Gluten-Free Reuben Casserole
This gluten-free Reuben casserole is an easy, oven-baked twist on the classic deli sandwich made with corned beef, sauerkraut, Swiss cheese, and gluten-free bread. Cheesy, hearty, and full of bold Reuben flavor, it’s perfect for weeknight dinners, casual entertaining, or using up leftover corned beef.
Servings: 8 servings
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 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!
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
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