Reuben Pierogie Casserole

Name: Reuben Pierogie Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 kg frozen pierogies; 2 cups sauerkraut (drained and rinsed); 500 g corned beef (sliced); 2 cups Swiss cheese (shredded); 1 cup Russian dressing; 1/2 cup panko breadcrumbs; 1/4 cup butter (melted); 1 tsp caraway seeds (optional)

60 min 8 servings Medium

All Recipes

A delightful fusion of classic Reuben flavours with comforting pierogies, perfect for a hearty meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

The Reuben Pierogie Casserole is a delightful fusion of Eastern European and American classic flavours, merging the hearty comfort of pierogies with the tangy and savoury elements of a traditional Reuben sandwich. This dish is perfect for those who love the distinct flavours of corned beef, Swiss cheese, and sauerkraut but are looking for a new way to enjoy them. Our version of the Reuben Pierogie Casserole aims to bring the best of both worlds together in a convenient and easy-to-make dish. It's ideal for busy weeknights or as a unique offering at a potluck. With layers of flavour and a crispy, cheesy topping, this casserole will be a hit with family and friends.

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Cook the pierogies

Bring a large pot of water to a boil. Add the pierogies and cook for 3-4 minutes until they begin to float. Drain and set aside.

Pro tip: This step helps ensure the pierogies cook through in the casserole.

Layer the ingredients

In a 9x13 inch baking dish, spread a layer of pierogies. Top with sauerkraut, corned beef slices, and half of the Swiss cheese.

Pro tip: Ensure even coverage for consistent flavour.

Add dressing and repeat

Drizzle half of the Russian dressing over the layers. Add another layer of pierogies, the remaining sauerkraut, corned beef, and cheese.

Prepare the topping

In a small bowl, mix the panko breadcrumbs with melted butter and caraway seeds, if using.

Pro tip: Caraway seeds add a traditional Reuben touch.

Top and bake

Spread the breadcrumb mixture over the top of the casserole. Bake for 30-40 minutes until the top is golden brown and the cheese is bubbly.

Pro tip: Check at 30 minutes to ensure the top doesn't burn.

💡

Tips & Tricks

Use a deep 9x13 inch baking dish to avoid overflow.
Ensure the sauerkraut is well-drained to prevent a soggy casserole.
Pre-cook the pierogies slightly for a quicker bake time.

Frequently Asked Questions

What is a Reuben Pierogie Casserole?

It combines the flavours of a Reuben sandwich with pierogies, baked in a casserole.

How long do you cook a Reuben Pierogie Casserole?

Bake it in the oven for 30-40 minutes at 200°C (400°F).

Can I make Reuben Pierogie Casserole ahead of time?

Yes, you can assemble it and refrigerate it up to a day in advance.

How do you store leftovers?

Store leftovers covered in the fridge for up to 3 days or freeze for a month.

What pairs well with Reuben Pierogie Casserole?

Serve with a green salad, steamed vegetables, and a cold beer or crisp white wine.

Serving Suggestions

Serve this Reuben Pierogie Casserole with a side of green salad or steamed vegetables for a complete meal. Pair with a cold beer or a crisp white wine to complement the rich flavours. This casserole can be made ahead; simply assemble and refrigerate up to a day in advance. To store leftovers, cover tightly and refrigerate for up to 3 days or freeze for up to a month. Reheat in the oven at 180°C (350°F) until warmed through.

Nutrition per serving

550

Calories

25g

Protein

30g

Fat

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