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Layered Reuben Casserole

 Layered Reuben Casserole
Traditional Reuben taste-but without the bread. Sauerkraut fans will love this hearty, layered casserole shared by Agnes Golian of Garfield Heights, Ohio. TIP: Round out this meal for two with dinner rolls and a light fruit dessert.
2 ServingsPrep: 15 min. Bake: 25 min.


  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 1/8 teaspoon caraway seeds
  • 1 small tomato, cut into thin wedges
  • 2 tablespoons Thousand Island salad dressing
  • 1 package (2 ounces) thinly sliced deli corned beef
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup cubed rye bread
  • 2 teaspoons butter, melted


  • Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle with
  • caraway seeds. Layer with the tomato wedges, salad dressing, corned
  • beef and Swiss cheese. Toss bread cubes and butter; sprinkle over
  • the top.
  • Bake, uncovered, at 375° for 25-30 minutes or until heated
  • through. Yield: 2 servings.