The deli counter classic gets a weeknight-friendly makeover in this casserole that brings together everything you love about a Reuben sandwich.
You get all those tangy, savory flavors—the sauerkraut, the melted Swiss, the Thousand Island dressing—baked into one dish that feeds a crowd.
Why You’ll Love This Recipe
Everything bakes together in one pan, which means less cleanup and more time at the table. The rye bread cubes get crispy on top while staying soft underneath, soaking up all those good flavors.
It’s also incredibly forgiving. If you need to prep it ahead, you can assemble the whole thing in the morning and pop it in the oven when you’re ready to eat.
Leftovers reheat beautifully, and somehow taste even better the next day when all the flavors have had time to meld together.
Ingredients
For the casserole:
- 1½ pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 (14-ounce) can sauerkraut, drained and squeezed dry
- 1 cup Thousand Island dressing
- ½ cup beef broth
- 4 cups rye bread, cut into 1-inch cubes (about 6 slices)
- 2½ cups shredded Swiss cheese, divided
- Salt and pepper to taste
For topping:
- 2 tablespoons butter, melted
- ½ cup additional rye bread cubes
- Fresh parsley for garnish (optional)
Instructions
Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Drain excess fat if needed.
Add the diced onion to the beef and cook for another 4-5 minutes until softened. Stir in the garlic and caraway seeds, cooking for 1 minute until fragrant.
Remove from heat and stir in the drained sauerkraut, Thousand Island dressing, and beef broth. Season with salt and pepper to taste.
Add 4 cups of rye bread cubes and 2 cups of the Swiss cheese to the beef mixture. Stir everything together until well combined.
Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of Swiss cheese over the top.
Toss the additional ½ cup of bread cubes with melted butter and scatter them over the casserole for extra crunch.
Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly and the bread cubes on top are golden brown.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
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Ground Beef Reuben Casserole
All the tangy, savory goodness of a classic Reuben sandwich is baked into one hearty casserole. Seasoned ground beef mingles with zesty sauerkraut, melted Swiss cheese, and Thousand Island dressing, all topped with crispy-edged rye bread cubes.
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Ingredients
For the casserole:
- 1½ pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1 (14-ounce) can sauerkraut, drained and squeezed dry
- 1 cup Thousand Island dressing
- ½ cup beef broth
- 4 cups rye bread, cut into 1-inch cubes (about 6 slices)
- 2½ cups shredded Swiss cheese, divided
- Salt and pepper to taste
For topping:
- 2 tablespoons butter, melted
- ½ cup additional rye bread cubes
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set it aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Drain excess fat if needed.
- Add the diced onion to the beef and cook for another 4-5 minutes until softened. Stir in the garlic and caraway seeds, cooking for 1 minute until fragrant.
- Remove from heat and stir in the drained sauerkraut, Thousand Island dressing, and beef broth. Season with salt and pepper to taste.
- Add 4 cups of rye bread cubes and 2 cups of the Swiss cheese to the beef mixture. Stir everything together until well combined.
- Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of Swiss cheese over the top.
- Toss the additional ½ cup of bread cubes with melted butter and scatter them over the casserole for extra crunch.
- Bake uncovered for 25-30 minutes, until the cheese is melted and bubbly and the bread cubes on top are golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
