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    The Reuben Casserole


    Turn a famous sandwich into a casserole! Add cheddar cheese to the Swiss, and top everything with a rye bread crumb crust before baking.
    Excellent served with a crisp green salad.


    • Butter, for greasing
    • 2 c (about 8 oz) diced Nations Best® Corned Beef Round
    • 1 can (15 oz) sauerkraut, drained and rinsed, squeezed dry
    • 2 Tbsp grated onion
    • 1 c each grated Swiss & Cheddar cheeses
    • 1/2 c Thousand Island dressing
    • 1/4 c mayonnaise
    • Salt & freshly-ground black pepper, to taste
    • 3 slices rye bread, coarsely-torn
    • 2 Tbsp butter, melted


    1. Lightly butter an 8-inch square baking dish. Preheat the oven to 350 degrees F.
    2. Combine the corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and salt and pepper. Spoon into the prepared baking dish and pat down slightly.
    3. Place the bread in a food processor and pulse the machine on and off until the crumbs are fine. Add the butter and pulse to combine. Sprinkle the crumbs over the casserole.
    4. Bake until the topping is browned and the filling is bubbly about 45 minutes.