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Layered Reuben Casserole on a white plate with golden edges and fresh parsley garnish

Reuben Casserole

This Reuben Casserole is the ultimate time-saving dish, combining classic deli flavors in one easy-to-make casserole. A baked Reuben casserole with pastrami that everyone loves!
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 slices rye bread (dark or light) (divided use)
  • 1 pound thinly sliced pastrami or corned beef (divided use)
  • 14.5 ounce can or jar sauerkraut, drained very well
  • 4 cups shredded Swiss cheese (divided use)
  • 1 cup chopped dill pickles
  • 2 teaspoons caraway seeds (divided use)
  • 1 cup milk
  • 3 large eggs, beaten
  • ⅓ cup thousand island dressing
  • ¼ cup yellow mustard

Method
 

  1. Preheat your oven to 350°F and coat an 11×7-inch or 9×13-inch baking dish with nonstick spray.
  2. Cut 4 slices of rye bread into 2-inch cubes and spread evenly across the dish.
  3. Pulse the remaining 2 slices of rye bread into breadcrumbs using your food processor. Set them aside.
  4. Layer half the pastrami over the cubed bread base, followed by the sauerkraut, chopped pickles, and 1 teaspoon of caraway seeds.
  5. Sprinkle 2 cups of shredded Swiss cheese evenly over the layers.
  6. Add the remaining pastrami as the next layer, compacting everything slightly with your hands.
  7. Top with the remaining 2 cups of Swiss cheese and another teaspoon of caraway seeds.
  8. In a mixing bowl, whisk together the milk, eggs, thousand island dressing, and mustard until smooth.
  9. Pour the mixture evenly over the casserole surface, letting it soak through the layers.
  10. Sprinkle the rye breadcrumbs over the top and cover the dish with foil.
  11. Bake for 45 minutes, then let rest for 5 minutes before slicing and serving.

Notes

Pro tip: Be sure to use nonstick spray, so cleanup is effortless!