Reuben Casserole has all of your favorite sandwich flavors in an easy-to-serve Crockpot casserole version. Layers of corned beef, sauerkraut, swiss cheese, Thousand Island dressing, and rye bread make a comforting meal. So skip the pub and enjoy a classic Corned Beef Casserole for a little luck of the Irish at home!
If you’re a fan of the classic Reuben sandwich, then you’re going to love this Reuben casserole recipe made in a crockpot. It’s a dish that’s easy to make, full of flavor, and perfect for those days when you want a hearty meal without spending hours in the kitchen.
The combination of corned beef, sauerkraut, Thousand Island (or Russian) dressing, sour cream, rye bread, and Swiss cheese creates a dish that’s both savory and tangy. Plus, the crockpot cooking method ensures that the flavors meld together perfectly, making for a truly delicious and satisfying meal.
Corned Beef Casserole Recipe
St. Patrick’s Day is one of my favorite days of the year because it features one of my favorite dishes, Corned Beef. Since I am always trying to find new recipes using corned beef and I have a serious love of casseroles I combined the two. Corned Beef Casserole was born and it is a keeper all year round. If you are looking for more easy casseroles try my Cowboy Cornbread Casserole, Beefy Potato Taco Casserole, or Crockpot Cheesy Cowboy Casserole.
Ingredients for Reuben Casserole
This easy Reuben casserole is a cinch to throw together and is made with simple ingredients just like the sandwich.
Canned corned beef– This is a great ingredient to use in this recipe because it’s already cooked and ready to use straight out of the can. Plus, it has that classic Reuben flavor that we’re looking for.
Sauerkraut– This fermented cabbage is a staple in Reuben sandwiches and adds a tangy flavor that pairs perfectly with the corned beef.
Thousand Island Dressing/ Russian Dressing – The thousand island dressing is a sweet and tangy sauce made from ketchup, mayonnaise, and spices. It’s a key component in the classic Reuben sandwich and adds a ton of flavor to this casserole.
Sour Cream– Adds a creamy depth to the dressing with its unique flavor.
Rye bread– This provides a sturdy base for the casserole and also adds a nice texture. Make sure to cut the bread into small cubes so that it can soak up the sauce and hold up to the weight of the other ingredients.
Swiss cheese– Finally the swiss cheese adds a delicious layer of gooeyness to the casserole. Make sure to cover the casserole completely.
How to Make Reuben Casserole
Step 1. Rinse and drain the sauerkraut.
Step 2. Mix together sour cream, Thousand Island Dressing, and sauerkraut in a separate bowl.
Step 3. Layer 1/2 the cubed bread on the bottom of the slow cooker.
Step 4. Add 1/2 the corned beef on top of the bread.
Step 5. Pour 1/2 the Thousand Island mixture on top.
Step 6. Layer swiss cheese on top of the sauce.
Step 7. Repeat layers and end with swiss cheese.
Step 8. Cover and cook on low for 3-4 hours until the cheese is bubbly.
Step 9. Serve and enjoy.
What to Serve with this Casserole
Just like the sandwich I like to serve some classic deli sides with this dish. Here are my favorites to serve with Corned Beef Casserole.
Potato Chips- Pick up a bag of chips and serve them with this casserole.
Peas- Sweet peas add a fresh pop of color and balance.
Pickles- Both sweet and sour, to balance the rich flavors of the casserole.
Coleslaw- This crunchy salad pairs well with this dish.
Mashed potatoes- You can never go wrong with mashed potatoes for a hearty, comforting side.
Bread- Irish soda bread or other crusty bread to sop up any leftover sauce from the casserole. Here’s a gluten free recipe.
St. Patrick’s Day Recipe
St. Patrick’s Day is a holiday that’s all about celebrating Irish culture and traditions. And what better way to do that than with a delicious Reuben casserole made with canned corned beef, sauerkraut, Russian dressing, sour cream, rye bread, and Swiss cheese? Another great Irish dish to try for St. Patrick’s Day is my Brown Sugar Corned Beef!
Corned beef is a traditional Irish dish, and it’s often enjoyed on St. Patrick’s Day. In fact, it’s become so closely associated with the holiday that many people think of it as the quintessential St. Patrick’s Day food. This Reuben casserole is a great way to use up any leftover corned beef from your St. Patrick’s Day feast.
The sauerkraut in this recipe is also a nod to Irish culture. Sauerkraut has been enjoyed in Ireland for centuries, and it’s often paired with hearty meat dishes like corned beef. Plus, the tangy flavor of the sauerkraut pairs perfectly with the creamy sauce and gooey cheese in this casserole.
Rye bread is a staple in Irish cuisine, and it’s often used to make sandwiches and other hearty dishes. In this casserole, the rye bread provides a sturdy base for the other ingredients and adds a nice texture to the dish.
Add all the other delicious ingredients together and this Reuben casserole is a great dish to serve on St. Patrick’s Day. It’s easy to make, full of flavor, and it’s a great way to celebrate Irish culture and traditions.
Customize Your Corned Beef Casserole
While this Reuben casserole recipe is delicious as-is, there are several substitutions you can make to customize it to your liking or to work with what you have on hand. Here are a few ideas:
- Canned corned beef: If you don’t have canned corned beef, you can substitute with leftover corned beef from a St. Patrick’s Day feast, deli corned beef, or even pastrami.
- Sauerkraut: If you’re not a fan of sauerkraut, you can substitute with thinly sliced cabbage or coleslaw mix. You can also omit the sauerkraut altogether and add more corned beef or another vegetable of your choice.
- Thousand Island Dressing or Russian dressing: If you don’t have Russian dressing, you can make your own by mixing together equal parts ketchup, mayonnaise, and relish or chopped pickles. You can also substitute with Thousand Island dressing or another creamy dressing of your choice.
- Rye bread: If you don’t have rye bread, you can substitute it with another sturdy bread like sourdough or wheat. You can also use crackers or croutons as a topping instead.
- Swiss cheese: If you’re not a fan of Swiss cheese, you can substitute it with another type of cheese like cheddar or mozzarella. You can also omit the cheese altogether or use a dairy-free cheese alternative.
What is the difference between Russian Dressing and Thousand Island Dressing?
They are both made with mayonnaise and ketchup. The key difference between the two sauces is that Russian dressing contains horseradish, which gives it a little kick, whereas Thousand Island dressing tends to be a bit sweeter. At the grocery store, it is harder to find Russian Dressing so that is why I use Thousand Island Dressing. Be sure not to buy Russian Dressing that isn’t orange color. Sometimes there is a sweeter Russian Dressing that will not work for this dish.
- Spray your crockpot with nonstick cooking spray before adding the ingredients to prevent sticking and make clean-up easier.
- Drain and rinse the sauerkraut before adding it to the casserole to remove the liquid.
- Use good-quality canned corned beef for the best flavor and texture.
- Cut the rye bread into small cubes or tear it into pieces so it can soak up the flavors of the other ingredients and become tender.
- Use a spoon to spread the sauce over the ingredients evenly.
- Cook the casserole on low heat for 3-4 hours or until the cheese is melted and bubbly and the bread is tender.
- Let the casserole cool for a few minutes before serving to prevent burns and allow the flavors to meld together.
- Garnish with chopped fresh parsley or green onions for a pop of color and flavor.
All of the ingredients I use are gluten-free. My husband has celiac disease, which means you are allergic to gluten.
You will need to make sure to use gluten-free rye bread to keep this recipe gluten-free.
Reuben Casserole (Corned Beef Casserole)
- 12 oz canned corned beef
- 16 oz sauerkraut rinsed and drained
- 1 cup thousand island dressing
- 1/2 cup sour cream
- 8 oz swiss cheese slices or shredded
- 12 slices rye bread diced into cubes
- Rinse and drain the sauerkraut.
- Mix together sour cream, Thousand Island Dressing, and sauerkraut in a separate bowl.
- Layer 1/2 the cubed bread on the bottom of the slow cooker.
- Add 1/2 the corned beef on top of the bread.
- Pour 1/2 the Thousand Island mixture on top.
- Layer swiss cheese on top of the sauce.
- Repeat layers and end with swiss cheese.
- Cover and cook on low for 3-4 hours until thecheese is bubbly
- Serve and enjoy.