Mini Reuben Casseroles Recipe
Mini Reuben Casseroles Recipe photo by Taste of Home
Next Recipe

Mini Reuben Casseroles Recipe

Read Reviews
5 6 3
Publisher Photo
These cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Featured In: 19 Reuben Recipes
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons olive oil
  • 2 cups cubed cooked beef roast
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/4 cups shredded Swiss cheese, divided
  • 1/3 cup 2% milk
  • 1/2 cup Thousand Island salad dressing
  • 2 slices rye bread, cubed
  • 1 tablespoon butter, melted
  • 1/2 teaspoon onion powder

Nutritional Facts

1 serving: 650 calories, 41g fat (15g saturated fat), 130mg cholesterol, 1782mg sodium, 31g carbohydrate (12g sugars, 5g fiber), 37g protein.


  1. Preheat oven to 350°. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to four greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet.
  2. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Mini Reuben Casseroles in Simple & Delicious April/May 2011, p10

Reviews for Mini Reuben Casseroles

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
slmacbeth User ID: 596276 226431
Reviewed May. 17, 2015

"I want to make this, but I don't have the mini ramekins. Can I make in a 9 inch square pan? And would the cooking time be different?"

albertevalyn User ID: 1052326 193786
Reviewed Mar. 20, 2012

"Haven't tried recipe but sounds good but useing leftover corned beef. Will make review after I try but wanted to comment on ads, I tried what charlene said and still got ads. It does use more ink for all that."

Cate_in_WY User ID: 2042230 184960
Reviewed Mar. 16, 2012

"charlenepaugustyn - at the right of the recipe, there is an icon marked "print" - click on that, it will take you to a page that is just the recipe and the picture; you can print from that page, and you get no ads."

charlenepaugustyn User ID: 3862805 192406
Reviewed Mar. 16, 2012

"PLEASE, PLEASE, give us a way to delete the ad on the right side, when you go to print a recipe off. It is using up all my colored ink for an ad that should not have to be printed. Thanks"

tlbouquet User ID: 6233802 118254
Reviewed Oct. 18, 2011

"Delicious. (Used a beef pastrami in place of the roast beef.) My initial thought was that mixing all of the ingredients would blur together, but was pleasently pleased that each ingredient had held onto it's own flavor. Have made this twice this month! A crowd pleaser!"

Sally K User ID: 5809278 195487
Reviewed Apr. 12, 2011

"This dish was so "Simple and Delicious." My 12 yr old grandson loved it, too. I have just added this to my list of favorites. For the rye bread, I made the "Rustic Rye bread" recipe found in "Healty Cooking", Feb/Mar 2010. It really helped to make the dish special."

Loading Image