This easy Pioneer Woman Reuben Casserole is a creamy, hearty dish that’s perfect for a quick dinner or weekend meal. With layers of Swiss cheese, corned beef, and tangy sauerkraut, it’s a comforting, flavorful twist on a classic. Plus, you can easily customize it with simple ingredients you already have!
Ingredients Needed
- 1/2 cup unsalted butter, melted, divided (plus more for greasing the pan)
- 1 can (10.25 oz) cream of chicken soup
- 1/2 cup milk
- 2 cups shredded Swiss cheese, divided
- 1/2 cup Thousand Island dressing (plus more for drizzling)
- 2 tsp caraway seeds
- 2 tsp kosher salt
- 1 tsp black pepper
- 30 oz bag frozen shredded hash browns, thawed
- 1 lb corned beef, cut into 1/2-inch pieces
- 1 lb sauerkraut, drained well
- 6 slices (about 6 oz) marbled rye sandwich bread, cut into 1-inch pieces
- Chopped parsley for garnish
How To Make Reuben Casserole Recipe
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the hash brown mixture: In a large bowl, stir together 1/4 cup of melted butter, cream of chicken soup, milk, 1 cup of Swiss cheese, Thousand Island dressing, caraway seeds, salt, and pepper. Add the thawed hash browns and mix until everything is well combined.
- Assemble the casserole: Grease a 9×13-inch baking dish with butter. Spread the hash brown mixture evenly into the dish. Top with the corned beef, sauerkraut, and the remaining 1 cup of Swiss cheese.
- Prepare the bread topping: In a separate bowl, toss the bread pieces with the remaining 1/4 cup of melted butter. Sprinkle the buttered bread evenly over the casserole.
- Bake the casserole: Bake for 45-55 minutes, or until the casserole is hot and bubbly around the edges. Tent with foil after 30 minutes to prevent over-browning.
- Serve: Drizzle with additional Thousand Island dressing, sprinkle with chopped parsley, and serve hot.
Recipe Tips
- Use fresh hash browns: Make sure the hash browns are thawed and fresh for the best texture. This helps them cook evenly and gives the casserole a creamy consistency.
- Drain the sauerkraut well: Excess moisture from the sauerkraut can make the casserole soggy. Be sure to drain it thoroughly before adding it to the dish.
- Tenting with foil: If the top of the casserole is browning too quickly, cover it loosely with foil after 30 minutes of baking. This prevents it from getting too dark while it finishes cooking.
- Use real Swiss cheese: For the best flavor and melt, use shredded Swiss cheese instead of processed cheese. It makes a big difference in taste and texture.
- Toast the bread topping: For a crispy finish, make sure to toss the bread pieces in melted butter and bake them until golden brown. This adds a crunchy layer to balance the creamy casserole.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers reuben casserole in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftovers reuben casserole tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge then reheat .
- Reheating: Reheat leftovers reuben casserole in the oven at 350°F for 10 minutes, covered with foil to keep it moist. Remove the foil during the last few minutes to crisp the top.
Nutrition Facts
Serving Size: 1 cup (161g)
- Calories: 382
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 1,659mg
- Potassium: 320mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 26g
More Pioneer Woman Recipes:
Pioneer Woman Reuben Casserole Recipe
Description
This easy Pioneer Woman Reuben Casserole is a creamy, hearty dish that’s perfect for a quick dinner or weekend meal. With layers of Swiss cheese, corned beef, and tangy sauerkraut, it’s a comforting, flavorful twist on a classic. Plus, you can easily customize it with simple ingredients you already have!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the hash brown mixture: In a large bowl, stir together 1/4 cup of melted butter, cream of chicken soup, milk, 1 cup of Swiss cheese, Thousand Island dressing, caraway seeds, salt, and pepper. Add the thawed hash browns and mix until everything is well combined.
- Assemble the casserole: Grease a 9×13-inch baking dish with butter. Spread the hash brown mixture evenly into the dish. Top with the corned beef, sauerkraut, and the remaining 1 cup of Swiss cheese.
- Prepare the bread topping: In a separate bowl, toss the bread pieces with the remaining 1/4 cup of melted butter. Sprinkle the buttered bread evenly over the casserole.
- Bake the casserole: Bake for 45-55 minutes, or until the casserole is hot and bubbly around the edges. Tent with foil after 30 minutes to prevent over-browning.
- Serve: Drizzle with additional Thousand Island dressing, sprinkle with chopped parsley, and serve hot.
Notes
- Use fresh hash browns: Make sure the hash browns are thawed and fresh for the best texture. This helps them cook evenly and gives the casserole a creamy consistency.
- Drain the sauerkraut well: Excess moisture from the sauerkraut can make the casserole soggy. Be sure to drain it thoroughly before adding it to the dish.
- Tenting with foil: If the top of the casserole is browning too quickly, cover it loosely with foil after 30 minutes of baking. This prevents it from getting too dark while it finishes cooking.
- Use real Swiss cheese: For the best flavor and melt, use shredded Swiss cheese instead of processed cheese. It makes a big difference in taste and texture.
- Toast the bread topping: For a crispy finish, make sure to toss the bread pieces in melted butter and bake them until golden brown. This adds a crunchy layer to balance the creamy casserole.
Pioneer Woman Reuben Casserole Recipe