If there’s one thing my family loves, it’s a good game-day meal. We love hosting friends over for football, and finger foods are usually the go-to.
But when I made this Reuben Casserole for the first time, it instantly became a new favorite. It has all the classic flavors of a Reuben sandwich but in an easy-to-scoop, cheesy, and hearty form—perfect for feeding a crowd.
Plus, it’s a great make-ahead dish, so I can spend less time in the kitchen and more time enjoying the game with our guests!
Why You’ll Love This Reuben Casserole
- All the flavors of a classic Reuben, with less mess – No stacking sandwiches or flipping on a griddle.
- Perfect for feeding a crowd – Great for gatherings, potlucks, or meal prepping.
- Warm, cheesy, and comforting – The gooey Swiss cheese and creamy dressing create an indulgent dish.
- Simple ingredients, big flavor – Everything is easy to find and packed with classic deli-style taste.
- Customizable – Swap the pastrami for corned beef or add extra toppings for a personal twist.
Reuben Casserole Recipe
For this delicious casserole, you’ll need the following ingredients:
Ingredients
- 1 can sauerkraut (14.5 ounces) – Provides the tangy and slightly crunchy element that balances the richness.
- 3 1/2 cups shredded Swiss cheese – Melts beautifully to give that gooey, nutty, and slightly sweet flavor.
- 6 tbsp Russian dressing – The creamy, tangy sauce that ties everything together.
- 3 eggs – Helps bind the ingredients together and create a creamy texture.
- 1 1/3 lb pastrami – The star of the show, offering smoky, peppery, and salty goodness.
- 7 slices rye bread – Brings the distinct earthy flavor and chewy texture essential for a true Reuben experience.
- 1 1/2 cups milk – Keeps the casserole moist and helps blend the flavors.
- 4 tbsp yellow mustard – Provides a hint of sharpness and classic Reuben zing.
- 1 cup pickles, chopped – Adds a burst of acidity and crunch.
- 2 tsp caraway seeds – Enhances the rye bread flavor and gives that signature Reuben taste.
Optional Add-Ons
- Corned beef – Swap out or mix with pastrami for a different flavor.
- Caramelized onions – Adds sweetness and depth to the casserole.
- Chopped bacon – For an extra smoky touch.
Tools You’ll Need
- Large mixing bowl
- 9×13-inch baking dish
- Cheese grater
- Whisk
- Knife and cutting board.
Step-by-Step Instructions
Step 1: Prep the dish
Preheat your oven to 350°F (175°C) to ensure it’s hot and ready once you assemble the casserole. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
Step 2: Cube and crumb the bread
Take 4 slices of rye bread and cut them into rough 2-inch cubes. Spread them out across the bottom of your prepared dish, making sure to cover the surface evenly without overcrowding. Then, take the remaining 2 slices of rye bread and pulse them in a food processor until they turn into fine breadcrumbs—these will be used as a crunchy topping at the end. Set the crumbs aside in a small bowl.
Step 3: Build the first layers
Sprinkle half of the chopped pastrami over the cubed bread layer. Then add a 14-oz can (or jar) of sauerkraut—make sure it’s been drained very well to avoid a soggy casserole. Press gently with paper towels or squeeze through a colander. Follow that with 1 cup of chopped dill pickles for tangy crunch and 1 teaspoon of caraway seeds for classic rye flavor. Gently press the layers down so they start to settle without becoming compacted.
Step 4: Add cheese and more pastrami
Layer 2 cups of shredded Swiss cheese over the sauerkraut and pickle mix, spreading it to the edges so every bite gets melty cheese. Then add the remaining pastrami, making sure it’s evenly distributed. Press everything down again—this helps the custard soak in later. Top it all with the final 2 cups of shredded Swiss cheese and another teaspoon of caraway seeds for an extra burst of flavor on top.
Step 5: Whisk the custard mixture
In a medium bowl, whisk together 1 cup of milk, 3 large eggs (beaten), ⅓ cup Russian or Thousand Island dressing, and ¼ cup yellow mustard until smooth and fully combined. This mixture is what binds the casserole together and gives it that signature creamy texture. Pour the custard mixture slowly and evenly over the entire casserole, making sure to coat all corners and edges. Use the back of a spoon or spatula to gently press the mixture into the layers so it fully absorbs into the bread.
Step 6. Finish with crumbs and bake
Take the reserved rye breadcrumbs and sprinkle them generously over the top of the casserole. This creates a crunchy, golden crust once baked. Cover the dish with foil to trap moisture and bake for 45 minutes. Then, remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbling, and lightly browned on top.
Best Paired With
- Creamy Coleslaw – The freshness balances the rich casserole.
- Pickled Beets – Adds a sweet and tangy contrast.
- Roasted Potatoes – Complements the casserole’s hearty flavors.
Storage and Serving
Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months. Reheat in the oven for best results.
Tips for Success
- Drain the sauerkraut well to prevent excess moisture.
- Use fresh rye bread for the best texture.
- Let the casserole rest for 5-10 minutes before serving for clean slices.
Substitutes and Variations
- Use corned beef instead of pastrami for a more traditional Reuben flavor.
- Swap rye bread for sourdough if you prefer a milder taste.
- Try Dijon mustard instead of yellow mustard for a tangier kick.
Nutritional Breakdown
| Nutrient | Amount per Serving |
| Calories | 420 |
| Protein | 25g |
| Carbs | 32g |
| Fat | 24g |
| Fiber | 4g |
| Sodium | 890mg |
What Others Are Saying About The Recipe
Alba M. – “I made this for a family get-together, and everyone LOVED it!”
Alessia R. – “Super easy to make! The layers blend perfectly, and the cheese gets so melty and delicious.”
Steffan L. – “The perfect balance of tangy, creamy, and meaty. I’ll definitely be making this again.”
FAQs
What type of rye bread is best?
Marble or seeded rye adds the most authentic flavor, but any rye bread works well.
Can I make this ahead of time?
Absolutely! Assemble the casserole up to a day in advance, refrigerate, and bake when ready.
Final Thoughts
Who needs a trip to the deli when you can make this irresistible Reuben Casserole at home? It’s everything you love about a classic Reuben—only better. Try it out, tweak it to your preferences, and share it with friends and family!