Easy Reuben Casserole
Easy Reuben casserole turns your favorite deli sandwich into a hearty casserole fit for the whole family. Pastrami, rye bread, sauerkraut, relish, and cheese all bake together in a flavorful dressing mix.
Reuben sandwiches are truly a treat.
If we happen to get to a big city, especially New York, you can bet we find a good deli to partake in a big juicy reuben loaded with pastrami, sauerkraut, swiss, and dressing.
My mouth waters just thinking about it.
While I may not be near any authentic delis, I can still enjoy that flavor combination right at home in a satisfying dish.
And it’s a casserole so I can feed my whole family and then some instead of assembling a ton of individual sandwiches.
That feels like a major win to me!
Ingredients
To make this you’ll need:
- Rye bread– Thick slices. It doesn’t matter if you use light or dark rye.
- Pastrami– Thinly sliced and cut into strips.
- Sauerkraut– A 15 ounce jar drained and rinsed
- Cheese– Shredded Swiss
- Relish– A 10 ounce jar of dill pickle relish
- Caraway seeds
- Milk– Preferably whole
- Eggs– Beaten
- Thousand Island– Between a third and half a cup of your favorite brand
- Mustard– Yellow
How to Make
This reuben casserole is very easy to make!
Start by slicing the bread into 1″ cubes.
Spread 3/4s of the cubes evenly out in a 9×13″ baking dish that’s been sprayed with nonstick spray.
Put the remaining bread cubes into the bowl of a food processor and pulse them until they’re fine bread crumbs.
Set the bread crumbs aside.
Then spread half the pastrami pieces evenly out over the bread cubes.
Top the pastrami with an even layer of sauerkraut followed by relish and half of the caraway seeds.
Sprinkle half the cheese evenly out overtop of the casserole, followed by the rest of the meat.
Press the layers together a bit if needed with the back of a spatula.
Top the dry mixture with the rest of the cheese and caraway seeds.
Set the casserole dish aside.
Whisk the milk, eggs, dressing, and mustard together in a mixing bowl until evenly combined.
Pour this mixture evenly out over the casserole.
Sprinkle the rye bread crumbs evenly out overtop.
Cover the dish tightly with foil and then bake it at 350° for 45 minutes.
Take the dish out from the oven and carefully uncover it.
Let the casserole rest for 5-10 minutes on the counter to firm up.
Slice, serve, and enjoy warm!
Storing Leftovers
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat in the oven until warmed through.
Can I freeze a reuben casserole?
Yes!
To freeze it, bake it as directed in a disposable, freezer safe casserole dish.
When it is done, let it cool to room temperature.
Once the dish is cool, put the lid on and wrap it tightly with foil.
Freeze it for up to 3 months.
Prior to heating it, thaw it overnight in the fridge.
Then bake the thawed casserole at 375 until warmed through.
Tips and Tricks
- Rye bread is a must! Look for a bakery loaf that isn’t pre-sliced so you can make sure your slices are about an inch thick.
- Any dairy milk is fine, but, as it is with most casseroles, whole milk or 2 percent is better than skim. You want the casserole to be nice and rich.
- Serve it with extra thousand island dressing drizzled on top!
Other Reuben Recipes
This easy reuben casserole feeds a crowd with all the delicious deli flavors you know and love.
Make it and enjoy!
Looking for other reuben recipes?
Try these:
If you’ve tried this EASY REUBEN CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Easy Reuben Casserole
Ingredients
- 6 thick slices rye bread light or dark
- 1 lb thinly slice pastrami sliced into strips
- 1 15 oz jar sauerkraut drained and rinsed
- 4 cups shredded Swiss cheese divided
- 1 10 oz jar dill pickle relish
- 2 tsp caraway seeds divided
- 1 cup milk
- 3 large eggs beaten
- 1/3 - 1/2 cup thousand island dressing
- 1/4 cup yellow mustard
Instructions
- Slice the bread into 1" cubes, then spread 3/4's of the cubes evenly out in a 9x13" baking dish that's been sprayed with nonstick spray.6 thick slices rye bread
- Transfer the remaining bread cubes to the bowl of a food processor and pulse them until they're fine bread crumbs. Set aside.
- Spread half the pastrami pieces evenly out over the bread cubes, pulling them apart as necessary.1 lb thinly slice pastrami
- Spread the sauerkraut evenly out over the pastrami, followed by the relish, then half the caraway seeds.1 15 oz jar sauerkraut, 1 10 oz jar dill pickle relish, 2 tsp caraway seeds
- Sprinkle half the cheese evenly out overtop of the casserole, followed by the rest of the meat. Using a spatula press the layers down a bit, only if needed.4 cups shredded Swiss cheese
- Sprinkle the remaining cheese and seeds evenly out overtop of the dish.
- In a mixing bowl add the milk, eggs, dressing, and mustard and whisk together until evenly combined. Pour this mixture evenly out over the casserole, then use a spatula to spread it out as needed.1 cup milk, 3 large eggs, 1/3 - 1/2 cup thousand island dressing, 1/4 cup yellow mustard
- Sprinkle the rye bread crumbs evenly out overtop.
- Cover the dish tightly with foil, then bake it at 350° for 45 minutes.
- Remove the dish from the oven, uncover, and let it rest for 5-10 minutes.
- Slice, serve, and enjoy warm!
Notes
- Rye bread is a must! Look for a bakery loaf that isn't pre-sliced so you can make sure your slices are about an inch thick.
- Any dairy milk is fine, but, as it is with most casseroles, whole milk or 2 percent is better than skim. You want the casserole to be nice and rich.
- Serve it with extra thousand island dressing drizzled on top!
Nutrition
