This Reuben casserole is made with layers of rye bread, pastrami, sauerkraut, and Swiss cheese soaked in a Thousand Island custard and baked to melty, cheesy goodness.
Prep Time20 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dinner, Lunch
Cuisine: American
Keyword: recipe for reuben casserole, reuben casserole
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.
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.