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If you love a good Reuben sandwich, this Reuben Casserole is calling your name. It’s got all the flavors you crave: hearty rye bread, thinly sliced pastrami, tangy sauerkraut, dill pickles, and lots of melty Swiss cheese, baked together in a creamy custard made with Thousand Island dressing and mustard. Then it’s topped with toasty rye crumbs.
It’s like a deli sandwich and a cozy casserole had a delicious baby. It feeds a crowd, it’s great for a St. Patrick’s Day dinner, and it’s a clever way to use up leftover corned beef too.
You’ll find more hearty, feed-a-crowd bakes in my casserole recipes.
Why You’ll Love This Recipe
- Classic Reuben flavor: Rye, pastrami, sauerkraut, Swiss, and Thousand Island in every bite.
- Feeds a crowd: About 8 servings from one dish.
- Great for leftovers: Corned beef works just as well as pastrami.
- Make it your own: Lots of easy swaps for the cheese, dressing, and pickles.
- Freezer-friendly: It keeps for 2 to 3 months in the freezer.
Ingredients Breakdown
Here’s what goes into this Reuben casserole. You’ll find exact amounts in the recipe card at the bottom of the page.
- Rye bread: Six slices, dark or light. Four become cubes for the base and two become crumbs for the top.
- Pastrami or corned beef: One pound, thinly sliced and divided into two layers.
- Sauerkraut: Drained very well so the casserole doesn’t turn soggy.
- Swiss cheese: Four cups, shredded, for two melty layers. Provolone or mozzarella work too.
- Caraway seeds: They give that classic rye bread flavor. You can leave them out, but the flavor will change.
- Dill pickles: Chopped, for a tangy crunch. Dill pickle relish works too.
- Milk and eggs: They make the custard that holds it all together.
- Thousand Island dressing and yellow mustard: Whisked into the custard for that signature Reuben flavor. Russian dressing works in place of Thousand Island.
Step-by-Step Instructions
1. Prep the oven and bread
Heat your oven to 350°F and spray an 11×7-inch dish with nonstick spray. Cut 4 slices of the rye bread into 2-inch cubes.
2. Make the crumbs
Pulse the other 2 slices of rye in a food processor into fine crumbs and set them aside.
3. Build the first layer
Spread the bread cubes over the bottom of the dish and lay half of the pastrami on top.
4. Add the sauerkraut and cheese
Add the drained sauerkraut, chopped pickles, and 1 teaspoon of the caraway seeds, then sprinkle with 2 cups of the Swiss.
5. Finish layering
Layer on the rest of the pastrami and press all the layers down firmly. Top with the remaining 2 cups of Swiss and 1 teaspoon of caraway seeds.
6. Add the custard and crumbs
Whisk the milk, eggs, Thousand Island dressing, and mustard in a medium bowl and pour it evenly over the casserole. Sprinkle the rye crumbs on top.
7. Bake and rest
Cover with foil and bake for 45 minutes. Let it rest for 5 minutes, then slice and serve.
Tips and Variations
- Drain the sauerkraut really well: Squeeze out as much liquid as you can so the casserole doesn’t get soggy.
- Press the layers down: It helps the custard soak evenly into the bread.
- Let it rest: Those 5 minutes help it hold together when you slice it.
- Using a 9×13 dish: It works, but the casserole will be thinner and may need less baking time.
- Make a half batch: Use a smaller dish and a shorter bake time.
- Swap the cheese or dressing: Try provolone or mozzarella instead of Swiss, and Russian dressing instead of Thousand Island.
How to Serve This Recipe
Cut the casserole into squares and serve it warm, with extra Thousand Island dressing on the side for drizzling and a pickle spear on every plate.
Balance all that richness with something crisp and fresh, like Marinated Cucumber, Tomato, and Onion Salad or Best Cucumber Salad. For a St. Patrick’s Day feast, serve it with a pot of Creamy Sausage and Potato Soup.
Frequently Asked Questions
Can I use corned beef instead of pastrami?
Yes. Corned beef works perfectly and is a great way to use up leftovers.
How do I keep it from getting soggy?
Drain the sauerkraut really well before adding it.
Can I bake it in a 9×13 dish?
Yes, but it will be thinner and may need less time in the oven.
How do I store leftovers?
Refrigerate covered for up to 4 days. It softens the longer it sits.
Can I freeze Reuben casserole?
Yes. Freeze it for 2 to 3 months in a freezer-safe container or bag.
You May Also Love
- The Best Corned Beef and Cabbage
- Instant Pot Corned Beef
- Hobo Casserole
- Classic Tater Tot Casserole
- Easy Smash Burgers
Reuben Casserole
Equipment
- 11x7-inch baking dish
- Nonstick cooking spray
- Food processor
- Medium bowl and whisk
- Aluminum foil
Ingredients
- 6 slices rye bread dark or light, divided
- 1 pound thinly sliced pastrami or corned beef divided
- 14.5 ounce can or jar sauerkraut drained well
- 4 cups shredded Swiss cheese divided
- 2 teaspoons caraway seeds divided
- 1 cup dill pickles chopped
- 1 cup milk
- 3 large eggs beaten
- 1/3 cup Thousand Island dressing
- 1/4 cup yellow mustard
Instructions
- Heat the oven to 350°F and spray an 11x7-inch dish with nonstick spray. Cut 4 slices of rye into 2-inch cubes.
- Pulse the other 2 slices of rye in a food processor into fine crumbs and set aside.
- Spread the bread cubes over the bottom of the dish and lay half the pastrami on top.
- Add the drained sauerkraut, chopped pickles and 1 teaspoon of the caraway seeds, then sprinkle with 2 cups of the Swiss.
- Layer on the rest of the pastrami and press all the layers down firmly. Top with the remaining 2 cups Swiss and 1 teaspoon caraway seeds.
- Whisk the milk, eggs, Thousand Island dressing and mustard in a medium bowl and pour evenly over the casserole. Sprinkle the rye crumbs on top.
- Cover with foil and bake for 45 minutes. Let rest for 5 minutes, then slice and serve.
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- Swaps: Corned beef works in place of pastrami; dark or light rye both work; provolone or mozzarella can replace Swiss; dill pickle relish can replace chopped pickles; Russian dressing can replace Thousand Island. Caraway can be left out, though the flavour will change.
- Servings: An 11x7-inch dish makes about 8 servings.
- Sauerkraut: Drain it really well so the casserole doesn't turn soggy.
- Other pan sizes: A 9x13 dish works but gives a thinner casserole that may need less time. For a half batch, use a smaller dish and shorter bake time.
- Storage: Refrigerate leftovers covered for up to 4 days (it softens the longer it sits), or freeze for 2 to 3 months in a freezer-safe container or bag.
- Nutrition: Estimated per serving (based on 8) from the ingredients, using lean deli pastrami. It is high in sodium, mostly from the pastrami, sauerkraut, pickles and cheese.
