Whenever I purchase the ingredients to make Rueben sandwiches, it seems there are lots of leftovers: Swiss cheese, corned beef, sauerkraut, and rye bread. Because there are only two of us, and neither of us wants to have repeat sandwiches every day for a week, I’m always trying to find things to do with these leftovers. This Easy Reuben Bake has become a favorite; it’s easy and good.

Although the following recipe has exact measurements, you can use more or less depending what you have left after making your sandwiches (i.e., a partial jar of sauerkraut). I actually like this casserole as well as the sandwiches and sometimes just make it with ingredients that are in the house. Because sauerkraut is quite strong, I add a package of coleslaw mix (or you can use shredded cabbage).

8 Servings

1 14 ounce package coleslaw mix
1 cup water

1 16 oz. jar sauerkraut, drained

8 to 12 ounces corned beef, diced
8 ounces Swiss cheese, cut into small dice
1 teaspoon caraway seeds, (optional)

1 8 oz. package softened cream cheese
1/2 cup thousand island dressing, or Russian dressing

1/4 cup melted butter
3-4 cups marble rye bread, cut into 1/4" dice

1. Preheat oven to 350°.
2. Place the coleslaw mix and water in a microwave-safe container; microwave 5 minutes.
3. Drain well and mix with the sauerkraut, corned beef, Swiss cheese, and caraway seeds if using.
4. Mix the cream cheese and thousand island dressing until smooth; mix with the corned beef mixture and spread into a 7" x 9" shallow baking dish.
5. Toss the bread pieces with the butter and sprinkle evenly over the casserole.
6. Bake 30-45 minutes or until the crumbs are browned and crisp and the casserole is bubbly.

Amount Per Serving
Calories 487 Calories from Fat 281
Percent Total Calories From: Fat 58% Protein 17% Carb. 26%

Nutrient Amount per Serving
Total Fat 31 g
Saturated Fat 17 g
Cholesterol 103 mg
Sodium 1313 mg
Total Carbohydrate 31 g
Dietary Fiber 1 g
Sugars 0 g
Protein 20 g

Vitamin A 20% Vitamin C 61% Calcium 0% Iron 18%