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Corned Beef ‘n’ Sauerkraut Bake

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


  • 1-3/4 cups sauerkraut, rinsed and well drained
  • 1/2 pound thinly sliced deli corned beef, julienned
  • 2 cups 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


  • 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.
  • In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through.
Nutrition Facts
1 cup: 380 calories, 27g fat (15g saturated fat), 91mg cholesterol, 1142mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 19g protein.

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Average Rating:
  • Allison
    Oct 26, 2020

    LOVED IT! My husband said, "I like better than an actual Reuben!" We will absolutely make it again and for leftovers, we popped it in the air fryer for a few minutes and it came out great then too. The tomatoes really blended it together.

  • bernerlover
    Nov 2, 2018

    good but not great. I love reubens so thought I would really love this, but it was just so so. I don't think I liked the tomatoes on it. Husband liked it well enough. I might try it again.

  • Connie
    Oct 28, 2017

    Good easy to make

  • merced67
    Jan 17, 2012

    No comment left

  • pkoehn
    Aug 7, 2007

    No comment left