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

Full-Bodied White Wine

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

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keely27 227017
Reviewed May. 26, 2015

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

Kris Countryman 84704
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."

ConnieK 54170
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."

MPrinke 137972
Reviewed Feb. 18, 2011

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

cokn4boz 46482
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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