Gluten-Free Reuben Casserole
Updated
This gluten-free reuben casserole is a baked, family-style twist on the classic deli sandwich made with corned beef, sauerkraut, Swiss cheese, and gluten-free bread. It has all the bold, tangy flavors of a traditional Reuben, layered into an easy oven-baked casserole that’s cheesy, hearty, and satisfying. Designed for anyone following a gluten-free diet, this recipe is perfect for weeknight dinners, casual entertaining, or a St. Patrick’s Day meal without the stress. Everything comes together quickly, and the casserole bakes until hot, bubbly, and golden on top.
Oh Audrey, you are speaking my language! I love a good Rueben as well and this casserole is SOOOOO DELISH!!!! It is easy to put together and tastes wonderful. I am going to put this on the menu for the next family get together. Thank you for sharing = )
– Lady J
I grew up eating corned beef and Reuben sandwiches, but they can be hard to find in a gluten-free version. This gluten-free Reuben casserole is what I make when I’m craving that classic comfort food but don’t want to stand over the stove assembling sandwiches one by one. Toasted gluten-free bread gives it structure, the sauerkraut adds that signature tang, and the melted Swiss ties everything together in the best way. It’s one of those dishes I’ll prep ahead for guests or reheat for leftovers that actually hold up well the next day. If you grew up loving Reubens but thought they were off-limits, this casserole brings everything back in an easy, shareable way. Let me know in the comments when you serve it.
Gluten-Free Baking Tips
- Drain the sauerkraut really well. Press out as much liquid as possible so the casserole stays layered and cheesy instead of watery.
- Choose a sturdy gluten-free bread and toast it first. Light toasting dries the bread out just enough, so it holds its shape and doesn’t turn mushy as it bakes.
- Tent loosely with foil if the top browns too quickly. Spray the foil with gluten-free nonstick cooking spray so the cheesy top doesn’t stick while the center finishes heating through.
- Let the casserole rest before slicing. Giving it 10–15 minutes helps everything set, making it easier to cut clean slices that don’t fall apart.
Gluten-Free Reuben Casserole
Ingredients
- 8 cups gluten-free diced bread, (2 packages, 10 slices)
- 2 cups sauerkraut, drained, rinsed, dried
- 2 cups Swiss cheese, shredded
- 1 cup gluten-free Thousand Island dressing, Or russian dressing for a bolder flavor
- 2 cups corned beef, thinly sliced and chopped
- ½ cup butter, melted
Instructions
- Preheat oven to 350°Spray a 9×13 baking dish with gluten-free nonstick spray.
- Add 4 cups of the bread cubes into the bottom of the casserole dish.
- In a medium-sized bowl stir together the sauerkraut and Thousand Island dressing.
- Using a spatula, spread half of the sauerkraut mixture over the bread cubes, then top the sauerkraut mixture with the chopped corned beef.
- Sprinkle the top of the casserole with 1 cup Swiss cheese.
- Using a spatula, spread the rest of the sauerkraut mixture on top of the casserole.
- Top with the rest of the bread cubes. Lightly press down on the bread to make sure it sticks to the sauerkraut mixture. Sprinkle the remaining cup of cheese on top of the casserole.
- Drizzle the melted butter over the top of the casserole. Cover with aluminum foil.
- Bake, covered, for 30 minutes.
- Remove the foil and bake uncovered for 10 more minutes.
- Serve hot and enjoy!
Notes
- Shredded Swiss cheese can be hard to find, and if you do not have a cheese shredder, just dice up Swiss cheese slices. That’s what I did!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Reuben Casserole Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and spray a 9×13-inch baking dish with gluten-free nonstick spray.
Create the bread base: Spread 4 cups (120g) of the gluten-free diced bread evenly across the bottom of the prepared baking dish.
Mix the sauerkraut and dressing: In a medium bowl, stir together 2 cups drained, rinsed, and well-dried sauerkraut (280g) with 1 cup (237mL) gluten-free Thousand Island dressing until evenly coated.
Layer the dressed sauerkraut over the bread: Use a spatula to spread half of the sauerkraut mixture over the bread cubes, then evenly layer 2 cups (453g) of thinly sliced and chopped corned beef on top.
Add the first cheese layer: Sprinkle 1 cup (108g) shredded Swiss cheese evenly over the corned beef layer.
Layer the casserole: Spread the remaining sauerkraut mixture over the cheese using a spatula. Top with the remaining 4 cups (120g) of gluten-free diced bread, gently pressing the bread down so it adheres to the sauerkraut layer.
Add the final layer of cheese: Sprinkle the remaining 1 cup (108g) of Swiss cheese evenly over the top.
Add butter: Drizzle ½ cup (113g) melted butter evenly over the casserole, then cover loosely with aluminum foil.
Bake and serve: Bake, covered, for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and lightly golden. Serve hot.
Serving Suggestions
I love serving this gluten-free Reuben casserole hot from the oven, especially when I have leftover instant pot corned beef and cabbage to use up after St. Patrick’s Day. It’s a great way to turn leftovers into something completely new while still keeping those classic flavors. I usually add something fresh on the side, like a simple green salad, dairy-free coleslaw, or a few extra pickles to balance all that cheesy, savory goodness. For casual get-togethers, gluten-free potato salad or homemade gluten-free potato chips help round it out into a full, deli-style spread. It’s hearty enough to stand on its own, but a lighter side keeps everything from feeling too heavy.
Storage Instructions
Store any leftover Reuben casserole in an airtight container in the refrigerator for up to 3 days. For best results, reheat individual portions in the microwave, or warm larger portions covered in a 350°F oven until heated through. Covering the casserole while reheating helps keep the bread from drying out and allows the cheese to melt evenly.
I love Rubin sandwiches! Miss my sourdough bread. This is a great recipe. I’m cooking my corn beef today! Going to try this recipe tonight. Thank you. If I can’t use the thousand island dressing, what else can I use?
Carolyn
Oh Audrey, you are speaking my language! I love a good Rueben as well and this casserole is SOOOOO DELISH!!!! It is easy to put together and tastes wonderful. I am going to put this on the menu for the next family get together. Thank you for sharing = )
Thank you so much Lady J for the amazing 5-star recipe review! I am so happy that you enjoyed the Ruben casserole and it was easy to put together. You really made my day! It’s so nice to met anotehr Ruben lover, it’s one of my favorite sandwiches. I hope your family enjoys it as well. You are so welcome, I love sharing what I make for my family. Thanks again!
This is a dream casserole, such a fabulous idea! I love a good Ruben and the idea of being able to have it for dinner like this is amazing! 😀
Thank you so much Catherine for the 5-star recipe review! A Ruben is my favorite sandwich! This casserole is oh my goodness good. Thanks again!