This is without a doubt the Best Reuben Casserole! Corned beef and cabbage are sandwiched between layers of mashed potatoes speckled with Swiss cheese.
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Original content posted March 2015. Updated March 2019.
What’s your stance on Irish food? Me? I could take it or leave it. It’s not my favorite, but I would eat it on occasion. My husband? He’s a huge fan. HUGE. My guess it’s likely because of his love of all things meat and potatoes. Before we had children, I would make him this Best Reuben Casserole each year.
All was well until we welcomed our second child to the world on St. Patrick’s Day. Unfortunately for my husband, she has yet to request this reuben casserole recipe as her birthday meal. So instead, I simply make it earlier in the month for him to enjoy.
What Makes the Best Reuben Casserole?
Forget adding bread that can get soggy to this comforting casserole! Instead, I make the Best Reuben Casserole with mashed potatoes!
Corned beef and cabbage are sautéed in dark beer and topped with a homemade thousand island dressing before being sandwiched between two thick layers of mashed potatoes studded with Swiss cheese. One 9″ x 13″ pan of this hearty recipe can feed a crowd and is without a doubt the Best Reuben Casserole recipe.
Without a doubt, my husband’s love of this reuben casserole was also the inspiration behind this comforting Reuben and Guinness Mac and Cheese, appetizer turned main dish Chicken Reuben Sheet Pan Nachos and mashup Reuben Waffle Fries. In short, I know if I transform any dish into a reuben it will be well received by the love of my life.
How to Make the Best Reuben Casserole
 In a large dutch oven, add potatoes and cover with water. Bring to boil until easily pierced with a fork.
TIP: I love to use Yukon gold potatoes for this recipe as they have a more buttery taste and their thin skin means no peeling! You could also choose to use a more traditional Russet potato, but you would want to peel them beforehand.
 Meanwhile, in a large saucepan over medium heat, add corned beef, garlic, caraway seeds and beer until corned beef is warmed through.
 Add cabbage to saucepan.
TIP: Don’t be tempted to use a bag of presliced cabbage for this recipe! Slicing your own means that it will stand up to being wilted in the saucepan and baking. The presliced variety is too thin.
 Stir and toss cabbage with corned beef until wilted and beer is reduced. Set aside.
 Add potatoes to bowl of an electric mixer fitted with paddle attachment with butter and mix until just combined.
TIP: Only mix until the butter is melted and only a few lumps remain in the potatoes.
 Add beer, yogurt and 1 cup of cheese to bowl.
TIP: Don’t have any yogurt on hand? You could also substitute a good sour cream as well. My favorite is Nancy’s Organic Cultured Sour Cream.
 Mix until just combined.
TIP: Mix only until no lumps remain and no single ingredients are visible.
 Spread half of mashed potatoes into the bottom of a greased 9″ x 13″ baking dish.
 Using a slotted spoon, spoon corned beef and cabbage mixture over potato layer.
TIP: Using a slotted spoon insures that any remaining liquid isn’t transferred to the baking dish which would make for a watery casserole. YUCK!
 In a small bowl, add yogurt, ketchup and relish.
 Stir together until completely combined.
 Spoon over cabbage and corned beef mixture, and use a spatula to spread into an even layer.
 Spoon remaining half of mashed potatoes over dressing.
 Sprinkle the additional 1-1/2 cups shredded Swiss cheese over mashed potatoes.
Bake at 350 degrees for 25-30 minutes or until bubbly and top of casserole is golden brown.
If you’ve tried this Best Reuben Casserole or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Best Reuben Casserole
- 5 pounds Yukon Gold potatoes cut into large cubes
- 1/2 cup butter
- 1/2 cup stout beer
- 1/2 cup plain non-fat yogurt
- 1 cup shredded Swiss cheese
- 1 pound deli sliced corned beef chopped
- 8 cloves garlic minced
- 1 tablespoon caraway seeds
- 1/2 cup stout beer
- 1 head cabbage thinly sliced, approximately 1/4" wide
Thousand Island Dressing
- 1 cup plain yogurt
- 1/3 cup ketchup
- 2 tablespoons sweet pickle relish
- 1-1/2 cups shredded Swiss cheese
- Preheat oven to 350 degrees.
- In a large dutch oven add potatoes and cover with water. Bring to boil until easily pierced with a fork.
- Meanwhile, in a large saucepan over medium heat, add corned beef, garlic, caraway seeds and beer until corned beef is warmed through.
- Add cabbage to saucepan and stir until wilted and beer is reduced. Set aside.
- Add potatoes to bowl of an electric mixer fitted with paddle attachment with butter and mix until just combined.
- Add beer, yogurt and 1 cup of cheese to bowl. Mix until just combined.
- Spread half of mashed potatoes into the bottom of a greased 9″ x 13″ baking dish.
- Using a slotted spoon, spoon corned beef and cabbage mixture over potato layer.
Thousand Island Dressing
- In a small bowl, add yogurt, ketchup and relish. Stir together until completely combined.
- Spoon over cabbage and corned beef mixture, and use a spatula to spread into an even layer.
Assembly of Casserole
- Spoon remaining half of mashed potatoes over dressing.
- Sprinkle the additional 1-1/2 cups shredded Swiss cheese over mashed potatoes.
- Bake for 25-30 minutes or until bubbly and top of casserole is golden brown.
- Garnish with chopped fresh parsley, if desired.
The reuben obsession continues! After finishing off this Best Reuben Casserole, I’ve also added these easy Reuben-Stuffed Twice Baked Potatoes, crowd pleasing Reuben Pretzel Sliders and super fun Reuben Egg Rolls with Thousand Island Dipping Sauce to our must make list!