Reuben-Pierogie Casserole – A Rich and Hearty Comfort Food
Reuben-Pierogie Casserole layers frozen potato and cheese pierogies with chopped corned beef, tangy sauerkraut, creamy Thousand Island dressing, and shredded Swiss cheese before baking everything until bubbly and golden. The result is a rich, comforting casserole that's full of savory, tangy, and cheesy flavors. Easy to prepare and perfect for family dinners or potlucks, this unique recipe offers a delicious twist on two timeless classics.
Ingredients
- 1 package (16 ounces) frozen potato and cheese pierogies
- 2 cups cooked corned beef, chopped
- 2 cups sauerkraut, drained and squeezed dry
- 1½ cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a small bowl, whisk together the Thousand Island dressing, sour cream, Dijon mustard, garlic powder, and black pepper.
- Spread a thin layer of the dressing mixture on the bottom of the baking dish.
- Arrange half of the frozen pierogies in an even layer.
- Top with half of the chopped corned beef and half of the drained sauerkraut.
- Spread half of the dressing mixture over the top and sprinkle with half of the Swiss and mozzarella cheeses.
- Repeat the layers with the remaining pierogies, corned beef, sauerkraut, dressing mixture, and cheeses.
- Cover the casserole with foil and bake for 30 minutes.
- Let the casserole rest for 5–10 minutes before garnishing with parsley, chives, or caraway seeds and serving.
Notes
- Drain the sauerkraut thoroughly to prevent excess moisture.
- Frozen pierogies can be used directly without thawing.
- Freshly shredded Swiss cheese melts more smoothly than pre-shredded cheese.
- Leftover corned beef works perfectly in this recipe.
- Allow the casserole to rest before serving for cleaner slices.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the baked casserole for up to 2 months.
- Garnish with fresh parsley or chives for added freshness.