Reuben Casserole

Every layer of a classic Reuben sandwich stacked into a casserole dish and baked until bubbly. Tangy sauerkraut on the bottom, salty corned beef in the middle, melted Swiss cheese over everything, and a creamy Thousand Island dressing holding it all together.

The buttered bread crumb topping stands in for the toasted rye and gives you that crunch you’d miss otherwise. Twelve minutes in the microwave is all it takes, though you can also bake this in a conventional oven if you prefer a more browned, gratineed top.

Rinsing the sauerkraut before layering it in is key. It tames the sharp vinegar bite and lets the other flavors come through without being overwhelmed by brine.

Pro Tips

• Squeeze the rinsed sauerkraut dry in a clean towel. Excess moisture makes the casserole watery and dilutes the dressing layer.
• Break the corned beef into small, uneven pieces rather than neat slices. Rough chunks distribute better across every bite.
• If baking in a conventional oven instead of the microwave, go with 350°F (175°C) for about 25 minutes until the cheese is fully melted and edges are bubbling.
• Use leftover corned beef from a St. Patrick’s Day dinner for the best flavor and texture.

Variations

• Swap corned beef for pastrami for a smokier, peppered version.
• Use rye bread crumbs (pulse stale rye in a food processor) for a more authentic Reuben flavor in the topping.
• Add a layer of sliced dill pickles between the meat and cheese for extra tang.