Reuben Casserole

Name: Reuben Casserole
Prep time: 15 min
Total time: 1 h
Yield: 8 - 10 serving(s)
Ingredients: 1/2 c. unsalted butter, melted, divided, plus more for pan; 1 10 1/4-oz. can cream of chicken soup; 1/2 c. milk; 2 c. shredded Swiss cheese, divided; 1/2 c. Thousand Island dressing, plus more for drizzling; 2 tsp. caraway seeds; 2 tsp. kosher salt; 1 tsp. black pepper; 30 oz. bag frozen shredded hash browns, thawed; 1 lb. corned beef, cut into 1/2-inch pieces; 1 lb. sauerkraut, drained well; 6 slices (about 6-0z.) marbled rye sandwich bread, cut into 1-inch pieces; Chopped parsley, for garnish

It's everything you love about the sandwich!

By Hannah Klinger; Recipe by Sloane LaytonPublished: Feb 22, 2023

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the pioneer woman's reuben casserole recipe

Caitlin Bensel

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

1 hr

Jump to recipe

The classic deli reuben sandwich and all its trimmings goes from sandwich to baking dish in this reuben casserole! Nothing is missing here: Thousand Island dressing flavors a creamy hash brown base that's layered with corned beef, sauerkraut, Swiss cheese, and a marbled rye crouton topper. It's the perfect way to turn leftover corned beef from a traditional Irish dinner on St. Patrick's Day into a hearty second meal. Don't forget to place frozen hash browns in the fridge in the morning—they'll take about six hours to thaw.

What is the best sauerkraut for a reuben?

Whether you're making a sandwich or this sandwich-inspired casserole, look for the sauerkraut that's in the refrigerator case, rather than canned or jarred kraut. It has a cleaner, brighter flavor and more crunch.

What is corned beef?

You'll find corned beef in three forms at the store: A ready to cook brisket with spice packet in the meat case, ready to slice corned beef at the deli counter, and corned beef in a can. Use either cooked or deli corned beef for this recipe (canned corned beef can be used for corned beef hash).

What's the difference between corned beef and pastrami?

The biggest difference in comparing pastrami versus corned beef these two deli meats is how they're cooked: Corned beef is brined in liquid, and pastrami is rubbed with spices and salt and smoked.

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Ingredients

1/2 cup
unsalted butter, melted, divided, plus more for pan
1
10 1/4-oz. can cream of chicken soup
1/2 cup
milk
2 cups
shredded Swiss cheese, divided
1/2 cup
Thousand Island dressing, plus more for drizzling
2 tsp.
caraway seeds
2 tsp.
kosher salt
1 tsp.
black pepper
30 oz.
bag frozen shredded hash browns, thawed
1 lb.
corned beef, cut into 1/2-inch pieces
1 lb.
sauerkraut, drained well
6
slices (about 6-0z.) marbled rye sandwich bread, cut into 1-inch pieces
Chopped parsley, for garnish

Directions

1. Step 1Preheat the oven to 350°. Stir together 1/4 cup of melted butter, the cream of chicken soup, milk, 1 cup of the Swiss cheese, Thousand Island dressing, caraway seeds, salt, and pepper in a large bowl. Add the hash browns and mix until well combined.
2. Step 2Lightly grease a 9-by-13-inch baking dish with butter. Spread the hash brown mixture into an even layer in the prepared dish. Top with the corned beef, sauerkraut, and the remaining 1 cup of Swiss cheese.
3. Step 3Toss together the bread pieces and the remaining 1/4 cup of melted butter in a large bowl. Sprinkle the bread evenly over the casserole.
4. Step 4Bake until the casserole is hot and bubbly around the edges, 45 to 55 minutes, tenting with foil after 30 minutes if needed to prevent excess browning. Drizzle with Thousand Island dressing, sprinkle with parsley and serve hot.

Tip: Use leftover corned beef from slow cooker corned beef and cabbage! If you don't have leftovers, order corned beef from the deli. Ask for it to be sliced about 1/4-inch thick, then cut into a 1/2-inch dice.

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