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Baked Reuben Casserole

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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!

a slice of reuben casserole shown on a plate.

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!
a spatula pulling out a slice of reuben casserole from the baking dish.

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
rye bread, pastrami, sauerkraut, Swiss cheese, caraway seeds, chopped dill pickles, milk, eggs, thousand island dressing and 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.

cubed rye bread on a cutting board.

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

rye bread being chopped in a small food processor.

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

cubed rye bread in a white baking dish.

Cover evenly with half of the pastrami.

sliced pastarami layered on top of cubed rye bread.

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

chopped pickles and sauerkraut layered on sliced pastrami in a casserole dish.

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

shredded Swiss cheese on top of casserole fillings.

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

final layer of pastrami in casserole dish.

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

final layer of Swiss cheese on top of casserole.

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

milk, eggs, Thousand Island dressing whisked together in a bowl.

Pour mixture evenly over the casserole.

pouring egg mixture over a casserole dish.

Top with breadcrumbs.

rye crumbs on top of casserole dish.

Cover with foil.

a casserole dish covered with aluminum foil.

Bake for 45 minutes.

spatula pulling out a slice of reuben casserole.

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

closeup of a slice of reuben casserole on a brown and white plate.

CRAVING MORE RECIPES?

Baked Reuben 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 125 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

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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More Dinner Recipes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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    Recipe Rating




  1. Maureen

    5 stars
    Scrumptious! I will be making this again and again. Thanks for this awesome recipe!

    Reply

    • 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!

      Reply

  2. Cassandra

    5 stars
    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!

    Reply

  3. Marti

    5 stars
    Fabulous! This has become one of the most frequent requests from my family!

    Reply

  4. LaLa

    5 stars
    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!

    Reply

    • Brandie @ The Country Cook

      Woo hoo! Thank you so very much Lala!

      Reply

    • kim

      5 stars
      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.

      Reply

  5. Maureen

    5 stars
    Scrumptious! I will be making this again and again. Thank you for this awesome recipe. I'd give you 10 stars if I could.

    Reply

  6. Carol

    Can you make this in the morning, but save the liquid mix separately and pour it over when you bake it

    Reply

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