Rueben Sandwich casserole

St. Patty’s day is coming up, and whether ye be Irish or not, I think you will love this recipe!

I am a sucker for a Reuben Sandwich.  My mom makes the most amazing sandwich I have ever tasted, her secret is a special homemade salad dressing for it.  But alas, I do not hold the secret recipe, so we will make do with store-bought this time!

This Reuben recipe, uses all the regular Reuben ingredients, but instead of making 6 individual sandwiches, it’s layered, casserole style!  Tastes exactly the same, butter toasted bread and all!

Reuben Sandwich Casserole

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reuben sandwich casserole

  • 4 pounds Corned Beef Brisket
  • ½ cups Thousand Island Salad Dressing
  • 1 can (16 Oz Can) Sauerkraut, Rinsed And Drained
  • 12 slices Swiss Cheese
  • 10 slices Rye Bread, Cut Into Cubes
  • ½ cups Butter, Melted

Place corned beef brisket in an oven safe dish with 2 inches of water in the bottom. Cover and cook for 4 hours at 325F. Remove foil for the last 15 minutes of baking time.  Leave oven on for baking casserole, just up it to 350.

Allow to cool a bit, then place meat on cutting board and cube it.

Sprinkle all but 1 cup beef cubes in an extra deep 9×13 baking dish, I used Pampered Chef’s Deep Dish Rectangular Baker.

Drizzle at least 1/2 cup of Thousand Island salad dressing over the top.

Cover the dressing layer with slices of Swiss cheese, then rinsed and drained Sauerkraut.

Melt 1/2 cup butter and toss bread cubes in it before topping the casserole with them.

Bake casserole at 350* for 30 minutes.

Tastes best day 1, so adjust recipe according to your family size….