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:
- Step 1: Toss bread with melted butter on a baking sheet and broil for 6 minutes, turning once, until golden brown.
- Step 2: Heat olive oil in a non-stick pan, add corned beef, and cook over medium heat for 6 minutes until slightly crisp.
- Step 3: Add cabbage, carrot, and spring onions; cook for 3 minutes until softened.
- 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.
- Step 5: Whisk dressing ingredients in a small bowl.
- 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.
Top tip
For the crispiest bread topping, toast the cubes separately and add them just before serving. This prevents them from getting soggy from the warm filling while keeping that signature crunch!
FAQ
Be sure to drain it well and even press out excess liquid with a paper towel before adding it to the dish.
Yes! If using thinner slices, reduce the cooking time slightly to avoid over-drying the meat
Add a dash of hot sauce to the dressing, mix in sliced jalapeños, or use spicy pastrami instead of corned beef.
Related
Looking for other recipes like this? Try these:
Recipe
Reuben Casserole
Ingredients
- 2 tablespoon olive oil
- 9 oz corned beef sliced in 1inch thick strips
- 2 cups 6oz red cabbage
- 2 cups 6oz white cabbage
- 1 carrot julienne 2.6oz
- 2 spring onions finely sliced
- 1 cup sauerkraut drained (5oz)
- ½ teaspoon caraway seeds
- Salt and pepper to taste
- 1 cup 2.2oz Swiss cheese grated
- 4 slices 3 cups 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
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
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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