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Pioneer Woman Reuben Casserole

Pioneer Woman Reuben Casserole - recipe card
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A hearty, cheesy casserole that captures all the flavors of a classic Reuben sandwich—tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a crispy rye bread topping. This dish bakes into a golden, bubbling masterpiece that’s perfect for a comforting dinner.

Ingredients

Scale
  • 1 tablespoon unsalted butter, plus more for greasing dish
  • 1 medium yellow onion, halved and thinly sliced (about 1 cup)
  • 1/2 cup Thousand Island dressing, store-bought or homemade
  • 1/2 cup full-fat sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 pounds sliced deli corned beef, roughly chopped into 1-inch pieces
  • 2 cups sauerkraut, drained and squeezed dry (about 14 ounces before draining)
  • 8 ounces Swiss cheese, shredded (about 2 cups), divided
  • 6 slices deli-style rye bread, cut into 1-inch cubes (about 3 cups)
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon caraway seeds (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 2-quart (8×8-inch) baking dish with butter. This ensures nothing sticks and the casserole releases cleanly for serving.
  2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onion and cook, stirring occasionally, for 5-7 minutes until translucent and lightly browned around the edges. This softens the onion and deepens its sweetness.
  3. In a large mixing bowl, whisk together the Thousand Island dressing, sour cream, Dijon mustard, and Worcestershire sauce. This creamy base mimics the traditional Reuben sauce and binds the casserole together.
  4. Add the chopped corned beef, drained and squeezed sauerkraut, half of the shredded Swiss cheese, and the cooked onions to the bowl with the dressing mixture. Stir gently until all ingredients are evenly coated. Be careful not to break the meat too much.
  5. Transfer the mixture into the prepared baking dish, spreading it into an even layer. Use a spatula to smooth the top.
  6. In a separate medium bowl, toss the rye bread cubes with the melted butter, salt, pepper, and caraway seeds (if using). This creates a crispy, flavorful topping that mimics the bread in a grilled Reuben.
  7. Sprinkle the remaining shredded Swiss cheese evenly over the casserole filling. Then scatter the buttered bread cubes in an even layer on top. The cheese will melt into a gooey layer while the bread crisps up.
  8. Place the dish on a rimmed baking sheet to catch any drips. Bake for 25-30 minutes, until the filling is bubbly and the bread cubes are golden brown and crunchy. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Allow the casserole to rest for 5-10 minutes before serving. This sets the filling so it slices cleanly rather than running across the plate. Garnish with fresh parsley or additional caraway seeds if desired.
  10. Serve hot, directly from the baking dish, with extra Thousand Island dressing on the side for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F (177°C) for 15-20 minutes until warmed through, or microwave individual portions on High for 1-2 minutes. This casserole freezes well for up to 3 months if wrapped tightly in plastic wrap and aluminum foil; thaw overnight in the fridge before reheating.

Nutrition

Keywords: Reuben casserole, corned beef casserole, Swiss cheese casserole, sauerkraut casserole, rye bread casserole, comforting dinner, family meal, hearty casserole, easy casserole, baked Reuben

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-reuben-casserole/