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: Prepare the Bread Base
Slice the rye bread into bite-sized pieces and spread them evenly in a greased 9×13-inch baking dish. To ensure maximum flavor, sprinkle half of the caraway seeds over the bread pieces. Lightly press the bread down so it forms a solid base, but don’t compact it too much to allow for air pockets that will soak up the wet ingredients.
Step 2: Layer the Pastrami and Pickles
Chop the pastrami into small, bite-sized pieces to make sure it distributes evenly throughout the casserole. Spread the pastrami over the rye bread, ensuring that every bite gets a bit of that smoky, peppery meat. Follow by layering the dill pickles on top, adding that signature tang and crunch that balances the richness of the dish.
Step 3: Add the Sauerkraut
Drain the sauerkraut thoroughly by pressing out excess liquid with a paper towel or squeezing it gently in a colander. This step is important to prevent the casserole from becoming too watery. Once drained, spread an even layer over the pastrami and pickles, making sure to distribute it across the entire dish so that each portion has the perfect amount of tangy flavor.
Step 4: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, milk, yellow mustard, and Russian dressing until smooth. This mixture will help bind the ingredients together and ensure the bread soaks up all the delicious flavors. Slowly pour this mixture evenly over the layered casserole, making sure to coat all the bread pieces. You can use a spatula to gently press down so that the liquid is evenly absorbed.
Step 5: Top with Swiss Cheese and Bake
Sprinkle the shredded Swiss cheese over the entire casserole, ensuring even coverage. Cover the dish with foil to prevent over-browning and bake at 350°F for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Let the casserole rest for at least 5-10 minutes before serving to allow the layers to set properly.
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!