How to Make the Best Oven Baked Reuben Sandwich Casserole

This oven baked Reuben casserole combines all the flavors of a classic Reuben sandwich with rye bread, sauerkraut, corned beef, noodles, and melty Swiss cheese. This hearty recipe is an easy Reuben bake that includes pasta for a comfort food twist. Learn how to make this best-ever Reuben sandwich casserole for a quick and satisfying family meal. Pin this recipe now to have a delicious and easy dinner idea ready to try!

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I like Reuben sandwiches. When I was growing up, my mom made Reubens a lot, and we always looked forward to eating them.

I'm not sure why, but my mom always used potato pancakes instead of rye bread. She used a pouch mix to make the potato pancakes, and they were so tasty.

While I loved my mom's potato pancake reubens, making the pancakes is one extra step between me and getting dinner on the table, so we typically just use bread.

But then, we discovered this casserole recipe, and it was a total game changer. Reuben casserole is a lot easier to make than regular Reuben sandwiches for four people, and it tastes just as good. Maybe even better.

So there you have it. We have reuben casserole now instead of sandwiches. Try it. I think you'll love it too.

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Why this is the best baked reuben casserole recipe

Reuben casserole is the ultimate comfort food. Rich, cheesy, creamy, saucy, and full of corned beef and sauerkraut, this thick, baked pasta dish is like heaven on a plate.

Reuben casserole is a simple and easy baked pasta recipe. This great weeknight pasta casserole is as easy as dumping a few things together; it doesn't get any easier than that! The recipe is simple with only a few ingredients, so prep is very quick and easy too.

The ingredients for this easy recipe are very common and very inexpensive. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited.

This recipe is easy to serve. It doesn't get easier than a dump-and-go casserole, which makes this a perfect weeknight dinner for a busy mom or dad.

This recipe is a family favorite. Kids especially love the tangy sauerkraut and tender pasta.

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What you'll need to make reuben sandwich bake

Equipment

• Deep 9x13 baking dish - You could halve this recipe and make it in a 9x9 baking dish.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

First of all, your ingredients matter. Some people like reubens the way my mom always made them which was using canned corned beef and canned sauerkraut (either home canned or bought in a can at the grocery store). Some people swear by sliced corned beef and bagged sauerkraut. Which you choose will dramatically alter the taste and texture of your finished casserole, so choose carefully. And, if you make this dish and don't like it, you could always go back and try the opposite ingredients and see if you like it better that way.

• Mayonnaise - Not Miracle Whip. You need to use real, rich mayo.
• Thousand Island salad dressing
• Sauerkraut - Drain this well before adding to the casserole so that your casserole isn't watery.
• Shredded or chopped corned beef - You can buy this sliced in the deli, or you can find this with the canned meats on the shelf. You could also make your own corned beef or use leftover corned beef and shred that. (I've never personally done that, but I know that it would work.)
• Egg noodles - Any shape or style of pasta would work, but I like the flavor of egg noodles in this casserole.
• Shredded Swiss cheese - You could also use slices and just lay it across the top of the rye bread. Swiss is the authentic reuben flavor, but you could substitute mozzarella or gouda if you needed to.
• Rye bread cubes - You can use dark or light rye or even pumpernickel, and you'll want to cut it into cubes. It is easier if you leave the loaf of bread sit out for a few hours up to a day before trying to cut it.

How to make the best baked reuben sandwich casserole

1. Preheat oven to 350º.
2. Combine mayo and Thousand Island dressing in a small bowl. Set aside.
3. Cook the noodles according to package directions.
4. Toss together kraut, corned beef and noodles.
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5. Add the dressing mixture and stir to mix well.
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6. Spritz a 9x13 casserole dish with nonstick cooking spray and dump the corned beef mixture into it, smoothing it out evenly in the pan.
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7. Cover with bread cubes and sprinkle with Swiss cheese.
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8. Cover with aluminum foil. Bake for 30 to 40 minutes, until the cheese is melted and the casserole is bubbly.
9. Remove foil and broil for 2-3 minutes to toast bread and brown cheese.
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Variations & substitutions

You could chop an onion and add that to the noodle mixture. I would probably sauté it in butter before adding it to the casserole.

You can use a different type of cheese. Swiss is the classic flavor but you could substitute mozzarella or gouda.

I have never personally tried it, but I have seen reuben casserole recipes that were made with pastrami or kielbasa.

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I have also seen reuben casserole recipes that were made with tater tots instead of rye bread. You need rye bread for the classic flavors of a reuben sandwich, but if you want tater tots, you do you.

You can substitute pumpernickel bread for the rye.

You can use Russian dressing in place of the thousand island. They are both made with ketchup and have very similar flavors.

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Can reuben casserole be made ahead?

Yes! If you're making this ahead, cook the noodles to a little less than al dente, otherwise they may get soggy while the casserole sits in the fridge.

Prepare the recipe up to the step where you put the noodle mixture into the casserole dish. Cover the dish with plastic wrap and keep it in the fridge for up to 3 days. Remove the plastic wrap, add the cubed bread and swiss cheese, and bake as directed. You may need to add 5-10 minutes to the cook time since the dish was cold when you put it in the oven.

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Storage

Once fully cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 5 days.

You can also freeze leftover reuben sandwich casserole. Once fully cooled, transfer leftovers to a plastic freezer bag or freezer-safe container. Store in the freezer for up to 2 months. To serve, place the container in the fridge overnight to thaw and then reheat in the microwave or oven.

If you're freezing individual portions, consider Souper Cubes. They are nifty little trays that are already portioned, and you put the food inside and then stick it in the freezer. I think they intend for you to buy a bunch of their trays and store the food inside, but that's not what I do. I bought two of each size and I fill them, freeze the food, and then remove the frozen food from the trays and put it into plastic freezer bags for long term storage. Regardless of how you store it, you can keep frozen reuben casserole for about two months.

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Check out these other delicious casserole recipes:

• Easy Classic Reuben Sandwich (With Gluten-Free Option)
• Cheesy Low-Carb Ham and Cauliflower Casserole
• How to Make Popover Pizza Casserole - Upside Down Pizza Recipe
• Beef Enchilada Casserole
• Creamy Baked Chicken and Rice Casserole
• Buffalo Chicken Pasta Casserole
• Cheesy Chicken Hashbrown Casserole
• Cheesy Shrimp Casserole with Velveeta
• Leftover Turkey Enchilada Casserole - Great Way to Use Leftover Turkey
• Mexican Layered Chicken Casserole

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