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Reuben Casserole
This Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread‚ pastrami‚ sauerkraut‚ Swiss cheese and a 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 sandwich‚ right? So why not just make one big Reuben Casserole. All the same flavors‚ served warm and easy to slice up and serve!
FREQUENTLY ASKED QUESTIONS:Â
What kind of meat should I use? You can use sliced corned beef or pastrami. I prefer pastrami but use your favorite. How do I keep this casserole from getting soggy? Make sure you drain the sauerkraut real well. You don’t want any excess juices making it soggy. What kind of bread works best with this Reuben Casserole? Use dark or light rye bread. Both work just fine with this recipe. Do I have to use the seeds? Don’t forget the caraway seeds. They really do make this recipe! If you really don’t want to use them‚ you can omit them‚ but it won’t be the same. Can I halve this recipe? You bet! If you don’t need as many servings‚ you can simply cut this recipe as written in half. You’ll need a smaller baking dish and you will most likely need to cut back on the baking time. How to store leftovers? Store leftover Reuben Sandwich Casserole covered in the fridge for up to 4 days. The longer it sits‚ the higher the risk of getting soggy. Can I use a larger baking dish? If you don’t have an 11×7-inch baking dish you can use a 9×13-inch dish but the casserole will just be thinner. You also may not need to cook it in the oven quite as long. Can I freeze this casserole? Sure thing. Just transfer to a freezer safe container or freezer safe bag and store in the freezer for up to 2-3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
rye bread – you can use dark or light. We like both but sometimes stores only carry one or the other.
thinly sliced pastrami or corned beef – this is a wonderful recipe for that leftover St. Patricks Day corned beef!
sauerkraut – make sure you drain it well or it will make this casserole soggy.
shredded Swiss cheese – if you don’t enjoy Swiss cheese‚ you can use provolone or even mozzarella.
caraway seeds – I think the caraway seeds really make this casserole special but you can leave them out if you don’t like them.
chopped dill pickles – I suppose you could also use a dill pickle relish just don’t get too carried away with spreading it on.
thousand island dressing – you could also use Russian dressing.
HOW TO MAKE REUBEN CASSEROLE:
Preheat oven to 350f degrees. Spray 11×7-inch baking dish with nonstick cooking spray. Please note the photos below make the baking dish look larger than it is. It is not a larger baking dish – it is only an 11×7-inch dish. Take four slices of rye bread and cut them into 2-inch cubes. Spread cubed bread into the bottom of the prepared baking dish. Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
Cover evenly with half of the pastrami. Then evenly top with drained sauerkraut.
Followed by chopped pickles and 1 teaspoon caraway seeds. Sprinkle 2 cups of shredded Swiss cheese on top of the previous 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?
Reuben SlidersReuben DipReuben Egg RollsPolish Casserole for TwoInstant Pot Corned BeefShepherd’s Pie
Originally published: March 2017Updated photos and republished: February 2024
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Reuben Casserole
This Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread‚ pastrami‚ sauerkraut‚ Swiss cheese and special sauce!
Course Main CourseCuisine American
Prep Time 20 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 5 minutes minutes
Servings 12 servings
Calories 274kcal
Author Brandie @ The Country Cook
Ingredients6 slices rye bread (dark or light)‚ divided use1 pound thinly sliced pastrami or corned beef‚ divided use14.5 ounce can or jar sauerkraut‚ drained well4 cups shredded Swiss cheese‚ divided use2 teaspoons caraway seeds‚ divided use1 cup chopped dill pickles1 cup milk3 large eggs‚ beatenâ…“ cup thousand island dressing¼ cup yellow mustard
InstructionsPreheat oven to 350f degrees. Spray 11×7 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.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 274kcal | Carbohydrates: 13g | Protein: 20g | Fat: 15g | Sodium: 795mg | Fiber: 1g | Sugar: 3g
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