Reuben Casserole
This Reuben Casserole is a classic sandwich-turned-casserole situation and you don’t want to miss it! Butter-soaked pumpernickel bread, pulls of Swiss cheese, tender corned beef, briney sauerkraut, and lots of homemade reuben sauce sauciness. Let’s dive in!
Truly not sure if there is anything more fun than turning classic sandwiches into casseroles! Fine, in re-reading that sentence, it’s fair to question our fun-scale, but what we need you to understand here is that this strange, wonderful, cheesy, buttery, bready pan of nostalgic goodness is just an A+ very good time and we’re not sorry about it.
Hunks of butter-soaked pumpernickel bread that crisp in the oven, long pulls of Swiss cheese at every turn, tender corned beef tucked in and around with Thousand Island sauciness. Of course, there’s tangy briney sauerkraut throughout because all Reuben promises are kept here, in every scoopy bite.
Ingredients:
Reuben Casserole:
- 10–12 slices rye or pumpernickel bread, cubed (about 4–5 cups)
- 1/2 cup butter, melted
- 1 pound of sauerkraut, drained
- 1/2 cup fresh parsley, chopped (and a little more for topping)
- 2 teaspoons caraway seeds
- 3 cups Swiss cheese, shredded
- 1 cup reuben sauce
- 1 pound corned beef, cut into small bite-sized pieces (I buy mine at the deli – you can also use pastrami if you can’t find corned beef)
Reuben Sauce (VERY delicious):
- 1 cup mayo
- 1/4 cup ketchup
- 2 teaspoons horseradish
- 2 teaspoons Worcestershire
- 1 teaspoon sriracha
- 1/2 teaspoon paprika
- 1 small shallot, grated or minced
- salt to taste