Pioneer Woman Reuben Casserole Recipe

Pioneer Woman Reuben Casserole is a savory American dinner that layers marble rye bread with corned beef and sauerkraut. Swiss cheese and creamy Russian dressing tie everything together for a filling family meal.

Ree Drummond’s version is smart because she uses cubed bread rather than whole slices. I’ve found that if you leave the bread in big pieces, it’s a nightmare to cut through later and you end up pulling half the sandwich out with your fork. Cutting it into bite-sized cubes first makes sure every forkful has a bit of everything and the whole thing stays together better when you serve it.

The sauerkraut is the one part that can really mess this up if you aren’t careful. You’ve got to squeeze it until it’s practically bone dry before it goes into the dish. If you leave even a little bit of that brine in there, the bread at the bottom turns into a soggy mess that nobody wants to eat. I usually use a clean kitchen towel to get every last drop of moisture out.

Pioneer Woman Reuben Casserole Ingredients

For the Casserole Base

• 6 cups (approx. 350g) marble rye bread, cut into 1-inch (2.5cm) cubes
• 1 lb (450g) deli corned beef, chopped into bite-sized pieces
• 2 cups (285g) sauerkraut, rinsed and squeezed very dry
• 2 cups (225g) Swiss cheese, shredded

For the Dressing and Topping

• 1 cup (240g) mayonnaise
• 1/4 cup (60g) chili sauce or ketchup
• 2 tablespoons (30g) relish
• 1 tablespoon (15g) yellow mustard
• 1/2 teaspoon (2.5ml) Worcestershire sauce
• 1/2 cup (60g) rye breadcrumbs or crushed butter crackers
• 2 tablespoons (30g) butter, melted

How To Make Pioneer Woman Reuben Casserole

• 1. Prep the oven: Set your oven to 175°C (350°F) so it’s ready when you’re done assembling. Lightly coat a 9×13 inch baking dish with butter or non-stick spray, making sure to hit the sides and corners.
• 2. Prepare the bread: Spread half of the rye bread cubes into an even layer across the bottom of the prepared dish. Use a mix of the light and dark parts of the marble rye to make sure the base looks good and has a consistent flavor.
• 3. Layer the meat: Scatter all of the chopped corned beef over the top of the bread cubes. Make sure it’s spread out well so you don’t end up with one person getting a huge pile of meat while someone else gets none.
• 4. Add the sauerkraut: Spread the dry sauerkraut over the beef as evenly as possible. If the sauerkraut is still clumped together after squeezing it, use your fingers to pull it apart and scatter it around.
• 5. Mix the dressing: Whisk the mayonnaise, chili sauce, relish, mustard, and Worcestershire sauce together in a small bowl until the color is consistent. This is much better than using store-bought dressing because you can control the tanginess.
• 6. Apply the sauce: Spoon the dressing over the sauerkraut layer, using the back of the spoon to spread it toward the edges. You don’t need a thick layer everywhere, just enough to moisten the ingredients underneath as it bakes.
• 7. Add the cheese: Sprinkle the shredded Swiss cheese over the dressing layer. Swiss can sometimes be oily when it melts, so using a freshly grated block instead of the pre-shredded bags helps the cheese stay smooth.
• 8. Final bread layer: Place the remaining bread cubes over the cheese. Press down very lightly with your palms to help the layers bond together, but don’t crush the bread.
• 9. Make the topping: Stir the melted butter into the breadcrumbs or cracker crumbs in a tiny bowl. Sprinkle this mixture over the top layer of bread to give the casserole a bit of extra crunch.
• Don’t skip the melted butter here. It helps the crumbs brown properly and gives the top of the casserole a rich flavor that stands up to the sharp sauerkraut.
• 10. Bake the dish: Slide the casserole into the oven and bake for 30 to 35 minutes until the cheese is bubbling. The bread on top should look toasted and the whole kitchen should smell like a deli.

Recipe Tips

• Dry the kraut. Use a potato ricer or a kitchen towel to squeeze the liquid out of the sauerkraut. Any leftover moisture will drain to the bottom and make the bread base mushy.
• Chop the meat. Slice your corned beef into small squares instead of leaving it in long strips. Shorter pieces are much easier for kids and guests to eat without needing a steak knife.
• Grate your cheese. Buy a block of Swiss and shred it yourself for a better melt. Pre-shredded cheese is coated in starch that stops it from getting that gooey texture we want here.
• Make it ahead. You can assemble everything except the top crumbs the night before and keep it in the fridge. Just add an extra ten minutes to the baking time if you’re putting it in the oven cold.
• Swap the beef. If you can’t find good corned beef at the deli counter, pastrami works just as well. It has a slightly spicier edge that tastes great with the rye bread.
• Watch the salt. Corned beef and sauerkraut are both naturally salty, so don’t add any extra salt to the dressing. The flavors are already balanced enough on their own.

What To Serve With Reuben Casserole

A simple green salad with a light vinaigrette is the best way to balance out the richness of the cheese and beef. Since the casserole is quite heavy, you want something crisp and fresh on the side.

Pickle spears or a small bowl of extra cabbage slaw add a nice crunch to the meal. If you want something warm, a clear beef broth or a light tomato soup works without making the dinner feel too bulky.

How To Store Reuben Casserole

• Fridge: Keep any leftovers in an airtight container for up to three days. Make sure the casserole has cooled down completely before you put the lid on to avoid trapping steam.
• Reheat: The oven is the best way to get the top crispy again, so heat it at 150°C (300°F) for about fifteen minutes. A microwave is faster, but it’ll make the rye bread a bit chewy and soft.
• Freeze: Wrap tight portions in foil and place them in a freezer bag for up to two months. Thaw it in the fridge overnight before reheating so the middle gets hot without burning the top.

Pioneer Woman Reuben Casserole Nutrition Facts

Per serving (1 of 8):

• Calories: 520 kcal
• Protein: 22g
• Fat: 38g
• Carbohydrates: 24g
• Sugar: 6g
• Sodium: 1450mg

FAQs

Can I use a different bread for Pioneer Woman Reuben Casserole?

Yes, but rye is what gives it that classic flavor. If you really hate rye, a sturdy sourdough is the next best choice because it won’t fall apart under the weight of the meat and dressing.

How do I stop the bottom of the dish from getting soggy?

Make sure you rinse the sauerkraut and squeeze it until no more liquid comes out. Also, don’t overdo it with the dressing; a thin, even layer is plenty to keep the casserole moist without soaking the bread.

Can I make Pioneer Woman Reuben Casserole with leftover corned beef?

Yes, this is actually the best way to use up leftovers from a holiday dinner. Just trim off any large bits of fat and chop the meat into small pieces so it heats through evenly.

Is it possible to use Thousand Island dressing instead of making my own?

Yes, you can swap the homemade sauce for a cup of bottled Thousand Island if you’re in a hurry. The flavor will be a bit sweeter, so you might want to add a splash of vinegar to the sauerkraut to keep things balanced.

Why do I need to rinse the sauerkraut first?

Rinsing removes the harshest part of the vinegar flavor and lowers the salt content. It makes the dish taste more like a balanced sandwich and less like a jar of pickles.

Try More Pioneer Woman Recipes:

• Pioneer Woman Tuna Noodle Casserole Recipe
• Pioneer Woman Ham and Egg Casserole Recipe
• Pioneer Woman Cowboy Casserole Recipe