Layered Reuben Casserole Bake

This layered Reuben casserole brings together all the flavors of a classic deli sandwich in a single comforting bake. Rye bread forms the hearty base topped with tender pastrami or corned beef, tangy sauerkraut, creamy Swiss cheese, and a custard made with milk and eggs that binds everything together. Caraway seeds and chopped dill pickles provide bursts of flavor, while a crispy breadcrumb topping adds the perfect crunch. It’s a wonderful dish for weeknight dinners or feeding a crowd without the hassle of individually grilled sandwiches.

I first made this casserole when my in laws came to visit and wanted to impress without spending all day in the kitchen. It was such a hit that my uncle asked for the recipe the very next day, and it’s been a family favorite ever since.

Ingredients

• Rye bread: toasty and slightly sour providing a dense, flavorful base. Choose the freshest loaf for the best texture
• Pastrami or corned beef: delivering that signature deli savoriness. Thin slices layer beautifully without overpowering the dish
• Sauerkraut: bringing crucial tang and texture. Look for a brand with simple ingredients and drain well to prevent sogginess
• Swiss cheese: creamy and nutty for melty richness. Whenever possible, shred from a block for the best melt
• Caraway seeds: adding a warm, earthy punch that ties all the flavors together. Use fresh seeds for maximum aroma and flavor
• Dill pickles: bright and crunchy with a garlicky zip. Avoid sweet pickles to maintain classic savory balance
• Milk: whole milk adds creaminess that helps the custard set perfectly
• Large eggs: give structure and fluffiness to the bake. Free range eggs add an extra rich flavor
• Creamy dressing: like Thousand Islandstyle for tang and a little sweetness. Avoid overly sugary store bought versions
• Yellow mustard: sharp and acidic to cut through richness. Choose one with good zing for balance
• Cooking spray: for greasing the baking dish to ensure easy serving and cleanup

Instructions

Prepare the dish:

Lightly coat your baking dish with cooking spray so the casserole won't stick and will slice neatly after baking

Cube and arrange rye bread:

Cut four slices of rye into twoinch cubes and spread them evenly in the bottom of your dish pressing lightly into a uniform layer

Blend remaining bread:

Pulse two remaining slices in a food processor until they become fine breadcrumbs set aside for the topping

Layer the first meat and pickle:

Spread half of the thinly sliced pastrami or corned beef evenly over the bread cubes tucking the meat gently to the edges for full coverage

Add sauerkraut and pickles:

Drain sauerkraut well then scatter it and the diced dill pickles across the meat layer for that classic Reuben brightness

Season and cheese:

Sprinkle one teaspoon of fresh caraway seeds evenly over the sauerkraut and then add two cups of shredded Swiss cheese, saving some cheese and caraway for the top

Add second meat layer:

Place the remaining pastrami over the cheese and press lightly to compact for neat slicing later

Finish cheese and spice:

Top with the remaining shredded Swiss cheese and another teaspoon of caraway seeds for a bubbling cheesy crust

Mix the custard:

In a large bowl, whisk together the milk, eggs, creamy dressing, and mustard until completely smooth and combined

Pour and top:

Pour the custard mixture evenly over the layered casserole ensuring it seeps into every corner, then sprinkle the rye breadcrumbs on top for crunch

Bake:

Cover tightly with foil and bake in a preheated oven for fortyfive minutes until the cheese bubbles and the casserole puffs up

Rest and serve:

Allow the casserole to rest at least five minutes before slicing this helps the layers set and makes serving easier. Enjoy warm and melty

Swiss cheese always brings back memories of my grandpa who loved ordering Reubens at the corner deli. Making this casserole fills my kitchen with that familiar comforting aroma and transports me back to those lunchtime moments shared with family.

Storage Tips

Leftover casserole keeps well in an airtight container for up to three days in the fridge. Reheat gently in the oven or microwave so it doesn’t dry out. For longer storage, wrap individual portions tightly and freeze. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you don’t have pastrami or corned beef, roast beef can be a milder alternative. Pumpernickel bread works well if rye is unavailable. For a vegetarian take, swap the meat for sautéed mushrooms and use an eggless custard.

Serving Suggestions

Pair big casserole squares with a crisp green salad or a light cup of soup. Drizzle extra Thousand Island dressing or mustard on top for a flavor boost. Add sliced pickled jalapeños before baking if you like some heat.

This Reuben casserole is an easy, nostalgic way to serve classic deli flavors to a crowd. Serve warm and enjoy.

Common Questions About Recipes

→ Can I use corned beef instead of pastrami?

Absolutely! Both corned beef and pastrami deliver classic deli flavor. You can use either or a mix for varied taste.

→ How can I prevent the casserole from getting soggy?

Make sure to drain the sauerkraut well and let the bake rest after cooking. This helps the layers set firmly.

→ What type of rye bread works best?

Seeded or marble rye bread works well. Choose a sturdy, fresh loaf to hold shape and texture during baking.

→ Can I prepare this dish ahead of time?

Yes, you can assemble it in advance and refrigerate. Bake just before serving to preserve texture and flavors.

→ Is there a cheese substitute for Swiss?

Gruyère or provolone are good alternatives, offering slightly different but complementary flavor profiles.