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Angie’s Baked Reuben Casserole

We love reubens. I’m always looking for a way to make them easier so I don’t have to stand at the stove flipping for hours. By george, I think I’ve found it! With this recipe, you can just throw everything into a casserole dish and then scoop out sandwich portion onto bread!


Baked Reuben Casserole

Yield – 7 servings

Preparation Time – 10 minutes

Cooking Time – 40 minutes


  • 1.5 pounds deli corned beef, crumbled
  • 1 2 can sauerkraut (28 ounces), rinsed and drained
  • 1 cup sour cream
  • 1/2 cup Thousand Island dressing (almost free with coupons and sales)
  • 2 cups Swiss cheese, shredded (it’s cheaper to shred your own, but there is pre-cut out there, if you just don’t have the time)
  • Rye bread (I found mine on the “must go today” racks at Wal-mart for 40% off.)


  • Place corned beef in the bottom of a 9×13 casserole dish.
  • Layer sauerkraut on top of the corned beef.
  • In a separate bowl, combine sour cream and Thousand Island dressing. Then layer the dressing on top of the sauerkraut.
  • Layer the shredded Swiss cheese on top of the dressing.
  • Bake 40 minutes at 350 degrees
  • Scoop onto your bread, however much or little you want.

Cost $9.68