The Ultimate Reuben Casserole: A Deli-Style Masterpiece in One Pan

Hi there! I’m Jason Griffith, and if there is one thing I love more than a hearty sandwich, it’s a recipe that takes those same iconic flavors and turns them into a comforting, crowd-pleasing bake. Today, we are diving deep into the world of the Reuben Casserole.

The traditional Reuben sandwich—with its salty corned beef, tangy sauerkraut, melty Swiss cheese, and creamy dressing—is a staple of American deli culture. But let’s be honest: making individual sandwiches for a family of six can be a hassle. That’s where this casserole comes in. It captures everything you love about the classic sandwich but scales it up for a potluck, a holiday brunch, or a cozy Sunday dinner.

Why I Love This Recipe

What makes this Reuben Casserole a winner in my kitchen is the textural contrast. By using cubed rye bread as the base, you get a “stuffing-like” bottom layer that soaks up the savory custard of eggs, milk, and mustard. Then, the top is finished with fresh rye breadcrumbs that toast up beautifully in the oven.

It’s also incredibly versatile. While many people think of Reubens specifically for St. Patrick’s Day to use up leftover corned beef, this dish is a year-round favorite for me. It’s salty, tangy, and cheesy—basically the trifecta of comfort food. If you enjoy taking classic flavors and turning them into shareable plates, you might also love my recipe for how I turned a classic sandwich into the ultimate cheesy hot dip.

Ingredients You’ll Need

To get that authentic deli flavor, quality matters. Here is what you’ll need to gather:

• Rye Bread: 6 slices total (4 for the base, 2 for the topping). Look for seeded rye if you love that extra caraway punch.
• Corned Beef or Pastrami: 1 pound, thinly sliced. You can get this at the deli counter or use leftovers.
• Sauerkraut: 1 can (14.5 oz). Make sure to drain this very well!
• Dill Pickles: 1 cup, diced. This adds a crunch and extra acidity that cuts through the richness.
• Swiss Cheese: 4 cups, shredded. I prefer shredding my own for a better melt.
• Caraway Seeds: 2 teaspoons. Essential for that “real” rye flavor.
• Milk: 1 cup.
• Eggs: 3 large.
• Mustard: 1/4 cup (Yellow or Dijon works great).
• Thousand Island Dressing: 1/4 cup.

Swaps and Notes

• The Meat: While corned beef is traditional, pastrami adds a lovely smoky pepperiness. If you are looking for another savory meat-based starter, check out this baked kosher salami.
• The Cheese: If Swiss is too strong for your kids, try a mild Gruyère or even a Provolone mix.
• Gluten-Free: Use a gluten-free rye-style bread to make this accessible for everyone.

Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Build the Base: Take 4 slices of rye bread and cut them into 1-inch cubes. Spread them evenly across the bottom of the dish. This acts as the “crust.”
3. Layer the Protein: Layer your sliced corned beef (or pastrami) directly over the bread cubes.
4. Add the Tang: Spread your well-drained sauerkraut over the meat, followed by a layer of diced dill pickles.
5. Cheese and Spice: Sprinkle 2 cups of the shredded Swiss cheese over the pickles, then evenly distribute the caraway seeds.
6. The Custard: In a medium bowl, whisk together the milk, eggs, mustard, and Thousand Island dressing. Pour this slowly over the casserole.
7. Final Layers: Top with the remaining 2 cups of Swiss cheese. Take your final 2 slices of rye bread, pulse them in a food processor to create crumbs, and sprinkle them on top.
8. Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil for the last 5–10 minutes if you want a crispier top.
9. Rest and Serve: Let it sit for 5 minutes before slicing to allow the custard to set.

Tips for Success

• Drain the Kraut: This is the most important tip. If the sauerkraut is too wet, the bottom of your casserole will be soggy. Squeeze it out with your hands or a clean kitchen towel.
• Fresh Breadcrumbs: Don’t use store-bought dry breadcrumbs. Making them fresh from rye bread slices gives the dish a much better texture and flavor.
• Homemade Sauce: If you have extra time, a homemade Thousand Island dressing really elevates the dish, though bottled works perfectly for a quick weeknight meal.

Serving Suggestions and Pairings

This casserole is a meal in itself, but it pairs wonderfully with a light green salad or a vinegary coleslaw to balance the richness of the cheese.

If you’re serving this at a party alongside other appetizers, it goes great with a beer cheese dip or even some totchos (tater tot nachos). For a more traditional dinner spread, you could serve it as a side to a classic spaghetti if you’re hosting a multi-course “comfort food” night.

Nutritional Information (Per Serving)

• Calories: 410 kcal
• Protein: 24g
• Carbohydrates: 18g
• Fat: 28g
• Sodium: 1150mg

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: The microwave works, but for the best results, reheat a slice in the oven or air fryer at 325°F to maintain the crunch of the rye bread.
• Freezing: You can freeze this casserole! Assemble it (but don’t bake), wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking.

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More Recipes You Will Love

• How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip
• This Baked Kosher Salami is My Favorite Easy Appetizer
• Tater Tot Nachos (Totchos) for the Win

Final Thoughts

I hope this Reuben Casserole brings as much joy to your table as it does to mine. It’s a wonderful way to enjoy the complexity of a deli sandwich with the ease of a one-pan bake.

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered right to your inbox.