This easy Reuben Noodle Bake is the sort of comforting, no-fuss supper I lean on when the day’s gotten away from me but I still want something that tastes like it’s been in the oven all afternoon. It borrows its spirit from Amish and Midwestern hotdish cooking: pantry-friendly, hearty, and built to feed a hungry family. Instead of layering up a classic Reuben sandwich, we pour bottled Thousand Island dressing and just a few simple ingredients right over uncooked egg noodles in a casserole dish, then let the oven do the rest. You get all those familiar Reuben flavors—corned beef, sauerkraut, Swiss—wrapped up in a creamy, cozy noodle bake that feels like it came straight from a church basement potluck.
Serve this Reuben Noodle Bake hot from the oven with a side of buttered peas or green beans, or a simple lettuce salad to balance the richness. Rye bread or dinner rolls are nice for soaking up the extra sauce, and a crock of dill pickles on the table adds a tangy crunch that plays well with the sauerkraut. For dessert, something simple and homey like applesauce cake, brownies, or a dish of canned peaches keeps the meal firmly in that old-fashioned Midwestern comfort zone.
5-Ingredient Amish Reuben Noodle BakeServings: 6
Ingredients
12 oz uncooked wide egg noodles
12 oz canned or deli corned beef, chopped
2 cups drained sauerkraut, squeezed dry
2 cups shredded Swiss cheese, divided
16 oz bottle Thousand Island dressing
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with a little butter or cooking spray.
Spread the uncooked egg noodles evenly in the bottom of the prepared casserole dish, making sure they’re in a fairly even layer so they cook through properly.
Scatter the chopped corned beef evenly over the dry noodles, tucking some pieces down into the noodles so every scoop will have a bit of meat.
Evenly sprinkle the drained and well-squeezed sauerkraut over the corned beef and noodles, using your fingers to break up any clumps so it’s distributed across the whole dish.
Sprinkle 1 1/2 cups of the shredded Swiss cheese over the sauerkraut, reserving the remaining 1/2 cup of cheese for topping later.
Give the bottled Thousand Island dressing a good shake, then slowly pour it evenly over the entire casserole, making sure to cover as much of the noodle mixture as you can. Use a spoon to gently nudge the dressing into the corners and down between the noodles so everything gets moistened.
Cover the casserole dish tightly with aluminum foil, crimping the edges so steam will be trapped inside. This helps the noodles cook through in the dressing and juices from the other ingredients.
Bake the covered casserole on the center rack for 40–45 minutes, until the noodles are tender when you poke a fork down into the center. If the noodles still have a bit of bite, cover again and bake for another 5–10 minutes.
Once the noodles are tender, remove the foil and sprinkle the remaining 1/2 cup of Swiss cheese evenly over the top of the casserole.
Return the uncovered casserole to the oven and bake for another 8–10 minutes, or until the cheese on top is melted and lightly golden in spots and the edges are bubbly.
Remove the casserole from the oven and let it rest for about 10 minutes before serving. This short rest helps the sauce thicken up a bit so the pieces hold together nicely when you scoop them out.
Variations & Tips
If your family likes things extra saucy, you can add a few tablespoons of milk or a splash of chicken broth over the noodles before pouring on the Thousand Island, just to give a little more moisture as it bakes. For a stronger Reuben flavor, tuck a few slices of rye bread, torn into small pieces, down into the noodles along with the corned beef, or serve the finished bake with toasted rye on the side. If you don’t have Swiss cheese, mild provolone or mozzarella will melt nicely, though you’ll lose a bit of that classic tang. You can also swap in pastrami for the corned beef if that’s what you have on hand. For a milder sauerkraut presence, mix half sauerkraut and half drained coleslaw mix before scattering it over the noodles. To make cleanup easier and ensure even cooking, give the noodles a quick toss with a cup of warm water in the dish before layering everything else, especially if your oven runs hot and tends to dry casseroles out. Leftovers reheat well, and a splash of extra Thousand Island over the top before reheating will freshen the flavors right up.
