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.

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

If you’re a Reuben sandwich connoisseur, you’re going to really like this Reuben casserole. Layering everything into a baking dish is so much easier than building individual sandwiches. The whole thing is baked until melty, bubbly, and delicious, and it’s the perfect recipe for a crowd!

Why I Love A Reuben Casserole

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 casserole 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

Dark rye bread – Light or marbled rye can also work. Sourdough is great, but Reubens are typically built on rye bread.
Eggs & Milk – Needed for the custard.
Thousand Island dressing – Any creamy dressing will do, but Thousand Island is what you find in a classic Reuben.
Pastrami – You can substitute it with corned beef for a similar flavor or roast beef.
Canned sauerkraut – Be sure to drain the sauerkraut.
Swiss cheese – You could use Gouda or cheddar instead, but you would be diverging from the classic Reuben flavors.

How to Make Reuben Casserole

Here’s a quick look at how to make this quick and easy casserole. You’ll find more detailed instructions if you scroll to the recipe card 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.

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.

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.

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 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

Prep Time 20

Cook Time 1 5

Total Time 1 25

Ingredients

▢ 6 slices dark rye bread, cut into cubes
▢ 3 large eggs
▢ ½ cup milk
▢ ¾ cup Thousand Island dressing
▢ 1 pound pastrami, sliced into strips
▢ 14.5 ounces canned sauerkraut, drained
▢ 3 cups shredded Swiss cheese

Instructions

Prep. Preheat the oven to 350°F and grease a 9X13-inch baking dish.
Toast the rye. Arrange the bread cubes in a single layer on a sheet pan and pop them in the oven for 15 minutes, tossing halfway through to toast evenly.
Make the custard. Whisk together the eggs, milk, and Thousand Island dressing and set aside.
Assemble. Arrange half of the toasted bread cubes in the bottom of the baking dish. 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. Arrange the rest of the bread cubes over the top, followed by the rest of the pastrami and the rest of the sauerkraut. Press everything down with the back of a large spatula and pour the remaining custard over the top. Press down again and top it off with the remaining Swiss cheese.
Bake. Bake covered for 35 minutes. Uncover and bake for an additional 15 minutes.
Serve. Remove from the oven and let it stand for about 10 minutes before cutting and serving.

Equipment

Notes

Bread Varieties: Besides classic rye, consider marbled rye, sourdough, or ciabatta for a twist.
Dressing Alternatives: Use other creamy dressings like Ranch or Caesar for a different flavor profile.
Cheese Selections: While Swiss is traditional, experimenting with shredded Gouda, mozzarella, or cheddar can add a unique taste.
Meat Substitutions: Instead of pastrami, thinly sliced corned beef can be a great choice.
Storage: Cool the casserole and cover it with plastic wrap or place it in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Thaw before reheating.

Nutrition

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Lunch

Cuisine: American

Keyword: recipe for reuben casserole, reuben casserole

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