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Creamy Reuben Casserole Recipe
Creamy Reuben Casserole Recipe photo by Taste of Home

Creamy Reuben Casserole Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings


  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1-1/4 cups chopped cooked corned beef
  • 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

Nutritional Facts


  1. In a large bowl, combine the sauerkraut, corned beef, sour cream, onion and garlic.
  2. 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

Nutritional Facts

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 26, 2015

"Didn't turn out as well as I'd hoped"

Reviewed Mar. 20, 2013

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

Reviewed Apr. 6, 2011

"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 Feb. 18, 2011

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

Reviewed Mar. 21, 2010

"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."

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