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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
susan
2I discovered that this recipe works WITHOUT the CAULIFLOWER. Now, I love cauliflower but this is not the season for it and that step more than doubles the time to make this dish.
Instead of cauliflower, I made a bottom layer of chopped raw cabbage. Then meat, then dressing, then swiss cheese. It’s so much easier and tastes great. Thanks for the inspiration!
Lois Davieau
0Thank you! I didn’t have cauliflower and really want to make this.
Erin Krupicka
1I made this with leftover corned beef from St. Patrick’s Day. This was a great way to use up leftovers! I make my own sauerkraut, so I had to measure the amount a bit differently than the directions, but it turned out delicious. 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!
Jeff Summers
1Outstanding!!! I subbed Russian dressing since I was out of the other. Wife said it tasted just like a Reuben – WIN!!
Jen
1This is so delicious!!!! Even better when reheated! Used the Boars Head corned beef which was incredible. The dressing is amazing. The combo of cauliflower with sauerkraut is perfect. Highly recommend it – you won’t regret it!
Andrea
0My husband prefers pastrami so we’re making it tonight with Boar’s Head Pastrami. I’m so excited!
Debbie
1This was delicious….something different. I made the thousand island dressing on this website and it was delicious. I bought shaved corned beef at the deli, and several slices of ementhal cheese. was great the next day too.
Angie
0I made this and let me tell ya all it was so good that this is my new favorite meal now. So happy I found this recipe!
Beth
1This looks so delicious and tasty! I can’t wait to make this! My hubby is going to love this!
billruth41
0Love Reuben sammies so am looking forward to making this!!
Charity Leiter
0My only complaint is my own fault, my husbands choice of Swiss was to thick of slices. I would try shredded next time.
Absolutely love the cauliflower and the flavors!
Definitely make this again!
Wholesome Yum D
0Glad this one was a hit for you, Charity! Love that you are going to be making it again! 🙂
Emily
0My boyfriend and I inhaled this casserole. Aldi always has corned beef so it makes it a convenient recipe. I suggest two heads of cauliflower, one only covered 3/4 of the dish and I think with it being a casserole I’d like it thicker in the dish. Thank you Maya!
Wholesome Yum D
0Glad you both enjoyed it, Emily! I love your idea of using two heads of cauliflower for a heartier casserole.
Janet Mann
0Very good! Will make again!
Maya | Wholesome Yum
0Thanks, Janet! Hope you make it again soon!
Nicole
0Are the carbs on this correct?
Maya | Wholesome Yum
0Hi Nicole, Yes, the nutrition info is correct. You can see my nutrition policy here.
LuAnn Ramirez
0This was delicious, My husband loves a reuben and this made it diabetic friendly as well as very tasteful. Had leftovers so will be having it again soon!
Maya | Wholesome Yum
0I’m so glad you liked this reuben casserole, LuAnn! Enjoy your leftovers and hope you make it again soon.
Sue
0Delicious! It was a great way to use roasted cauliflower.
Maya | Wholesome Yum
0Thank you, Sue! Enjoy!
Nancy Rancier
0I use crumbled fried tofu instead of hamburg.
Rob
0Super YUMMY!!!! Easy to make as well!!
Kristen
0This casserole was delicious. Definitely will be making again.
Sha
0Got this for my niece’s birthday yesterday and everyone liked it! So rich and full of flavors!
Gemma F
0WOW! I made this for reuben-loving-husband and friends and it didn’t last long! I even shared your recipe with three people lol
Robin
0Whole family liked this recipe. First keto recipe we have tried. I didn’t miss the carbs. Was delicious.
B
0This is so delicious. Making it for a second time.
Kelly
0Do you pre cook the corned beef before you add it to the casserole?
Wholesome Yum D
0Hi Kelly, You can get your corned beef right from the deli, or make my pressure cooker corned beef and use the leftovers in this casserole