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A corned beef reuben casserole on a white plate.
Corned Beef Reuben Casserole
Prep Time
20 mins
Cook Time
48 mins
Total Time
1 hr 8 mins
A corned beef reuben casserole is a different way to enjoy corned beef, whether it's around St. Patrick's Day or just any day of the year.
Course: Entrées
Cuisine: American
Keyword: Beef, Lunch, Individual Servings, St. Patrick's Day Recipes
Servings: 4
Calories: 1185 kcal
Author: Meredith Laurence
  • 1 onion small diced
  • ¾ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1 head green cabbage shredded
  • 1 3- to 4-pound corned beef brisket, with pickling spice packet
  • 1 cup beef stock
  • 1 cup water
  • 2 cups shredded aged Swiss cheese divided
  • 4 small rye bread boules or large rye rolls
  • 2 tablespoons butter
  • Thousand Islands salad dressing
  1. In a large bowl, combine onions, cider vinegar, sugar, caraway seeds, and salt. Add the shredded cabbage and toss to coat. Set aside.
  2. Slice the corned beef lengthwise, then cut each slice into 3-inch pieces.
  3. Place half the corned beef on the bottom of the pressure cooker. Top with half of the shredded cabbage. Add the rest of corned beef on top of the cabbage and sprinkle the pickling spice over the meat. Finally, add the rest of the cabbage and its juice. Pour the beef stock and water into the cooker and lock the lid in place.
  4. Pressure on HIGH for 40 minutes.
  5. While corned beef and cabbage are cooking, cut out a well in the center of each roll and set the rolls aside on cookie sheet. Crumble the tops and insides of the rolls into coarse breadcrumbs. Melt the butter in a skillet over medium heat and add the breadcrumbs, cooking for a few minutes or until the breadcrumbs are lightly browned and toasted. Set the toasted crumbs aside.
  6. When the time on the pressure cooker is almost up, pre-heat the oven to 350ºF.
  7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle half of the Swiss cheese into the cooker stir a few times and let the cheese melt into the hot liquid. With a slotted spoon, fill the wells of the rolls with the corned beef and cabbage mixture. Top with some thousand island dressing and divide the remaining Swiss cheese over each roll. Sprinkle the toasted breadcrumbs on top of the cheese.
  8. Place in a 350º F oven for about 8 minutes until the cheese is melted and bread is warm and crispy. Serve immediately.

Recipe Video

Nutrition Facts
Corned Beef Reuben Casserole
Amount Per Serving
Calories 1185 Calories from Fat 675
% Daily Value*
Fat 75g115%
Saturated Fat 30g150%
Cholesterol 251mg84%
Sodium 5385mg224%
Potassium 1622mg46%
Carbohydrates 51g17%
Fiber 7g28%
Sugar 14g16%
Protein 74g148%
Vitamin A 860IU17%
Vitamin C 177mg215%
Calcium 559mg56%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.