Layered Reuben Casserole Bake

This layered Reuben casserole brings the comforting, savory flavors of a classic deli sandwich into an easy, crowd-pleasing bake. Rye bread forms a toasty base while layers of tender pastrami or corned beef, tangy sauerkraut, and creamy Swiss cheese melt together with a seasoned custard that holds everything just right. The topping of crisp rye breadcrumbs adds a crunchy finish that makes every slice so satisfying. It’s an effortless way to enjoy your favorite Reuben flavors without standing over a skillet making sandwiches one by one.

When I first made this for a family gathering, it was a hit from the start. My uncle even asked for the recipe the next day because it reminded him so much of old deli lunches we shared as kids.

Ingredients

• Rye bread: brings a slightly sour, toasty base. Choose dense fresh slices for sturdiness and flavor
• Pastrami or corned beef: delivers that signature deli meat taste. Thin slices layer best and melt easily
• Sauerkraut: provides tang and crunch. Look for a brand with simple ingredients for a bright clean flavor
• Swiss cheese: adds creamy melt and richness. Shred from a block if possible for optimal texture
• Caraway seeds: offer a warm earthy hint that ties the flavors together. Always choose fresh seeds for best aroma
• Dill pickles: bring a bright zip and sharpness. Pick firm, garlic-forward varieties rather than sweet for contrast
• Milk: contributes to the custard that sets the bake with richness. Use whole milk for best results
• Large eggs: give structure and fluff to the custard. Free-range eggs add extra flavor if available
• Thousand Island type creamy dressing: rounds the casserole out with tang and creaminess. Avoid overly sweet store-bought options
• Yellow mustard: adds sharpness and bite with balanced acidity
• Cooking spray: prevents sticking, ensuring clean slices and serving ease

Instructions

Prepare the dish:

Lightly coat your baking dish with cooking spray This prevents sticking and helps lift out each slice cleanly

Cube and arrange rye bread:

Slice four rye bread pieces into two inch cubes Spread evenly in the bottom of your dish and press into a flat, even layer This will form the firm base of your casserole

Blend remaining bread:

Pulse the last two slices of rye bread in a food processor to create fine breadcrumbs Set these aside for the crunchy topping layer

Layer the first meat and pickle:

Spread half the thinly sliced pastrami or corned beef evenly over the cubed bread Press the meat gently toward the corners to cover the entire layer

Add sauerkraut and pickles:

Drain the sauerkraut thoroughly and scatter it over the meat along with diced dill pickles This layer brings brightness and classic Reuben flair

Season and cheese:

Sprinkle a teaspoon of fresh caraway seeds plus two cups of shredded Swiss cheese evenly over the sauerkraut and pickles These spices build depth and the cheese starts the melty layers

Add second meat layer:

Place the remaining pastrami or corned beef evenly over the cheese Press down lightly to compact the layers Together they hold well when sliced

Finish cheese and spice:

Top with the rest of the shredded Swiss cheese and sprinkle another teaspoon of caraway seeds This guarantees a bubbly, flavorful crust on top

Mix the custard:

In a bowl whisk milk eggs creamy dressing and mustard vigorously until smooth This custard mixture will soak the layers and bind everything into a perfectly soft texture

Pour and top:

Carefully pour the custard evenly over the entire casserole making sure it seeps into every nook Sprinkle the rye breadcrumbs on top for a crisp golden finish

Bake:

Cover tightly with foil and bake in a preheated oven for forty—five minutes Bake until puffed and bubbly This sets the custard and melts the cheese beautifully

Rest and serve:

Let the casserole rest for at least five minutes after baking This pause helps it set for easy slicing Serve warm and enjoy the melty flavors and satisfying textures

Swiss cheese always reminds me of my grandpa who loved ordering Reubens at the old corner deli. Making this casserole fills the kitchen with that same comforting aroma and brings back all those lunchtime memories.

Storage Tips

Leftover casserole stores well in an airtight container refrigerated for up to three days To reheat warm gently in an oven or microwave to preserve the gooey texture. For freezing wrap individual slices tightly and thaw overnight in the fridge before warming

Ingredient Substitutions

If you don’t have pastrami or corned beef roasted beef is a milder but tasty alternative Pumpernickel bread can replace rye for a slightly different flavor For a vegetarian twist sautéed mushrooms with an eggless custard make a delicious swap

Serving Suggestions

Serve large squares alongside a crisp green salad or a cup of soup Drizzle with extra Thousand Island or a smear of spicy mustard for more acidity If you enjoy heat scatter a few sliced pickled jalapeños on top before baking

This layered Reuben casserole is perfect for feeding a crowd and makes great leftovers. Serve warm with extra Thousand Island or a smear of spicy mustard.

Common Recipe Questions

→ Can I use corned beef instead of pastrami?

Absolutely! Both meats offer classic deli flavors. You can use either or blend them for a richer taste.

→ How can I prevent the casserole from getting soggy?

Drain the sauerkraut thoroughly before layering and allow the bake to rest after cooking for the layers to set properly.

→ What type of rye bread works best?

Seeded or marble rye are ideal. Choose a sturdy loaf to maintain texture during baking.

→ Can I prepare this bake ahead of time?

Yes, assemble in advance and refrigerate. Bake just before serving for optimal texture and flavor.

→ Is there a cheese substitute for Swiss?

Gruyère or provolone can be used, offering a slightly different but delicious flavor profile.