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4.67 from 3 votes

Reuben Casserole


  • ½ pound corned beef diced
  • cup sauerkraut drained (I use canned)
  • 2 cups swiss cheese shredded
  • ½ cup mayonnaise
  • 8 oz cream cheese
  • ½ cup low-sugar ketchup
  • 2 tablespoons pickle brine
  • ½ teaspoon caraway seeds


  • Preheat oven to 350 degrees F.
  • In a sauce pan, melt the cream cheese, mayonnaise and ketchup over low heat. While that is melting, slice and dice your corned beef into half inch chunks.
  • Once the the mixture is melted, add the can of drained sauerkraut, a cup and a half of the swiss cheese and chopped corned beef. Mix until all incorporated and the cheese is melted.
  • Take the sauce of the heat and mix in the pickle juice if you have it. If not, add a tablespoon of salt, a teaspoon of vinegar and a pinch of garlic salt.
  • Pour into a greased dish (I used a 9 inch pie pan) and top with remaining swiss cheese. Garnish by sprinkling caraway seeds on.
  • Pop in the oven for about 20 minutes until the mixture is bubbling and the cheese on top is melted.
  • Enjoy!