Everything you love about a Reuben sandwich, baked into one bubbling, cheesy casserole: rye bread, pastrami or corned beef, tangy sauerkraut, Swiss cheese and a creamy Thousand Island custard. This Reuben casserole is hearty, comforting and seriously easy.
Let’s talk about how it works. Instead of building sandwiches one by one, you layer everything in a baking dish.
Cubes of rye go on the bottom, then pastrami, sauerkraut, chopped pickles, caraway seeds and a generous blanket of Swiss. Another layer of meat and cheese goes on top, then a mix of milk, eggs, Thousand Island and mustard gets poured over everything.
As it bakes, that custard soaks into the bread like a savoury bread pudding, the cheese melts into gooey pockets, and the rye crumbs on top turn toasty. Every forkful tastes exactly like a Reuben, with tangy, salty, cheesy and savoury all in one bite.
It’s perfect for St. Patrick’s Day, game days, potlucks, or a cosy family dinner. It’s also a great way to use leftover corned beef.
Why You’ll Love This Reuben Casserole
- All the Reuben flavour: pastrami, sauerkraut, Swiss and Thousand Island.
- Easy to assemble: just layer, pour and bake.
- Feeds a crowd: one dish serves the whole table.
- Great for leftovers: perfect for extra corned beef after St. Patrick’s Day.
- Freezer friendly: freeze for up to 3 months.
Ingredient Notes & Easy Substitutions
Rye bread – Dark or light both work. Most is cubed for the base, and two slices become crumbs for the topping.
Pastrami or corned beef – Thinly sliced. Either one gives you that classic deli flavour.
Sauerkraut – Drain it really well. Extra liquid makes the casserole soggy.
Swiss cheese – Melts beautifully. Provolone or mozzarella are good swaps.
Caraway seeds – Give it that classic rye bread flavour. You can leave them out, but the taste will be different.
Dill pickles – Add tang and crunch. Dill pickle relish works too.
Thousand Island dressing – The signature Reuben sauce. Russian dressing works just as well.
Milk, eggs and mustard – Make the savoury custard that holds it together.
Step-by-Step Guide to Making Reuben Casserole
1. Prep the bread
Heat the oven to 350°F and grease an 11×7 dish. Cube 4 slices of rye and blitz the other 2 into crumbs.
2. Build the first layers
Spread the bread cubes over the bottom of the dish, top with half the pastrami, then the drained sauerkraut, pickles and half the caraway seeds. Sprinkle over 2 cups of Swiss.
3. Add the top layer
Layer on the rest of the pastrami and press everything down firmly so it holds together. Top with the remaining Swiss and caraway.
4. Pour over the custard
Whisk the milk, eggs, Thousand Island and mustard, and pour it evenly over the casserole. Scatter the rye crumbs on top.
5. Bake and rest
Cover with foil and bake for 45 minutes. Let it rest for 5 minutes so it sets a little, then slice and serve.
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.
Notes
- 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: The original recipe doesn't give a serving count. 8 servings from an 11x7 dish is our estimate.
- 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.
Nutrition
Tips for the Best Reuben Casserole
- Drain the sauerkraut thoroughly: squeeze out as much liquid as you can.
- Press the layers down: it helps the casserole hold together.
- Pour the custard evenly: so all the bread soaks it up.
- Keep it covered: the foil stops the top over-browning.
- Rest before slicing: 5 minutes gives neater portions.
Common Mistakes to Avoid
- Soggy casserole: usually from sauerkraut that wasn’t drained well.
- Loose layers: press everything down before adding the custard.
- Using a bigger dish without adjusting: a 9×13 makes it thinner, so check it sooner.
- Cutting it straight from the oven: let it rest first.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Corned beef: use leftover corned beef instead of pastrami.
- Turkey Reuben (Rachel): use sliced turkey and coleslaw instead of beef and sauerkraut.
- Different cheese: provolone or mozzarella instead of Swiss.
- Russian dressing: swap for the Thousand Island.
- No caraway: leave it out for a milder flavour.
How to Serve Reuben Casserole
Serve it hot with extra Thousand Island dressing on the side. A crisp green salad, coleslaw, dill pickles or a bowl of tomato soup balance out the richness nicely.
Make-Ahead and Storage Tips
- Fridge: store leftovers covered for up to 4 days. It gets softer the longer it sits.
- Freezer: freeze for 2 to 3 months in a freezer-safe container or bag.
- Reheating: warm in the oven, covered with foil, until hot through.
Frequently Asked Questions
Can I use corned beef instead of pastrami?
Yes. Either one works in this casserole.
How do I keep my Reuben casserole from getting soggy?
Drain the sauerkraut very thoroughly before adding it.
Can I use a 9×13 dish?
Yes, but the casserole will be thinner and may need less baking time.
Can I freeze Reuben casserole?
Yes, for 2 to 3 months in a freezer-safe container or bag.
Can I leave out the caraway seeds?
Yes, though the flavour will be a little different.
Cheesy, tangy and loaded with deli flavour, this Reuben casserole turns a favourite sandwich into an easy, crowd-pleasing dinner.
Make it for St. Patrick’s Day, or any night you’re craving a Reuben.
