With this Reuben casserole recipe, you'll get all the flavors of a Reuben sandwich without the time-consuming process of grilling sandwiches one by one. The savory corned beef, melty Swiss cheese, sauerkraut, tangy Thousand Island dressing, and buttery crisp rye bread cubes sit temptingly atop the whole shebang! It's all there!
The Reuben sandwich, that famous combination of corned beef, sauerkraut, Swiss cheese, rye bread, and Thousand Island dressing, wasn't invented in Ireland, nor by an Irish cook. Rather, according to one of the most prevalent accounts, it was created at the famous Blackstone Hotel in Omaha, Nebraska, by Reuben Kulakofsky, a Jewish-Lithuanian-born grocer.
How did corned beef become synonymous with Irish cuisine anyway? It's a long story! The sandwich seems so Irish because the two main ingredients are corned beef and cabbage, and we've come to think of them as an Emerald Isle thing. If you're really curious, here's a long but fascinating article on the subject from The Smithsonian magazine.
According to Martha Stewart, a typical celebratory meal for the St. Patrick's Day holiday in Ireland is more likely to be a leg of lamb served with colcannon, a fish pie made with haddock or cod, a shepherd's pie, or beef stew with Guinness. And you can forget the green beer; a good Irishman would never desecrate a fine beer that way.
To sum it up, the Reuben is an American invention, thanks to our country's long history as a melting pot for people from around the world. I love that about our country. As a child of immigrants, I find it a trait that is especially dear to me.
Honestly, Reuben casserole is so easy to make—you will be delighted! Start by spraying or greasing a 9″ by 13″ baking dish. Cut the corned beef into bite-size pieces for easier serving and spread it evenly on the bottom of the pan.
Next, squeeze every bit of liquid out of two cups of sauerkraut. I did this by putting it in a clean dishtowel and wringing the heck out of it. You do not want any juice because it will make a soggy casserole. Spread the sauerkraut evenly over the beef.
Spread one cup of your favorite Thousand Island Dressing evenly over those two layers.
Now grate an eight-ounce block of Swiss cheese. It should make about two cups. Please grate your cheese! I know it's easier to buy shredded cheese, but when you shred your own, it does not have any weird stuff on it that keeps the shreds from sticking together. I want to make America "grate" again. (Sorry, I can never resist a pun!)
Ack!! I forgot to take a picture of this step, but you get the picture! Next, spread a layer of grated Swiss cheese on top.
Finally, cube six slices of your favorite rye bread. I love everything about this marbled loaf! The way it looks, the way it tastes, and how beautifully it toasts!
Melt a stick of butter in a glass measuring cup so you have a pouring spout. Be sure to put a napkin on top to corral the splatters! Put the bread cubes into a bowl, sprinkle on some garlic powder, and drizzle the butter over them. Toss so the butter is evenly distributed.
Now pour those buttery bites on top of everything, and garnish it with parsley if you're like me and cannot leave well enough alone.
Pop it in a 350-degree oven for about 30 minutes or until the cheese is melty and the rye cubes are toasty. The aroma of the casserole in the oven will make you so hungry!! You're going to love this Reuben casserole recipe! This easy casserole is absolutely delicious!!
Here's a recipe for a casserole that tastes exactly like a Reuben sandwich but faster and easier than grilling sandwiches one by one.
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