Reuben Noodle Casserole: A Comforting Embrace in Every Bite

There’s something undeniably nostalgic about a well-executed casserole. It conjures images of cozy evenings, shared meals, and the comforting hum of a warm oven. For me, the Reuben Noodle Casserole holds a special place in that pantheon of comforting dishes. I first encountered this delightful creation on a blustery autumn evening, a playful nod to the classic deli sandwich that had somehow found its way into a baked, hearty form. The aroma that filled my kitchen as it baked—a savory blend of corned beef, tangy sauerkraut, and rich Swiss cheese, all nestled beneath a buttery, pumpernickel crust—was nothing short of intoxicating. It was a revelation, proving that beloved flavors could be reimagined and amplified in a whole new way. This isn’t just a meal; it’s an experience, a culinary hug that warms you from the inside out.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: One 13×9-inch casserole
• Dietary Type: Classic Casserole

Ingredients

The beauty of this Reuben Noodle Casserole lies in its straightforward yet impactful ingredients, transforming familiar deli flavors into a cohesive, comforting bake.

• 8 ounces egg noodles, uncooked
• 8 ounces corned beef, chopped or shredded (see directions for preparation)
• 1 (16 ounce) bag sauerkraut, drained very well
• 2 teaspoons caraway seeds
• 8 ounces Swiss cheese, shredded
• 1/2 cup Thousand Island dressing
• 1/2 cup milk
• 1 tablespoon brown deli mustard (or your preferred mustard)
• 2 slices pumpernickel bread
• 1 tablespoon butter, melted

Equipment Needed

To bring this Reuben Noodle Casserole to life, you’ll want to have a few essential kitchen tools at the ready:

• A large pot for cooking the noodles.
• A 13×9-inch baking dish.
• A large mixing bowl.
• A smaller mixing bowl for the dressing.
• A food processor or blender for the breadcrumbs.
• Measuring cups and spoons.
• A spatula or spoon for mixing and spreading.

Instructions

Crafting this delightful casserole is a straightforward process, layering familiar flavors into a harmonious bake.

1. Preheat and Prepare the Dish: Begin by preheating your oven to 350°F (175°C). Take your 13×9-inch baking dish and give it a good spray with non-stick cooking spray, ensuring all surfaces are lightly coated to prevent any sticking.

2. Cook the Noodles: In a large pot, bring a generous amount of water to a rolling boil. Add the 8 ounces of uncooked egg noodles and cook them according to the package directions until they are al dente. Be careful not to overcook them, as they will continue to soften in the oven. Once cooked, drain the noodles thoroughly in a colander.

3. Prepare the Corned Beef: For the 8 ounces of corned beef, you have a couple of excellent options. If you’re using deli-sliced corned beef, chop it into bite-sized pieces. Alternatively, if you have leftover brisket from a previous meal, shred it. Both methods yield delicious results, with shredded brisket offering a wonderfully tender texture.

4. Assemble the Noodle Mixture: In a large mixing bowl, combine the drained egg noodles, the prepared corned beef, the drained sauerkraut, the caraway seeds, and the shredded Swiss cheese. Gently mix everything together until it’s well combined, ensuring the flavors are evenly distributed.

5. Transfer to Baking Dish: Carefully pour the noodle mixture into your prepared 13×9-inch baking dish. Spread it out evenly to create a consistent base for the casserole.

6. Create the Dressing Layer: In a separate, smaller mixing bowl, whisk together the 1/2 cup of Thousand Island dressing, the 1/2 cup of milk, and the 1 tablespoon of mustard. This creamy mixture will form a delightful binder and flavor layer for the casserole. Spread this dressing mixture evenly over the top of the noodle and corned beef mixture in the baking dish.

7. Prepare the Pumpernickel Topping: Take the 2 slices of pumpernickel bread and tear them into rough chunks. Place these bread chunks into a food processor or blender. Process or blend them until they are transformed into fine crumbs.

8. Finish the Topping: In a small bowl, combine the pumpernickel bread crumbs with the 1 tablespoon of melted butter. Toss them together to ensure the crumbs are evenly coated in the butter. Sprinkle this buttery pumpernickel crumb topping evenly over the entire surface of the casserole.

9. Bake the Casserole: Place the assembled casserole into the preheated 350°F (175°C) oven. Bake uncovered for approximately 30 minutes, or until the casserole is heated through and the topping is golden brown and toasted.

10. Serve Hot: Once baked to perfection, remove the casserole from the oven. Allow it to rest for a few minutes before serving. This dish is best served hot, ideally with a crisp salad of mixed greens on the side to provide a refreshing counterpoint to the rich flavors of the casserole.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a beloved comfort food like this Reuben Noodle Casserole. Here are a few tricks I’ve picked up over the years:

• Sauerkraut Squeeze: The key to avoiding a watery casserole is thoroughly draining the sauerkraut. I like to place it in a fine-mesh sieve and press down with a spoon, or even wrap it in a clean kitchen towel and wring out as much liquid as possible. This concentrates the tangy flavor and keeps the casserole’s texture just right.
• Corned Beef Choice: While deli corned beef is wonderfully convenient, using leftover slow-cooked brisket truly adds another layer of depth. The long, slow cooking process breaks down the connective tissues, making it incredibly tender and flavorful. Shredding it by hand further enhances its texture.
• Mustard Matters: I’m particularly fond of brown deli mustard for its robust flavor, but don’t hesitate to experiment. A spicy brown mustard or even a touch of Dijon can add an interesting twist. Just ensure it complements the other bold flavors.
• Toasting the Crumbs: For an extra crispy topping, you can lightly toast the pumpernickel crumbs in a dry skillet over medium heat for a few minutes until they are fragrant and slightly browned before mixing with butter. This adds a nutty depth and ensures a superior crunch.
• Cheese Variations: While Swiss is traditional and pairs beautifully, feel free to mix in some Gruyère for a nuttier, more complex cheese profile, or even a touch of sharp cheddar for an added tang.

Serving & Storage Suggestions

This Reuben Noodle Casserole is a star on its own, but it truly shines when presented with a fresh, vibrant accompaniment. A simple salad of crisp mixed greens with a light vinaigrette offers a delightful contrast to the rich, savory flavors of the casserole. For a more substantial meal, consider serving it alongside some steamed green beans or a dollop of sour cream.

When it comes to leftovers, this casserole fares exceptionally well. Store any remaining casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a 350°F (175°C) oven until heated through, or use a microwave for a quicker option. I find the oven method best preserves the texture of the crumb topping. Freezing is also an option, though it may slightly alter the texture upon thawing and reheating.

Nutritional Information

Here is an approximate nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	538 kcal	27%
Total Fat	30 g	46%
Saturated Fat	12.4 g	62%
Cholesterol	117 mg	39%
Sodium	1341 mg	56%
Total Carbohydrate	42 g	14%
Dietary Fiber	5 g	20%
Sugars	6 g	12%
Protein	25 g	50%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the classic Reuben profile is undeniably delicious, there’s always room for creative interpretation.

• Gluten-Free Option: For a gluten-free rendition, substitute gluten-free egg noodles and use a gluten-free bread for the crumb topping. Ensure your Thousand Island dressing and mustard are also gluten-free.
• Meat Variations: While corned beef is traditional, this casserole is surprisingly adaptable. Cooked shredded chicken, turkey, or even a plant-based “pulled pork” could offer a unique twist.
• Sauerkraut Alternative: If sauerkraut isn’t your favorite, a well-drained jarred coleslaw mix (without the dressing) can offer a similar tang and crunch.
• Bread Topping: While pumpernickel is quintessential, rye bread or even a hearty whole wheat bread can be used for the crumb topping if pumpernickel is unavailable.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes, you can assemble the casserole up to the point of baking and refrigerate it. You may need to add a few extra minutes to the baking time if baking from chilled.

Q: My sauerkraut seems very wet. What’s the best way to drain it?
A: Squeeze out as much liquid as possible using your hands, a clean kitchen towel, or by pressing it down firmly in a fine-mesh sieve.

Q: What if I don’t have Thousand Island dressing?
A: A good substitute would be a combination of mayonnaise, ketchup, and sweet pickle relish, seasoned with a little Worcestershire sauce.

Q: Can I freeze this casserole?
A: It’s best to freeze it before baking. Thaw overnight in the refrigerator and then bake as directed. Reheating a baked casserole can sometimes make the noodles a bit mushy.

Q: How can I make the topping extra crispy?
A: Ensure the butter is well distributed throughout the breadcrumbs and consider lightly toasting the crumbs before adding them to the casserole.

Final Thoughts

There you have it – a deeply satisfying Reuben Noodle Casserole, a testament to how beloved flavors can be reimagined into a comforting and utterly delicious baked dish. It’s the kind of meal that fosters connection, a perfect centerpiece for a family dinner or a welcome addition to a potluck. I encourage you to try this recipe, to fill your home with its wonderful aroma, and to savor every forkful. I’d love to hear about your experience, any creative twists you might have added, or how you chose to pair it with your favorite side. Happy cooking!