Reuben Casserole

Dive into my incredibly delicious Reuben casserole! Brimming with crunchy textures and rich, savory goodness – it’s the perfect, easy, one-pan lunch or dinner.

This spring and summer, try out my Reuben casserole-it is so quick and easy to make and goes perfectly with a light, crunchy salad.

If you loved this casserole, I bet you’ll love my cilantro lime chicken, this shrimp and quinoa salad, and my beef tacos. All are summer-ready and delicious.

Ingredients

The ingredients are a perfect combination of salty, crunch and savory. Here’s what you’ll need:

• Olive oil: Used to sauté the vegetables.
• Corned beef: Sliced into strips, it’s the signature protein in a Reuben.
• Red and white cabbage: Combining both adds color, crunch, and a mild sweetness that balances the salty, tangy components.
• Carrot: Julienne-cut for this recipe.
• Spring onions: Adds a mild onion flavor and a bit of freshness.
• Sauerkraut: Classic in a Reuben – draining it prevents extra moisture.
• Caraway seeds: A key spice that gives a mild licorice taste.
• Swiss cheese: This melts beautifully, adding a creamy, nutty taste that ties everything together.
• Rye or pumpernickel bread: Cubed for texture, it absorbs all the flavors. Pumpernickel adds a deep, molasses taste, while rye is more traditional.
• Butter: Melted and drizzled over the bread cubes, helping them crisp up.
• Mayonnaise: Forms the creamy base of the dressing – use a good quality mayo.
• Sour cream or Greek yogurt: Lightens the dressing slightly.
• Ketchup: For color and sweetness.
• Dill pickle relish: Brings a zippy, briny flavor that I LOVE!
• Lemon juice: Brightens the dressing and balances the richness.
• Spices, herbs and seasonings: You’ll need onion powder, paprika and cilantro.

See recipe card for quantities.

Instructions

Here, I’ve outlined the steps to making my Reuben salad:

1. Step 1: Toss bread with melted butter on a baking sheet and broil for 6 minutes, turning once, until golden brown.

2. Step 2: Heat olive oil in a non-stick pan, add corned beef, and cook over medium heat for 6 minutes until slightly crisp.

3. Step 3: Add cabbage, carrot, and spring onions; cook for 3 minutes until softened.

4. Step 4: Stir in sauerkraut, caraway, salt, and pepper; cook for 1 minute. Sprinkle cheese on top, cover, and let melt for 3–4 minutes.

5. Step 5: Whisk dressing ingredients in a small bowl.

6. Step 6: Top with toasted bread, dressing, and cilantro.

Hint: I like to use a pretty, cast-iron skillet like this one to cook and serve it in.

Substitutions

• Corned beef: Pastrami, roast beef, or turkey – Pastrami keeps the smoky, spiced flavor, while roast beef or turkey offers a milder option.
• Red and white cabbage: Swap for green cabbage, napa cabbage, or coleslaw mix. Any cabbage works!
• Carrot: Bell pepper or zucchini are great alternatives.
• Spring onions: Use shallots, chives, or regular onion instead.
• Sauerkraut: Try kimchi or pickled cabbage.
• Caraway seeds: Fennel seeds or cumin seeds.
• Swiss cheese: Go for gruyère, provolone, or cheddar.

Variations

• Low-carb: Skip the bread and increase the cabbage for a keto-friendly version. Use extra Swiss cheese to create a crispy topping.
• Vegetarian: Replace corned beef with sautéed mushrooms, tempeh, or jackfruit. Add a little smoked paprika!
• Spicy: Use spicy pastrami or add a dash of hot sauce to the dressing. Toss in some sliced jalapeños.
• Breakfast version: Crack a few eggs on top before baking. Serve with a side of crispy hash browns.

Equipment

You’ll need a good cutting board and a sharp knife, a mixing bowl and a small whisk or spoon. Grab a heavy-bottomed dish to cook the casserole in and a wooden spoon or plastic spatula to stir with.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 10–15 minutes until warmed through.

I don’t recommend freezing leftover Reuben casserole as it turns out soggy.

FAQ

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Recipe

Reuben Casserole

This Reuben Casserole is an easy-going casserole, full of crunchy textures and incredible flavors.

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Course: Main

Cuisine: german

Keyword: Reuben casserole

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Calories: 1437kcal

Ingredients

• 2 tablespoon olive oil
• 9 oz corned beef sliced in 1inch thick strips
• 2 cups / 6oz / 170g red cabbage
• 2 cups / 6oz / 170g white cabbage
• 1 carrot julienne 2.6oz / 75g
• 2 spring onions finely sliced
• 1 cup sauerkraut drained (5oz / 140g)
• ½ teaspoon caraway seeds
• Salt and pepper to taste
• 1 cup /2.2oz / 65g Swiss cheese grated
• 4 slices / 3 cups / 200g cubed rye or pumpernickel bread
• 3 tablespoon butter melted
• DRESSING
• 3 tablespoon mayonnaise
• 2 tablespoon sour cream or Greek yoghurt
• 1 tablespoon ketchup
• 1 tablespoon dill pickle relish
• 1 teaspoon lemon juice
• Salt and pepper
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• TO SERVE
• 1 tablespoon chopped cilantro

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Instructions

• Add bread and melted butter to baking sheet and toss to combine. Broil for 6 mins turning once until golden brown.

• Mix the dressing ingredients together in a small bowl.

• Heat the olive oil in a non-stick pan. Add the deli corned beef and cook on a medium heat for 6 minutes until slightly crisp.

• Add the cabbage, carrot, spring onions and cook for 3 more minutes until softened.

• Stir in the sauerkraut, caraway, salt and pepper and cook for 1 minute.

• Sprinkle the cheese on top and add a lid to melt, about 3 – 4 minutes.

• Top with rye bread and dressing and cilantro.

Nutrition

Calories: 1437kcal | Carbohydrates: 24g | Protein: 41g | Fat: 132g | Saturated Fat: 43g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 55g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 4928mg | Potassium: 1375mg | Fiber: 7g | Sugar: 10g | Vitamin A: 11912IU | Vitamin C: 101mg | Calcium: 127mg | Iron: 8mg