Layered Reuben Casserole Bake

This layered Reuben casserole is the perfect way to enjoy all the classic deli sandwich flavors without the hassle of grilling sandwiches one by one. It brings together rye bread, tender pastrami or corned beef, tangy sauerkraut, and melty Swiss cheese into a cozy, cheesy bake that’s both comforting and easy to prepare. The addition of dill pickles, caraway seeds, and a savory custard keeps the dish moist and flavorful, while crispy breadcrumbs on top add just the right amount of crunch. This is a go to meal for a hungry crowd or a delicious weeknight dinner that feels special but effortless.

I made this casserole the first time when my inlaws visited, hoping for something delicious but low fuss. It was such a hit that my uncle asked for the recipe the very next day, and now it’s a family favorite.

Ingredients

• Rye bread: brings a toasty, slightly sour base look for fresh, dense slices for best structure
• Pastrami or corned beef: delivers the signature deli meat flavor thin slices layer nicely
• Sauerkraut: adds a vital tang and crunch select one with simple, clean ingredients
• Swiss cheese: gives creamy melt and depth shredding from a block offers best texture
• Caraway seeds: provide warm, earthy notes and tie all the flavors together fresh seeds pack the most punch
• Dill pickles: add extra zip and brightness choose firm, garlicky pickles rather than sweet
• Milk: helps the casserole set with a tender, custard like texture whole milk adds richness
• Large eggs: make the bake fluffy and hold the layers together free range eggs are ideal
• Creamy Thousand Islandstyle dressing: rounds out the casserole with tang and creaminess avoid overly sweet varieties for balance
• Yellow mustard: adds sharpness and bite pick one with good acidity
• Cooking spray: ensures easy release and clean slicing

Instructions

Prepare the dish:

Lightly coat your baking dish with cooking spray to prevent sticking and make it easier to serve

Cube and arrange rye bread:

Slice four pieces of rye bread into two inch cubes. Spread evenly in the baking dish and press down lightly to form the base layer

Blend remaining bread:

Pulse the remaining two slices of rye bread in a food processor until fine breadcrumbs form. Set these aside for the crunchy topping

Layer the first meat and pickle:

Evenly spread half of the thinly sliced pastrami or corned beef over the bread cubes. Make sure to reach the corners for thorough coverage

Add sauerkraut and pickles:

Drain the sauerkraut well and scatter it with diced dill pickles over the meat layer to bring classic Reuben brightness

Season and cheese:

Sprinkle one teaspoon of fresh caraway seeds and two cups of shredded Swiss cheese on top of the sauerkraut and pickles. Reserve the rest of the caraway seeds for the final topping

Add second meat layer:

Place the remaining pastrami layer evenly over the cheese. Gently press down to compact the layers for neat slicing later

Finish cheese and spice:

Top with the rest of the shredded Swiss cheese and another teaspoon of caraway seeds to create a bubbly, flavorful crust

Mix the custard:

In a mixing bowl whisk together milk, eggs, creamy dressing, and yellow mustard until smooth and well combined. This custard will bind the casserole into soft, sliceable pieces

Pour and top:

Slowly pour the custard mixture evenly over the casserole allowing it to seep into every crevice. Finish by sprinkling the rye breadcrumbs over the top for a crisp finish

Bake:

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

Rest and serve:

Let the casserole rest for at least five minutes so it sets up and slices easily. Serve warm for the best texture and melty flavor

Swiss cheese always reminds me of my grandpa who loved ordering Reubens at the old corner deli. Making this casserole fills the kitchen with those comforting aromas and brings back memories of family lunches where stories flowed as freely as the sandwiches.

Storage Tips

Store leftover casserole slices in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until warmed through. For freezing, wrap individual portions tightly and thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

If you do not have pastrami or corned beef, roast beef is a good milder alternative. For bread, pumpernickel works well if rye is unavailable. To make a vegetarian version, substitute the meat with sautéed mushrooms and use an eggless custard blend.

Serving Suggestions

Serve large squares alongside a crisp green salad or a warm bowl of soup. Add a drizzle of extra Thousand Island or spicy mustard on top for an extra flavor lift. If you like heat, scatter sliced pickled jalapeños over the layers before baking.

This Reuben casserole is a comforting, easy crowd pleaser that makes great leftovers. Serve warm and enjoy.

FAQs About This Recipe

→ Can I use corned beef instead of pastrami?

Absolutely! Both corned beef and pastrami offer classic deli flavors. Choose either or mix them for a richer taste.

→ How can I prevent the casserole from getting soggy?

Drain sauerkraut thoroughly before layering and allow the bake to rest before slicing to set the layers properly.

→ What type of rye bread works best?

Seeded or marble rye are ideal. Use a sturdy loaf to maintain shape and prevent breaking down during baking.

→ Can I prepare this bake ahead of time?

Yes, assemble in advance and refrigerate. Bake just before serving to preserve texture and flavor.

→ Is there a cheese substitute for Swiss?

Gruyère or provolone work well as alternatives, each adding a slightly different but delicious flavor profile.