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!
Baked Reuben Casserole
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
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.
Maureen
Scrumptious! I will be making this again and again. Thanks for this awesome recipe!
Brandie @ The Country Cook
Yay!! Thanks so much for taking the time to come back and leave a review! So thrilled to hear you love this one!
Cassandra
Absolutely delicious!!!
The pickles really make this pop!
I just toasted the rye bread and cut it into tiny squares for our topping instead of making bread crumbs in the food processor. It worked out so well, gave the top layer a little crunch. (I did use 4 slices for the topping)
I am looking forward to trying some more of your recipes!
Marti
Fabulous! This has become one of the most frequent requests from my family!
LaLa
Awesome Recipe!
Super easy to make and so delicious. Everyone loved it and then I froze the leftovers. Weeks later I reheated it and it tasted like the day I made it. This recipe is a keeper! Thank You!
Brandie @ The Country Cook
Woo hoo! Thank you so very much Lala!
kim
Instead of pastrami, i use portabella mushrooms,(saute lightly 16 oz or the huge caps around 4-5) everything else is the same.
This is a year round recipe.
Maureen
Scrumptious! I will be making this again and again. Thank you for this awesome recipe. I'd give you 10 stars if I could.
Carol
Can you make this in the morning, but save the liquid mix separately and pour it over when you bake it