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Golden brown corned beef casserole with melted cheese and crispy potatoes.

Easy Reuben Corned Beef Casserole

This comforting casserole transforms leftover corned beef into a hearty, one-dish meal that captures all the classic flavors of a Reuben sandwich. Savory corned beef, tangy sauerkraut, and creamy Swiss cheese are bound with egg noodles and a rich Russian dressing sauce, then topped with buttery rye breadcrumbs and baked until golden and bubbly. It's a forgiving and deeply satisfying dish perfect for a family dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound cooked corned beef, finely chopped or shredded
  • 12 ounces dry egg noodles
  • 1 ½ cups milk
  • 2 cups shredded Swiss cheese, divided
  • 1 cup Russian or Thousand Island dressing
  • 2 tablespoons butter, melted
  • 1 cup toasted rye breadcrumbs

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Large spoon or spatula
  • Small bowl
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
  3. Drain sauerkraut in a colander and rinse thoroughly under cold water. Squeeze very well with hands to remove excess moisture.
  4. In a very large mixing bowl, whisk together the cream of celery soup and milk until smooth.
  5. Stir the Russian dressing and 1 cup of the shredded Swiss cheese into the soup mixture.
  6. Gently fold the drained noodles, chopped corned beef, and squeezed sauerkraut into the creamy base until evenly combined.
  7. Pour the mixture into the prepared baking dish and spread into an even layer.
  8. Sprinkle the remaining 1 cup of Swiss cheese evenly over the top.
  9. In a small bowl, toss the rye breadcrumbs with the melted butter until coated. Sprinkle this mixture over the cheese layer.
  10. Bake, uncovered, for 35 to 45 minutes, until the edges are bubbly and the top is a deep golden brown. (If browning too quickly, loosely cover with foil for the last 10 minutes.)
  11. Let the casserole rest for 10 minutes before serving.

Notes

Rinsing and thoroughly squeezing the sauerkraut is crucial to prevent a soggy casserole. For best texture, slightly undercook the pasta as it will finish cooking in the oven. The casserole can be assembled (unbaked) up to a day ahead, covered, and refrigerated; add 10-15 minutes to bake time if starting cold. Substitutions: cream of mushroom or onion soup for celery soup; panko or other toasted breadcrumbs for rye; a mix of Swiss and mild cheddar for all Swiss. For a homemade sauce alternative, use 3 cups milk, ¼ cup flour, and ¼ cup butter seasoned with celery salt and onion powder.