Layered Reuben Casserole Bake

Layered Reuben Casserole is my answer to craving a classic deli Reuben without all the fuss of griddling sandwiches one by one It is loaded with savory pastrami tangy sauerkraut nutty Swiss cheese and the essential kick from caraway over rye bread Everything bakes up melty and cozy perfect for feeding a hungry crowd or bringing a taste of the deli to your weeknight dinner

I first made this casserole when my in laws came to visit and I needed something special but low stress It was such a hit my uncle asked for the recipe the very next day

Ingredients

• Rye bread: brings a toasty slightly sour base The denser and fresher the bread the better
• Pastrami or corned beef: delivers that signature deli meat flavor Choose thin slices for best layering
• Sauerkraut: brings the vital tang and crunch Look for a brand with simple ingredients for clean taste
• Swiss cheese: adds creamy melt and depth Select a whole block to shred yourself if possible for best melting
• Caraway seeds: bring a warm earthy punch and tie the flavors together Always use fresh for the strongest flavor
• Dill pickles: give extra zip and brightness Choose ones that are firm and garlicky not sweet
• Milk: helps the casserole set with a custard like texture Use whole milk for richness
• Large eggs: make the bake fluffy and hold everything together Use free range eggs if you can
• Creamy dressing like Thousand Island style: rounds out the casserole with tang and cream Avoid overly sweet bottled kinds for balance
• Yellow mustard: adds sharpness and bite Choose one with good acidity
• Cooking spray: prevents sticking for easy slicing and serving

Step by Step Instructions

Prepare the dish:

Lightly coat your baking dish with cooking spray This keeps the bottom from sticking and ensures every cheesy bit lifts out cleanly

Cube and arrange rye bread:

Slice four pieces of your rye bread into two inch cubes Spread these in the bottom of your dish pressing into an even layer

Blend remaining bread:

Pulse the final two slices in a food processor until you have fine breadcrumbs Set aside for the crunchy topping

Layer the first meat and pickle:

Spread half the thinly sliced pastrami or corned beef evenly across the cube bread Make sure to gently tuck the meat to the corners for even coverage

Add sauerkraut and pickles:

Spoon out the drained sauerkraut and scatter it along with diced dill pickles over the meat This layer brings all the classic Reuben brightness

Season and cheese:

Sprinkle one teaspoon of fresh caraway seeds plus two cups of shredded Swiss cheese over the sauerkraut and pickles Be sure to reserve the rest for topping

Add second meat layer:

Place the remaining pastrami right over your cheese and press down lightly This helps compact everything for neat slices later

Finish cheese and spice:

Top with the rest of your Swiss cheese and another teaspoon caraway seeds This will create a gooey bubbling crust

Mix the custard:

In a bowl thoroughly whisk the milk eggs creamy dressing and mustard until smooth This custard binds the casserole into deliciously soft slices

Pour and top:

Carefully pour the liquid mixture all over the casserole letting it seep into every nook Finish with the rye breadcrumbs for crunch

Bake:

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

Rest and serve:

Let the casserole stand at least five minutes so it sets and is easy to cut Serve warm and melty for best texture

Save

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 Reuben casserole holds up well You can store slices in an airtight container in the fridge for up to three days To reheat warm gently in the oven or microwave until heated through For freezing wrap individual portions tightly and thaw overnight in the refrigerator before reheating

Ingredient Substitutions

No pastrami or corned beef Roast beef also works for a milder flavor Try pumpernickel bread if you cannot find rye If you want a vegetarian version swap the meat with sautéed mushrooms and use an eggless custard

Serving Suggestions

Serve big squares alongside a crisp green salad or a cup of soup Drizzle a little extra Thousand Island or spicy mustard on top for more flavor If you love heat scatter a few sliced pickled jalapeños before baking

Cultural Note

The Reuben sandwich itself likely originated in New York’s Jewish delis as a tangy hearty way to stretch deli ingredients Layering the same flavors into a casserole is a trick from busy modern kitchens Streamlined but still loaded with all the nostalgia and comfort

Save

Recipe FAQs

→ Can I use corned beef instead of pastrami?

Absolutely! Both corned beef and pastrami provide that classic deli flavor. Use whichever you prefer or a blend of both for a richer taste.

→ How can I prevent the casserole from getting soggy?

Be sure to drain the sauerkraut thoroughly before adding. Also, let the casserole rest before slicing, so the layers set properly.

→ What type of rye bread works best?

Seeded or marble rye both work well. Use a sturdy loaf to prevent the bread from breaking down too much during baking.

→ Can I prepare this bake ahead of time?

Yes, you can assemble it in advance and refrigerate. Bake just before serving for best results and texture.

→ Is there a cheese substitute for Swiss?

Gruyère or provolone can be used instead of Swiss cheese, although they will impart a slightly different flavor profile.