Ruben Casserole {Gluten-Free}

All your favorite flavors of the classic Ruben sandwich baked into an easy dinner casserole. 

Disclosure: This recipe is sponsored by Schär. The opinions are my own.

Ruben Casserole

One of my all-time favorite sandwiches is a Ruben! I love the classic flavor combination of the corned beef, sauerkraut, swiss cheese, and Thousand Island dressing. Oh and let’s not forget about the toasted deli-style rye bread!

I thought my days of enjoying a classic Ruben were over until I tasted Schär’s Deli Style bread. 

I could not wait to combine all my favorite flavors of a classic Ruben Sandwich into an easy to make dinner casserole recipe.

Gluten-Free Bread

Schär Deli Style bread is the perfect gluten-free alternative to your favorite deli-style bread like sough dough and rye bread.  The slices are larger than traditional gluten-free bread, and the taste and texture are amazing!

Schär is my family’s favorite brand of gluten-free bread. I love that I can buy it at Walmart and that it is not frozen. You can use their store locator to see where you can find Schär’s products near you.

Schär has so many amazing certified gluten-free products from rolls, pizza crust, crackers, cookies, and snacks.

How To Make Ruben Casserole

• 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. (photo 1)
• In a medium-sized bowl, stir together the drained and rinsed sauerkraut and Thousand Island dressing. (photo 2)
• Using a spatula, spread half of the sauerkraut mixture over the bread cubes, then top the sauerkraut mixture with the chopped corned beef. (photo 3)
• Sprinkle the top of the casserole with 1 cup swiss cheese. (photo 4)
• 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. (photo 5)
• Sprinkle the remaining cup of cheese on top of the casserole. (photo 6)
• 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!
• Store leftovers in an air-tight container in the refrigerator for use to 3 days.

Corned Beef Casserole Recipe Tips

• For this corned beef casserole, the sauerkraut is best when drained and rinsed. I took it to the next level and squeezed the water out of the sauerkraut by placing it in a paper towel and absorbing the remaining liquid.
• Shredded swiss cheese can be hard to find and if you do not have cheese shredder, so just dice up swiss cheese slices. That’s what I did!
• You can easily substitute pastrami for the corned beef.
• This casserole is really cheesy, so spray the aluminum foil with gluten-free non-stick cooking spray to keep the top cheese layer from sticking to the foil.

This is an easy but filling meal that is perfect for busy nights! It is also perfect for feeding a crowd. If you have any leftovers, this casserole also reheats beautifully.

This Ruben casserole is oh my goodness yummy!  If you enjoy Ruben sandwiches, you are going to love this casserole.

More Gluten-Free Dinner Recipes To Try!

•  Gluten-Free Chicken and Dumplings {Dairy-Free Option}
• Crispy Chicken Thighs One-Pan Meal {Gluten-Free, Paleo, Whole30, AIP}
• Gluten-Free Southern Baked Macaroni and Cheese

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5 from 2 votes

Ruben Casserole {Gluten-Free}

All your favorite flavors of the classic Ruben sandwich baked into an easy casserole. 

Course Main Course

Cuisine American

Keyword ruben casserole, gluten-free casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8 servings

Calories 476kcal

Author Audrey

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 cups gluten-free diced Schär Deli Style bread (2 packages-10 slices)
• ▢ 2 cups sauerkraut ,drained, rinsed, dried
• ▢ 2 cups Swiss cheese ,shredded
• ▢ 1 cup gluten-free Thousand Island dressing
• ▢ 2 cups corned beef ,thinly sliced and chopped
• ▢ ½ cup butter ,melted

US Customary - Metric

Instructions

• Preheat oven to 350°Spray a 9x13 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!
• Store leftovers in an air-tight container in the refrigerator for us to 3 days.
• Reheat in either the microwave or covered in the oven at 350°F.

Notes

• This casserole is really cheesy, so spray the aluminum foil with gluten-free non-stick cooking spray to keep the top cheese layer from sticking to the foil.
• Store leftovers in an air-tight container in the refrigerator for us to 3 days.
• Reheat in either the microwave or covered in the oven at 350°F.
• Mama says, "Always check your labels!"

Nutrition

Serving: 1g | Calories: 476kcal | Carbohydrates: 23g | Protein: 14g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 1117mg | Potassium: 198mg | Fiber: 2g | Sugar: 8g | Vitamin A: 727IU | Vitamin C: 13mg | Calcium: 273mg | Iron: 2mg

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