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Reuben Sauerkraut Tomato Casserole

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“If you love sauerkraut, then you really have to give this a try! This may be doubled if desired. I have used white bread crumbs for this recipe, but the rye or pumpernickel is definately better!”

Ingredients Nutrition

  • 1 (16 ounce) can sauerkraut, UNDRAINED
  • 14 ounces corned beef, sliced, and torn into small pieces (can use more)
  • 2 12 cups swiss cheese, shredded
  • 34 cup mayonnaise
  • 14 cup thousand island dressing, plus
  • 2 tablespoons thousand island dressing (or to taste)
  • 2 large fresh tomatoes, sliced
  • 13 cup melted butter
  • 1 12 cups pumpernickel breadcrumbs or 1 12 cups rye breadcrumbs


  1. Set oven to 350 degrees.
  2. Grease a 1-1/2-quart casserole dish (if you are doubling this recipe prepare a larger casserole dish).
  3. Place the sauerkraut in the bottom of the baking dish.
  4. Top with beef, then the cheese.
  5. Combine the mayo and the salad dressing together, then spread over the shredded cheese.
  6. Top with tomato slices; set aside.
  7. Combine the melted butter with bread crumbs.
  8. Sprinkle over the tomato slices.
  9. Bake for 35-40 minutes.
  10. let stand for 5 minutes before serving.

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