This Reuben Casserole has everything you love in a Reuben sandwich, cooked in one skillet. Corned beef, sauerkraut, cabbage, and Swiss cheese melt together on the stove, then you top it with buttery toasted rye and a creamy homemade dressing.
The rye stays crunchy, the cheese gets gooey, and the sauerkraut and caraway give it that tangy deli flavor.
I make it when I want a Reuben without standing at the stove grilling sandwiches one at a time. It's ready in 15 minutes.
The red and white cabbage cooks down just enough to stay crisp, so it doesn't feel heavy.
If you like one-pan dinners, try my French Onion Beef Noodle Skillet, One Skillet Chili Mac and Cheddar Bay Ground Beef Cobbler too. The French onion skillet is the closest match.
Reuben Casserole Ingredients
You need the classic Reuben lineup, plus a little cabbage and carrot to stretch it into dinner.
- Olive oil - For browning the corned beef and softening the vegetables.
- Corned beef - Deli corned beef cut into strips. Leftover cooked corned beef works too.
- Red and white cabbage - Using both adds color and crunch. Green cabbage or bagged coleslaw mix is fine.
- Carrot - Cut into thin matchsticks so it cooks in 3 minutes.
- Spring onions - Mild onion flavor that cooks quickly.
- Sauerkraut - Drain it well. Extra liquid makes the whole skillet soggy.
- Caraway seeds - This is the flavor of rye bread. Don't skip it.
- Swiss cheese - Melts smoothly and has a mild, nutty flavor.
- Rye or pumpernickel bread - Rye is traditional. Pumpernickel is darker and a little sweeter.
- Butter - Tossed with the bread cubes so they toast up crisp.
- Mayonnaise - The dressing base. Use the one you like.
- Sour cream or Greek yogurt - Makes the dressing a little lighter and tangier.
- Ketchup - Adds color and a little sweetness.
- Dill pickle relish - Gives the dressing its briny bite. I love it!
- Lemon juice - Brightens the dressing.
- Seasonings - Onion powder, paprika, salt, pepper, and fresh cilantro.
See recipe card for quantities.
Make it Gluten Free
Rye and pumpernickel both contain gluten. Swap in cubes of your favorite gluten free bread. It browns faster than rye under the broiler, so start checking at 3 minutes instead of 6.
Corned beef, ketchup, and pickle relish are usually gluten free, but check the labels, especially on deli meat that comes with a seasoning packet.
How to Make Reuben Casserole
Everything cooks in one skillet except the bread, which toasts under the broiler.
Step 1: Toast the rye
Toss the bread cubes with melted butter on a baking sheet. Broil for about 6 minutes, turning once, until golden.
Step 2: Brown the corned beef
Heat the olive oil in a large skillet over medium heat. Add the corned beef and cook for 6 minutes, until the edges crisp.
Step 3: Soften the vegetables
Add the cabbage, carrot, and spring onions. Cook for 3 minutes, until just softened.
Step 4: Add the sauerkraut and cheese
Stir in the sauerkraut, caraway, salt, and pepper, and cook for 1 minute. Sprinkle the Swiss over the top, cover, and let it melt for 3 to 4 minutes.
Step 5: Mix the dressing
Whisk the mayonnaise, sour cream, ketchup, relish, lemon juice, onion powder, and paprika in a small bowl.
Step 6: Top and serve
Scatter the toasted rye over the skillet, drizzle with the dressing, and finish with cilantro.
Hint: I cook and serve this in an enameled cast iron casserole dish like this one, so it goes straight from the stove to the table.
Substitutions
- Corned beef - Pastrami keeps the spiced flavor. Roast beef or turkey is milder.
- Red and white cabbage - Green cabbage, napa cabbage, or coleslaw mix.
- Carrot - Bell pepper or zucchini.
- Spring onions - Shallots, chives, or regular onion.
- Sauerkraut - Kimchi or another pickled cabbage.
- Caraway seeds - Fennel seeds or cumin seeds.
- Swiss cheese - Gruyère, provolone, or cheddar.
Variations
- Low carb - Skip the bread, add more cabbage, and use extra Swiss on top.
- Vegetarian - Swap the corned beef for sautéed mushrooms or tempeh, plus a pinch of smoked paprika.
- Spicy - Use spicy pastrami, add hot sauce to the dressing, or toss in sliced jalapeños.
- Rachel - Use sliced turkey instead of corned beef.
- Breakfast - Top each serving with a fried egg and serve with crispy hash browns.
What Makes It Taste Like a Reuben
A Reuben comes down to five things. Corned beef, sauerkraut, Swiss, rye, and Russian or Thousand Island dressing. This skillet keeps all five.
The caraway seeds carry the rye flavor through the whole dish, not only the topping. The homemade dressing is mayonnaise, ketchup, and relish, which is basically Thousand Island, with sour cream and lemon to keep it from tasting heavy.
Short on time? A bottled Thousand Island works as a substitute for the homemade dressing.
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.
Tip for a Crunchy Topping
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
Drain it well and press out excess liquid with a paper towel before adding it to the dish.
Yes! If you're using thin slices, cut the cooking time a little so the meat doesn't dry out.
Add a dash of hot sauce to the dressing, mix in sliced jalapeños, or use spicy pastrami instead of corned beef.
A lot of them are. This one cooks on the stove in about 15 minutes. Only the bread goes under the broiler.
Sure. Leftover corned beef from St. Patrick's Day works great. Cut it into strips and brown it the same way.
You can make the dressing and toast the bread a day ahead. Keep the bread in an airtight container at room temperature and the dressing in the fridge. Cook the skillet right before serving to keep the bread crunchy.
Serve with a crisp green salad, dill pickles, or roasted potatoes. It's filling enough to be dinner on its own.
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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.
Equipment
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.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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