taste of Home

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This is a great dish to serve for St. Patrick's Day - or any time. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. It's always well received at a potluck.—Margery Bryan, Royal City, Washington

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Reuben Casserole Recipe

Prep: 10 min. Bake: 25 min.

Yield: 4 Servings

10 25 35

Ingredients

1 jar (16 ounces) sauerkraut, rinsed and well drained
1-1/4 cups chopped cooked corned beef (about 1 pound)
1 cup (8 ounces) sour cream
1 small onion, chopped
1 garlic clove, minced
1 cup (4 ounces) shredded Swiss cheese
2 slices rye bread, cubed
2 tablespoons butter, melted

Directions

In a large bowl, combine the sauerkraut, corned beef, sour cream, onion and garlic.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese and bread; drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Originally published as Reuben Casserole in Taste of Home February/March 2003, p39

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Reviews for Reuben Casserole

Reuben Casserole

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Reviewed on Mar. 20, 2013 by Kris Countryman

I made this with leftover corned beef after St. Pat's Day. It was yummy. It does have a lot of fat though.

Reviewed on Apr. 06, 2011 by ConnieK

Very good. It doesn't taste like a Reuben sandwich. It has a flavor that is all it's own that is equally delicious.

Reviewed on Feb. 18, 2011 by MPrinke

I've made this and everyone who has had it loves it.

Reviewed on Mar. 21, 2010 by cokn4boz

This is a big hit with my family. We made it for the first time last year after St. Pats day and it was requested again this year. I buy at least 2 corned beef so we have enough for sandwiches and this casserole.