Reuben Casserole Recipe

Rye bread: Cubed pieces of this tangy bread form the base of the casserole.

Corned beef: Chopped and savory, it adds a hearty, meaty flavor.

Sauerkraut: Drained to remove excess moisture, it provides a tangy contrast.

Swiss cheese: Shredded to melt evenly throughout the dish.

Thousand Island dressing: Creamy and tangy, it ties all the ingredients together.

When preparing the sauerkraut, make sure to drain it thoroughly to avoid excess moisture in the casserole. You can even press it gently with a paper towel to remove any remaining liquid. This will help ensure your Reuben casserole has the perfect texture and isn't soggy.

• rye bread - Substitute with pumpernickel bread: Pumpernickel has a similar dense texture and robust flavor that complements the other ingredients well.

• corned beef - Substitute with pastrami: Pastrami has a similar cured and spiced profile, making it a suitable alternative.

• sauerkraut - Substitute with kimchi: Kimchi offers a tangy and slightly spicy flavor, adding an interesting twist to the dish.

• swiss cheese - Substitute with gruyere cheese: Gruyere has a similar nutty and creamy profile, making it a good match for the casserole.

• thousand island dressing - Substitute with Russian dressing: Russian dressing has a similar creamy and tangy flavor, maintaining the intended taste of the casserole.

• Allow the Reuben casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the casserole, portion it into individual servings. This makes reheating easier and more convenient. Use freezer-safe containers or heavy-duty freezer bags. Label each container with the date to keep track of freshness.

• To prevent freezer burn, ensure the casserole is tightly sealed. If using freezer bags, squeeze out as much air as possible before sealing.

• When ready to reheat, thaw the casserole in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the corned beef and rye bread.

• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil if the top starts to brown too quickly.

• For a quicker option, reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If the casserole seems dry after reheating, add a small amount of thousand island dressing or a sprinkle of swiss cheese before reheating to restore moisture and flavor.

• Avoid refreezing the casserole once it has been thawed and reheated, as this can affect the quality and safety of the dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Reuben casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rye bread from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through and the cheese is melty.
  5. Remove the foil for the last 5 minutes to let the top get slightly crispy.

• Microwave Method:

  1. Place a portion of the Reuben casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not heated through, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place a portion of the Reuben casserole in the skillet.
  4. Cover with a lid and heat for about 5-7 minutes, stirring occasionally to ensure even heating.
  5. Once heated through, remove from the skillet and serve.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the Reuben casserole in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the casserole is heated through and the cheese is bubbly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the Reuben casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil to keep the bread from drying out.
  4. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at 350°F (175°C).

• Mixing bowl: Used to combine the cubed rye bread, chopped corned beef, drained sauerkraut, shredded Swiss cheese, and Thousand Island dressing.

• Baking dish: Used to transfer the mixture for baking.

• Knife: Used to chop the corned beef.

• Cutting board: Used as a surface to chop the corned beef.

• Measuring cups: Used to measure the rye bread, sauerkraut, and Thousand Island dressing.

• Cheese grater: Used to shred the Swiss cheese.

• Spatula: Used to mix the ingredients in the mixing bowl and to transfer the mixture to the baking dish.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Used to let the casserole cool for a few minutes before serving.

Pre-cut ingredients: Buy pre-cubed rye bread, pre-chopped corned beef, and pre-shredded swiss cheese to save prep time.

Use a food processor: Quickly chop the corned beef and mix the sauerkraut using a food processor.

Pre-grease the dish: Grease your baking dish ahead of time to streamline the assembly process.

Batch cooking: Double the recipe and freeze half for a quick meal later.