Baked Reuben Casserole

Baked Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!

A DELICIOUS PASTRAMI CASSEROLE

One of my family's favorite sandwiches are reuben sandwiches. They love them! But it can be time consuming to make each individual sandwiches, right? So why not just make one big reuben sandwich casserole. All the flavors, served warm and easy to slice up and serve!

TIPS FOR MAKING REUBEN CASSEROLE:

• You can use sliced corned beef or pastrami. I prefer pastrami but use your favorite.
• Make sure you drain the sauerkraut real well. You don't want any excess juices making it soggy.
• Use dark or light rye bread. Both work just fine with this recipe.
• Don't forget the caraway seeds. They really do make this recipe!

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• rye bread (dark or light)
• thinly sliced pastrami or corned beef
• sauerkraut
• shredded Swiss cheese
• caraway seeds
• chopped dill pickles
• milk
• eggs
• thousand island dressing
• yellow mustard

HOW TO MAKE BAKED REUBEN CASSEROLE:

Preheat oven to 350f degrees. Spray 11x7-inch baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.

Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.

Spread cubed bread into the bottom of the prepared baking dish.

Cover evenly with half of the pastrami.

Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.

Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.

Next, top with remaining pastrami. I gently push down to help compact it all a bit.

Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.

In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.

Pour mixture evenly over the casserole.

Top with breadcrumbs.

Cover with foil.

Bake for 45 minutes.

Remove from oven, let rest for 5 minutes then slice and serve.

CRAVING MORE RECIPES? GIVE THESE A TRY!

• REUBEN EGG ROLLS
• BACON FRIED CABBAGE
• REUBEN SLIDERS
• EASY CHICKEN NOODLE CASSEROLE
• CHEESEBURGER & FRIES CASSEROLE
• MEATBALL SUB CASSEROLE

Baked Reuben Casserole

Baked Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!

4.93 from 114 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Reuben Casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 12

Calories: 274kcal

Author: Brandie @ The Country Cook

Ingredients

• ▢ 6 slices rye bread (dark or light), divided use
• ▢ 1 pound thinly sliced pastrami or corned beef, divided use
• ▢ 14.5 ounce can or jar sauerkraut, drained well
• ▢ 4 cups shredded Swiss cheese, divided use
• ▢ 2 teaspoons caraway seeds, divided use
• ▢ 1 cup chopped dill pickles
• ▢ 1 cup milk
• ▢ 3 large eggs, beaten
• ▢ ⅓ cup thousand island dressing
• ▢ ¼ cup yellow mustard

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Instructions

• Preheat oven to 350f degrees. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
• Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
• Spread cubed bread into the bottom of the prepared baking dish.
• Cover evenly with half of the pastrami.
• Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
• Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
• Next, top with remaining pastrami. I gently push down to help compact it all a bit.
• Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
• In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
• Pour mixture evenly over the casserole.
• Top with breadcrumbs.
• Cover with foil.
• Bake for 45 minutes.
• Remove from oven, let rest for 5 minutes then slice and serve.

Nutrition

Calories: 274kcal | Carbohydrates: 13g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 795mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 13.4mg | Calcium: 341mg | Iron: 2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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