Here is a clever twist on a traditional deli sandwich! Reuben casserole.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl.

  • Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish.

  • Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.

Nutrition Facts

638 calories; protein 30.4g 61% DV; carbohydrates 47.8g 15% DV; fat 36.7g 56% DV; cholesterol 136.4mg 46% DV; sodium 1483.2mg 59% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2016
I made this with corned venison that we canned this year, which is also on allrecipes.com, I also added buttered bread crumbs. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/24/2019
We used left over corned beef from St. Patrick's day. It was nothing special. The noodles overwhelmed the rest of the dish. My wife thought it should have been covered - the noodles on top got quite crispy. Read More
(1)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2016
I made this with corned venison that we canned this year, which is also on allrecipes.com, I also added buttered bread crumbs. Read More
(2)
Rating: 3 stars
03/24/2019
We used left over corned beef from St. Patrick's day. It was nothing special. The noodles overwhelmed the rest of the dish. My wife thought it should have been covered - the noodles on top got quite crispy. Read More
(1)
Rating: 5 stars
08/15/2016
This has become a favorite recipe for my 2 year old daughter as well as all our family and friends. Anyone who has tried it has taken the recipe home. Read More
(1)
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Rating: 4 stars
03/21/2018
Tastes like a reuben, but needed something extra. Something with some crunch, maybe. Read More
(1)
Rating: 4 stars
11/30/2017
Great flavor & easy to assemble but could stand to be creamier. Might add some milk next time. Read More
Rating: 5 stars
03/25/2018
My husband loved this. I made a few tweaks of course. I layered the ingredients: sauerkraut corned beef homemade Thousand Island dressing (about 2/3 cup) sliced cheese egg noodles buttered panko crumbs. Next time I'll get rye or pumpernickel to make crumbs. This was a great use of leftover corned beef! Read More
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Rating: 3 stars
04/20/2020
Despite halving the noodles, they still seemed to overpower the dish. The sauerkraut definitely got lost. I couldn't tell there was any thousand Italian in there at all. Probably won't make this recipe again. Read More
Rating: 5 stars
10/04/2020
My husband loves corned beef and Reuben sandwiches. This was gone before the night was done. Read More