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Corned Beef 'n' Sauerkraut Bake Recipe
Corned Beef 'n' Sauerkraut Bake Recipe photo by Taste of Home

Corned Beef 'n' Sauerkraut Bake Recipe

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I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.—Susan Stahl, Duluth, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings


  • 1-3/4 cups sauerkraut, rinsed and well drained
  • 1/2 pound thinly sliced deli corned beef, julienned
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup Thousand Island salad dressing
  • 2 medium tomatoes, thinly sliced
  • 6 tablespoons butter, divided
  • 1 cup coarsely crushed seasoned rye crackers

Nutritional Facts

1 cup equals 380 calories, 27 g fat (15 g saturated fat), 91 mg cholesterol, 1142 mg sodium, 15 g carbohydrate, 4 g fiber, 19 g protein.


  1. Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer half the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter.
  2. In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through. Yield: 6 servings.
Originally published as Corned Beef 'n' Sauerkraut Bake in Casserole Cookbook 2001, p70

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