Reuben Casserole

5 from 3 votes

Jan 15, 2024

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This Reuben casserole is a perfect baked rendition of the classic sandwich. It’s packed with rye bread, pastrami, sauerkraut, and Swiss cheese soaked in a Thousand Island dressing and baked to a melty, cheesy goodness.

I love mashup recipes like this one! It’s the same reason I can’t get enough of my Stuffed Pepper Casserole and Spaghetti Casserole—comfort food classics with a delicious, creative twist!

Hands are holding onto the handles of a baking dish with a Reuben casserole.

Why I Love This Reuben Casserole Recipe

Efficient. The recipe combines pastrami, sauerkraut, Thousand Island dressing, and Swiss cheese in one dish. Simply layer the ingredients in a baking dish for a hassle-free version of the classic sandwich.
Great for a crowd. This reuben casserole recipe is ideal for serving a large group, eliminating the need for assembling individual sandwiches.
Customizable. Reuben casserole is versatile and customizable. Feel free to experiment with different lunch meats, cheeses, or your favorite bread.

An image of all the ingredients used to make a Reuben Casserole.

Ingredient Notes

Here’s a breakdown of the key ingredients you’ll need to make this irresistible Reuben casserole. I’ve included notes on possible substitutions to suit your preferences or what you have on hand. For exact measurements and details, scroll down to the recipe card below!

Dark rye bread – Light or marbled rye can also work. Sourdough is great, but Reubens are typically built on rye bread.
Eggs & Milk – These come together to form a custard base that holds the casserole together and keeps it moist. For a richer custard, you can use half-and-half instead of milk.
Thousand Island dressing – Any creamy dressing will do, but Thousand Island is what you find in a classic Reuben. You can also try Russian dressing or a homemade mix of mayo, ketchup, and a splash of relish.
Pastrami – The smoky, peppery flavor of pastrami is a must for a classic Reuben vibe, but you can substitute it with corned beef for a similar flavor or roast beef.
Canned sauerkraut – Be sure to drain the sauerkraut because excess liquid can make the casserole too soggy.
Swiss cheese – You could use Gouda or cheddar instead, but you would be diverging from the classic Reuben flavors.

How to Make Reuben Casserole

Transform the flavors of the classic sandwich into a bubbly, cheesy casserole with just a few simple steps. Perfect for dinner or your next potluck, this dish is easy to make and absolutely delicious! Follow along with the step-by-step instructions and photos below:

Toasting pieces of rye bread on a baking sheet. — Toast the bread cubes.

Custard in a mixing bowl, with a whisk inside the bowl. — Toast the bread cubes.

Overhead image of a baking dish with chunks of dark rye bread inside it. — Start with a layer of bread cubes.

Overhead image of a baking dish with shredded Swiss cheese layered over pastrami. — Start with a layer of bread cubes.

Prep. Preheat the oven to 350°F and grease a 9X13-inch baking dish.
Toast the rye. Toast the breadcrumbs on a sheet pan in the oven for 15 minutes, tossing halfway through.
Make the custard. Meanwhile, whisk together the eggs, milk, and Thousand Island dressing.
Assemble. Arrange half of the bread cubes in the bottom of the baking dish and top with half of the pastrami, half of the sauerkraut, and half of the Swiss cheese. Pour half of the custard evenly over the casserole. Repeat, pressing everything down before adding the last layer of Swiss cheese.
Bake. Bake covered for 35 minutes. Uncover the reuben casserole and bake for an additional 15 minutes.

A hand is holding onto the handles of a baking dish with a Reuben casserole.

Recipe Tips And Variations

This is a super straightforward recipe and very easy to put together. Note that all of the variations listed below are delicious however they do steer away from the classic flavors of a Reuben sandwich.

Toast the bread cubes. Using un-toasted bread cubes will end you with a soggy casserole.
Drain the sauerkraut. Be sure to drain your sauerkraut because if you don’t, you will have a soggy mess.
Press down. Press down the casserole layers firmly, using the back of a large spatula, before adding the final layer of cheese. This ensures the custard spreads evenly, preventing dry spots.
Bread Options. Light or marbled rye would also work. So would sourdough or ciabatta.
Dressing Options. Consider using a different creamy dressing such as Ranch Dressing or Caesar.
Try a different cheese. Swiss is the classic choice, but you could change it out for shredded Gouda, mozzarella, or even cheddar.
Swap out the pastrami. Try using thinly sliced corned beef instead. My Crock Pot Corned Beef is pretty amazing.

Serving Suggestions

I love serving a slice of Reuben casserole with a steaming bowl of soup. Crockpot French Onion Soup is my favorite here, but my Roasted Tomato Soup would pair beautifully as well. Round your meal out with a nice La Scala Chopped Salad or a classic Coleslaw. A side of crispy Air Fryer Roasted Broccoli and Roasted Sweet Potato Wedges can be a hearty side that matches well with the rich casserole.

Overhead image of a Reuben casserole in a baking dish, with a wooden spoon resting inside the dish.

How to Store & Reheat Leftovers

To store. Cover the cooled casserole with a double layer of plastic wrap or transfer the leftovers to an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw before reheating.
To reheat. Cover it with aluminum foil, and bake at 350°F for 20 minutes or until heated through. Alternatively, reheat individual portions in the microwave in 30-second intervals until warm.

Casserole Recipes To Try

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5 from 3 votes