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This Layered Reuben Casserole Bake is my go-to way to turn a deli classic into a hearty, comforting meal. With all the familiar flavors of a Reuben sandwich—rye bread, pastrami or corned beef, sauerkraut, pickles, Swiss cheese, and a creamy tangy sauce—baked together into one bubbling dish, it’s perfect for family dinners, potlucks, or any time I’m craving a cozy comfort food twist.

Why You’ll Love This Recipe

I love this recipe because it captures the flavors of a Reuben without needing to assemble sandwiches one by one. It’s rich, cheesy, and savory, with a hint of tang from the sauerkraut and pickles that balances everything out. The caraway seeds give it that classic rye flavor, and the creamy mustard dressing mixture ties the casserole together beautifully. Plus, it’s easy to prepare ahead of time and just pop into the oven when I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 6 slices rye bread, divided

  • 1 lb pastrami or corned beef, thinly sliced, divided

  • 1 can (14.5 oz) sauerkraut, drained

  • 4 cups shredded Swiss cheese, divided

  • 2 teaspoons caraway seeds, divided

  • 1 cup chopped dill pickles

  • 1 cup milk

  • 3 large eggs, beaten

  • 1/3 cup creamy dressing (Thousand Island style)

  • 1/4 cup yellow mustard

Directions

  1. Preheat oven to 350°F (175°C) and lightly spray an 11×7-inch or 9×13-inch baking dish.

  2. Cut 4 slices of rye bread into 2-inch cubes and layer them in the bottom of the dish.

  3. Pulse the remaining 2 slices into fine breadcrumbs and set aside.

  4. Spread half the pastrami over the bread cubes.

  5. Add sauerkraut and chopped pickles, then sprinkle with 1 teaspoon of caraway seeds.

  6. Layer 2 cups of shredded Swiss cheese on top.

  7. Add the rest of the pastrami, pressing down gently.

  8. Top with the remaining 2 cups of cheese and 1 teaspoon of caraway seeds.

  9. In a bowl, whisk together milk, eggs, creamy dressing, and mustard.

  10. Pour evenly over the casserole.

  11. Sprinkle breadcrumbs on top.

  12. Cover with foil and bake for 45 minutes.

  13. Let rest 5 minutes before slicing and serving warm.

Servings and timing

This recipe serves 6 to 8 people, depending on portion size. It takes about 20 minutes to prepare and 45 minutes to bake, with a short resting time before serving. Altogether, I have it on the table in about 1 hour and 10 minutes.

Variations

I sometimes like to swap the pastrami for corned beef depending on what I have on hand. If I want an extra creamy texture, I stir a bit more Thousand Island dressing into the milk and egg mixture. For a stronger tang, I add more pickles or even a spoonful of pickle juice. And if I’m serving someone who doesn’t like sauerkraut, I leave it out and just layer extra cheese and meat instead.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 325°F until heated through, or I heat individual portions in the microwave. This casserole also freezes well—once cooled, I wrap it tightly and freeze for up to 2 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge and reheat as usual.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the night before, cover it, and refrigerate it. When I’m ready to bake, I just pop it in the oven, adding a few extra minutes since it starts cold.

What can I use instead of rye bread?

If I don’t have rye bread, I use pumpernickel or even a hearty multigrain bread. The caraway seeds help keep that classic Reuben flavor.

Can I use a different cheese?

Swiss is traditional, but I sometimes mix in provolone or mozzarella for a melty texture. Gruyère also makes it extra rich.

How do I make it less salty?

Since pastrami, sauerkraut, and pickles can all be salty, I rinse the sauerkraut before using it and sometimes choose a lower-sodium deli meat.

Can I make this vegetarian?

Yes, I replace the pastrami with sautéed mushrooms or roasted vegetables for a meatless version. The flavors still come together beautifully with the cheese and sauce.

Conclusion

This Layered Reuben Casserole Bake is one of my favorite ways to enjoy all the flavors of a classic deli sandwich in a warm and comforting baked dish. It’s easy to prepare, versatile enough to adjust to taste, and always a hit at the table. I love making it when I want something hearty that feels special without being complicated.

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Layered Reuben Casserole Bake

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Layered Reuben Casserole Bake brings all the flavors of a classic deli Reuben sandwich—pastrami or corned beef, sauerkraut, rye bread, Swiss cheese, and creamy dressing—into one hearty, cheesy baked dish. This easy Reuben casserole is perfect for weeknight dinners, potlucks, or make-ahead meals and delivers rich, comforting flavor in every bite.

  • Author: Mayaa
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6–8 servings
  • Category: Dinner, Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 6 slices rye bread, divided
  • 1 lb pastrami or corned beef, thinly sliced, divided
  • 1 can (14.5 oz) sauerkraut, drained
  • 4 cups shredded Swiss cheese, divided
  • 2 teaspoons caraway seeds, divided
  • 1 cup chopped dill pickles
  • 1 cup milk
  • 3 large eggs, beaten
  • 1/3 cup Thousand Island-style dressing
  • 1/4 cup yellow mustard

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Cut 4 slices of rye bread into 2-inch cubes and layer them in the dish.
  3. Pulse the remaining 2 slices into fine breadcrumbs and set aside.
  4. Layer half of the pastrami over the bread cubes.
  5. Add sauerkraut and chopped pickles, then sprinkle with 1 teaspoon caraway seeds.
  6. Top with 2 cups of shredded Swiss cheese.
  7. Add remaining pastrami, pressing down lightly.
  8. Top with remaining 2 cups cheese and 1 teaspoon caraway seeds.
  9. In a bowl, whisk together milk, eggs, dressing, and mustard.
  10. Pour evenly over the casserole.
  11. Sprinkle reserved rye breadcrumbs over the top.
  12. Cover with foil and bake for 45 minutes.
  13. Let rest 5 minutes before slicing and serving.

Notes

  • Swap pastrami for corned beef or use both.
  • Rinse sauerkraut to reduce saltiness.
  • Add more pickles or a splash of pickle juice for extra tang.
  • Use pumpernickel or multigrain bread if rye isn’t available.
  • Gruyère or provolone can be used in place of Swiss for a different flavor.
  • Vegetarian version: use roasted vegetables or sautéed mushrooms instead of meat.
  • This casserole freezes well—wrap tightly and freeze up to 2 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 5g
  • Sodium: 1100mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 115mg

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