Reuben Casserole

Name: Reuben Casserole with Corned Beef & Sauerkraut
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 lb 3 oz can shredded sauerkraut; 10 oz shaved corned beef; 2 cups yellow onion, chopped; 1 cup carrots, chopped; 1 cup celery, chopped; 12 oz block Swiss cheese; 1.5 cups heavy whipping cream; 4 tbsp minced garlic; 4 oz salted butter; 2 cups vegetable broth; 2 tbsp fresh parsley, chopped

Reuben Casserole is a creamy, slow-cooked one-pot meal combining shredded corned beef, sauerkraut, Swiss cheese, and heavy cream—no browning or active cooking required.

⚡Slow Cooker

🌍American 🏷️Reuben casserole 🏷️Slow cooker 🏷️Corned beef 🏷️Sauerkraut Swiss cheese

🏷️

🏷️Comfort food

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TikTok

Total

4h 10m

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

6 lb 3 oz can shredded sauerkraut
10 oz shaved corned beef
2 cups yellow onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
12 oz block Swiss cheese
1.5 cups heavy whipping cream
4 tbsp minced garlic
4 oz salted butter
2 cups vegetable broth
2 tbsp fresh parsley, choppedoptional

11 Ingredients

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Instructions

1
Place the shredded sauerkraut into the bottom of a large slow cooker.
2
Layer the shaved corned beef on top of the sauerkraut.
3
Add the chopped onion, carrots, and celery (mirepoix) over the corned beef.
4
Place the entire block of Swiss cheese in the center of the slow cooker.
5
Pour the heavy whipping cream over all the ingredients.
6
Add the minced garlic.
7
Place the stick of salted butter on top.
8
Pour in the vegetable broth.
9
Gently stir the ingredients around the edges to combine, leaving the cheese and butter on top.
10
Cover the slow cooker and cook on low for 4 to 5 hours.
11
Once cooked, stir everything together thoroughly to incorporate the melted cheese and create a creamy mixture.
12
Garnish with fresh chopped parsley and serve warm.

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Tips & Notes

Pro tips

Chop vegetables uniformly so they cook at the same rate and distribute evenly throughout.
Use block Swiss cheese rather than pre-shredded; it melts smoother and prevents clumping in the cream sauce.
Taste and season with salt and pepper at the end—sauerkraut and broth already add salinity.
If casserole is too thin after cooking, stir in a slurry of cornstarch and water, then cook 15 more minutes on high.

Substitutions

Heavy whipping cream → sour cream or Greek yogurt (stir in during last 30 minutes to prevent curdling)
Vegetable broth → beef broth (stronger flavor, more traditional to corned beef)
Yellow onion → white onion (milder, less sharp)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days. Reheat on stovetop over low heat or in a 325°F oven, covered, until warmed through (about 20 minutes).