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My Reuben Casserole Turns The Classic Sandwich Into A Lighter Comfort Food Dinner
I originally created this Reuben casserole because I needed a way to use up my extra Instant Pot corned beef, and then it turned out so good that I just kept making it. If you love a good Reuben sandwich, here’s why you’ll love this lighter, easier way to serve those same flavors for dinner:
- All the best parts of a Reuben in casserole form – You still get tender corned beef, sauerkraut, creamy dressing, and melty Swiss in every bite. It’s satisfying, comforting, and the perfect balance of flavors.
- Lighter take on the sandwich – Instead of bread, I use roasted cauliflower as the base for this Reuben casserole recipe. Roasting it first keeps it from getting watery, and as much as we’re over the “cauliflower in everything” moment, it was the perfect neutral flavor to use as a base. This makes the dish naturally low carb and gluten free, too.
- Just 6 simple ingredients – Plus salt and pepper. I also love that most of them require little to no prep.
- Easy to make ahead or use leftovers – This is one of my favorite ways to use leftover corned beef, and it reheats beautifully. I’ve also made it for busy weeknights, even casual gatherings, and it would be fantastic for St. Patrick’s Day with a shamrock shake (hint!).
If you’re craving those deli flavors in a healthier, cheesier form, make this Reuben casserole with me!
“I made this with leftover corned beef from St. Patrick’s Day. This was a great way to use up leftovers! This freezes well, too, even after it’s been cooked. I portion it into small containers and can take it to work for lunch. Yum!”
-Erin
Ingredients & Substitutions
Here I explain the best ingredients for my Reuben casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Corned Beef – I originally used leftover corned beef from my corned beef and cabbage recipe, but have since made this dish using corned beef from the deli counter, too. Just chop it into bite-sized pieces so you get a little in every scoop.
- Sauerkraut – Brings that classic tangy bite that makes a Reuben a Reuben. Be sure to drain it well, so the casserole doesn’t get soggy.
- Swiss Cheese Slices – Shredded Swiss works too, if that’s what you have.
- Cauliflower – I use cauliflower as the base instead of bread cubes, to give this casserole structure without making it heavy. Even self-proclaimed cauliflower skeptics usually go back for seconds.
- Avocado Oil – For roasting the veggies. Olive oil is good, too.
- Thousand Island Dressing – I highly recommend my homemade Thousand Island dressing if you have a few minutes, because it’s super flavorful and doesn’t have added sugar. If that doesn’t matter to you, a store-brought brand you like is fine for this Reuben casserole recipe. Try to choose one that’s pretty thick.
- Sea Salt & Black Pepper
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How To Make Reuben Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Roast the cauliflower. Toss the florets with oil, sprinkle with salt and pepper, and spread in a single layer on a baking sheet. Roast until tender and lightly browned around the edges.
- Layer, layer, layer. Transfer the roasted cauliflower to a casserole dish and spread it evenly across the bottom. Top with well-drained sauerkraut and drizzle the Thousand Island dressing over it. Scatter chopped corned beef evenly over the top, then cover with Swiss cheese slices so every bite gets that classic melt.
- Bake. Transfer your Reuben casserole to the oven and bake until the cheese is irresistibly melty!
My Recipe Tips
- Cut the cauliflower and corned beef into uniform, bite-sized pieces. This is key to get a little of everything in each scoop. Plus, similar pieces will cook at the same rate.
- Don’t pull the cauliflower out too early. Not only do those golden edges add flavor, they help the casserole hold its structure. The cauliflower can release extra water if you underbake it before assembling the Reuben casserole.
- Press out as much liquid as you can out of the sauerkraut. Extra moisture is the sure way to end up with a watery result.
- Broil for extra color if you like. For a bubbly, lightly golden top, broil briefly at the end. In my experience, Swiss cheese just doesn’t brown that well, so I usually skip this and prefer the ultra-melty texture instead.
Reuben Casserole
By
My reuben casserole has tender corned beef, creamy dressing, melty Swiss cheese, and hidden veggies. An easy, lighter weeknight dinner!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large bowl, toss together the cauliflower, oil, salt and pepper.
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Arrange the cauliflower in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, until tender and lightly browned.
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When the cauliflower is done roasting, leave the oven on. Transfer the cauliflower to the bottom of a 9×13 baking dish. Top with sauerkraut. Drizzle with thousand island dressing. Add the corned beef, and finally cover the top with Swiss cheese slices.
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Place the casserole in the oven for 10-15 minutes, until heated through and cheese is melted.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1/8 of the entire recipe
- Tips: Check out my recipe tips above to help you get the best texture and prevent a watery result.
- Storage: Keep leftovers in the fridge for up to 3-4 days.
- Meal prep: Make the Reuben casserole ahead and reheat, or prep ingredients like corned beef, roasted cauliflower, and Thousand Island dressing in advance. Store everything separately, or assemble and refrigerate until ready to bake.
- Freeze: Keep frozen for up to 3 months, then thaw in the fridge overnight before reheating.
- Reheat: Warm individual portions in the microwave, or bake the entire casserole at 350 degrees F until hot.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Reuben Casserole
62 Comments
Gail
0I didn’t have cauliflower substituted sauerkraut well drained with all excess liquid removed. Family loved it as I prepared college age son wants this added to his recipe book so easy. I don’t like thousand island dressing but your recipe was awesome. Spoon licking good❤️
Laura
0This was easy and delicious. Total time for cooking was the longest part, worked well for me since I just had gotten of work. Prep time was 5 minutes.
Jill
0I have leftover mashed cauliflower and some shredded zucchini with Parmesan (in fried fritter. I don’t have any raw cauliflower and I am thinking of mixing these two to make the bottom layer. Am I risking the success of the dish?
Wholesome Yum D
0Hi Jill, Sorry, I haven’t tried zucchini in this recipe.
Lauryn
0Has anyone tried with turkey instead of corned beef?
Wholesome Yum D
0Hi Lauryn, I have never tried that but it sounds like it would work!
Paula
0My hubby loves Reuben sandwiches. Both of us being Keto I decided to try this recipe, FANTASTIC! We absolutely love having this for dinner!! 5 stars without a doubt! Thankyou SO much! Paula ???
brenda
0Like very much.
Marci
0Cauliflower??? Why???
Wholesome Yum D
0Hi Marci, Cauliflower is low carb so it’s a great alternative to pasta, and it adds veggies to the recipe without adding a strong flavor. You can replace with another veggie or omit if you don’t want to use cauliflower.
Ginger
0This recipe is a winner!! Even my 7 year old granddaughter loved it.
Alice
0Yes I love the recipes
Alice
0Yum. Yum. I am ready to try this TY
Kyle
0I’m more concerned with how much sodium is in this recipe?
Wholesome Yum D
0Hi Kyle, Nutrition facts are provided as a courtesy, and if you have questions, please see our nutrition policy.
Linda
0Would this recipe work with out the cauliflower ?
Wholesome Yum D
0Hi Linda, Yes, you could omit the cauliflower.
Margaret
0Excited to make make the Reuben Casserole.
Glad
0Hi, do you think this would work with roast beef instead of corned beef? I can’t get corned beef here in Sicily and only recently found the former. Thanks!
Wholesome Yum M
0Hi Glad, Yes, the recipe will still work fine using roast beef. Enjoy!
Jane A Nielsen
0Delicious as always. Your recipes are no fail. I used left over corned beef from St. Patrick’s day. Made ahead earlier in the day and heated up at dinner time. I love that I can get 4 meals out of the recipe for hubby and I.
Jane
Debra
0How do I PRINT this ????
Wholesome Yum M
0Hi Debra, Please use the ‘Print it’ button located in the recipe card. I hope this helps.
Rosanna Lehman
0Do I need to precook the corned beef?
Wholesome Yum M
0Hi Roseanna, Yes, I link the method I use to cook the corned beef at the top of the page. You can also find it here: Pressure Cooker Corned Beef.
masheba
0What is a good alternative to cauliflower?
Wholesome Yum M
0Hi Masheba, Broccoli would also work great!
Tara
0This casserole looks absolutely amazing! Especially with all that melty cheese on top. I love that it can be made ahead too.
Jess
0This is layers of goodness that my whole family loves!
rika
0I love this casserole. It’s so easy to put together, and the seasoning makes it perfect.