Reuben Casserole Recipe

By Wendy Zitzman

For as long as I can remember, Reuben sandwiches have been one of absolute favorite deli sandwiches. But as tasty as they are, they are CRAZY high in Weight Watchers Points.

Remembering a Reuben Casserole that my mom used to make, I decided to try and put a lighter twist on it and see if I could come up with a delicious reuben casserole that had the same flavor profile as the traditional sandwich, but was a lot lower in Points.

It ended up being pretty easy to do, and my light reuben casserole was absolutely delicious! The only thing I might do differently next time, is use shredded swiss cheese instead of the slices, just for aesthetic purposes. But at least using the slices makes it really easy to divide the servings. :)

If you love a good reuben sandwich, this Weight Watchers Reuben Casserole Recipe is a must try.

Just as tasty as a traditional reuben sandwich, but in a casserole form, this crowd pleaser is a hit every time. Super easy, fast to make, this comfort food casserole recipe tastes nothing like diet food.

5 from 1 vote

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Prep TimePrep Time 10 minutes mins

Cook TimeCook Time 30 minutes mins

Total TimeTotal Time 40 minutes mins

ServingsServings 6 servings

CaloriesCalories 260 kcal

Equipment

1 Oven

Ingredients

1 lb corned beef lunch meat - (I used Boar's Head)
6 sliced rye bread - (crumbled)
6 slices reduced fat swiss cheese
16 oz sauerkraut - (drained)
½ cup low fat Thousand Island dressing

Instructions

Preheat oven to 350.
Spray a 9’ x 13” baking dish with cooking spray.
Place bread on the bottom, then layer with the corned beed and sauerkraut.
Dot with the dressing, and then top with the slices of cheese.
Cover with foil and bake in oven for about 20 minutes, then remove foil and place back in oven for another 10 minutes.
Let cool about 5 minutes before serving.

Nutrition

Serving: 0.16 (1/6th) of the casseroleCalories: 260 kcal (13%)Carbohydrates: 23.7 g (8%)Protein: 20.4 g (41%)Fat: 10.5 g (16%)Saturated Fat: 4.6 g (29%)Cholesterol: 49 mg (16%)Sodium: 1288 mg (56%)Potassium: 208 mg (6%)Fiber: 4.1 g (17%)Sugar: 5.9 g (7%)Calcium: 230 mg (23%)Iron: 3.2 mg (18%)

Course: Dinner Recipes, Main Course Recipes

Cuisine: American Recipes, German Recipes

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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18 Comments

Judy6 years ago

I can hardly wait to make this because I love Rueben sandwiches.
I have a question though. It says Rye Bread, crumbled. From the pic it looks like the half slices put in the pan, and, how could one crumble soft bread?
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- LaaLooshPost Author6 years ago
  
  The easiest way is just to rough chop it. It’s much quicker and less messy than hand crumbling.
Anela7 years ago

I Just LOVE your recipes!!! You are fantastic!! thank you!!
Mara7 years ago

Another great recipe! I love Reuben sandwiches, and this casserole was just as good and the portion generous. Hubby loved loved it too. Thanks for sharing this :-)
Danielle9 years ago

I always stock up on corned beef near St. Patty’s day so we can make this and corned beef hash! I follow these directions and it turns out so yummy with shredded corned beef from the crock pot!
Jenn Berry9 years ago

Hubby doesn’t Like reubenS but I do. He even loved this!!!!!!!!
blair9 years ago

Very tasty and so easy! Shredded cheese might work better. Next time I’ll add more saurkraut, cause i love the flavor. Couldn’t find corned beef in the deli so used pastrami
Colleen9 years ago

What type of mustard would you recommend?
Erin10 years ago

Another great one! This was delicious! And it was even delicious cold for lunch the next day! Thanks!
Pam10 years ago

I made this last weekend with pastrami instead of corned beef and it was delicious. Everyone loved it. I used light rye bread (got mine at Giant grocery store) and Bolthouse Farms Thousand Island. With these 2 changes I got the pp value down to 6. Next time I will use turkey pastrami if they have it which might lower the pp further. The bread toasts nicely and it reheats well in the toaster oven. YUM!!
Donna10 years ago

Made this last night and it was a total hit!! This will be on my regular menu (per request of hubby!!). Thank you for this awesome recipe (and to answer a question – the bread does not get mushy rather ours was crispy).
Arlene10 years ago

Made this for dinner tonight and it was very, very good. Next time, I’ll add a bit of mustard; other than that, it was perfect and I look forward to the leftovers.
Nicole10 years ago

My initial reaction “you’re lying”! Reuben’s are my absolute favorite!!!!! This will be happening this weekend. Thanks!
- LaaLooshPost Author10 years ago
  
  :)
Heidi10 years ago

Looks delicious!! Thanks for the recipe. I have a question…does the bread get mushy? Thanks!
- Pam10 years ago
  
  Mine didn’t. It toasted nicely at the bottom of the casserole dish.
Deborah Pucci10 years ago

This sounds so delicious.
Deb10 years ago

Love your recipes and would like to see the sodium content for us high blood pressure folks :)

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