Cheesy Reuben Casserole
A hearty, cheesy casserole featuring corned beef, sauerkraut, and Swiss cheese, perfect for fans of comfort food with tangy and savory flavors, ideal for quick weeknight dinners.
Ingredients
Instructions
- In a shallow casserole dish, layer the sauerkraut, sliced tomatoes, buttermilk dressing, butter, corned beef, and Swiss cheese.
- Bake in a 425°F oven for 20 minutes until heated through and bubbly.
Tips & Substitutions
To enhance flavor, consider adding some diced bell peppers or a dash of Worcestershire sauce to the casserole. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For a twist, try adding a layer of sauerkraut mixed with caraway seeds to intensify the traditional Reuben taste. This casserole is a great way to use leftovers from corned beef recipes.
Serving Suggestions
Serve this Cheesy Reuben Casserole with a side of crispy coleslaw or a simple green salad to balance the richness. A light drizzle of ranch or thousand island dressing on top adds a delightful touch. It pairs beautifully with Beef And Cheese Crescent Pie for a comforting meal or as part of a larger spread for gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Reuben Casserole contains roughly 24 calories, with 1g protein, 1g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and cover it tightly. Store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I use instead of Swiss cheese?
If you don't have Swiss cheese, you can substitute with Gruyère or even mozzarella for a milder taste. Both options will melt well and maintain the creamy texture of the dish without compromising flavor.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen before or after baking. If freezing before baking, wrap it tightly and store for up to 2 months. Thaw it in the refrigerator overnight before baking. If baking first, let it cool completely before freezing, and reheat directly from frozen, adding time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).