Name: Reuben Casserole with Sauerkraut and Swiss Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
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; 1 cup chopped dill pickles; 2 teaspoons caraway seeds (divided use); 4 cups shredded Swiss cheese (divided use); 1 cup milk; 3 large eggs, beaten; ⅓ cup thousand island dressing; ¼ cup yellow mustard

If you love the classic tangy and melty flavors of a Reuben sandwich but want something perfect for feeding a crowd, you’ve got to try this Reuben Casserole with Sauerkraut and Swiss Recipe. It’s all the hearty goodness baked into one comforting dish.

A slice of layered casserole sits on a white plate against a white marbled surface. The dish has about five layers: a light golden brown crumb crust at the bottom, followed by a thin layer of pink ham, a thick creamy layer with light yellow cheese and white cabbage or sauerkraut mixed in, another layer of pink ham, and the top covered with melted yellow cheese and a crunchy light brown crumb topping. The layers are uneven but clearly visible, showing a mix of soft and crunchy textures. In the background, there is another plate with more casserole, blurred softly. The lighting is warm and natural, highlighting the textures and colors clearly. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Reuben Casserole with Sauerkraut and Swiss Recipe
Top Tip
How to Serve Reuben Casserole with Sauerkraut and Swiss Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Reuben Casserole with Sauerkraut and Swiss Recipe

Why You'll Love This Recipe

I’m seriously obsessed with this casserole — it transforms all those iconic Reuben flavors into a warm, cheesy bake that everyone asks for again and again. Plus, it’s super simple to prep!

Feeds a Crowd: Easily serves 12 slices, making it perfect for family dinners or gatherings.
Layered Flavor: The combination of rye bread, pastrami, sauerkraut, and Swiss cheese creates that classic tang and gooey melt.
Special Sauce Twist: The thousand island and mustard custard adds a creamy, zesty kick that ties everything together.
Make Ahead Friendly: You can assemble it a day before and bake when ready — no last-minute fuss.

Ingredients & Why They Work

Gathering the right ingredients sets this casserole up for success. Make sure your sauerkraut is well-drained to avoid excess moisture, and don’t skip the caraway seeds—they add that signature Reuben spice.

Flat lay of six slices of fresh rye bread, a small pile of thinly sliced pastrami, a mound of well-drained sauerkraut, a generous heap of shredded Swiss cheese, a small bowl of chopped dill pickles, a few scattered caraway seeds, a small white bowl of milk, three whole uncracked eggs with clean shells, a small white bowl filled with thousand island dressing, a small white bowl of yellow mustard, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rye Bread: I use both dark and light rye depending on what I have—both lend that classic Reuben flavor and sturdy texture.
Pastrami or Corned Beef: Thinly sliced, this adds savory, meaty goodness; corned beef works well if you prefer it.
Sauerkraut: The tangy punch of well-drained sauerkraut balances the richness perfectly.
Dill Pickles: Chopped pickles add a refreshing crunch and acidity.
Caraway Seeds: Sprinkled throughout to give that distinctive, slightly anise flavor classic to Reubens.
Swiss Cheese: Melts beautifully and adds creamy, nutty flavor that holds the layers together.
Milk and Eggs: Whisked with mustard and dressing to make the custard that soaks into the casserole.
Thousand Island Dressing: Adds a creamy, tangy sweetness to the custard.
Yellow Mustard: For an extra zip and that familiar Reuben kick.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about the Reuben Casserole with Sauerkraut and Swiss Recipe is how easy it is to customize it to suit your tastes or what you have on hand. Don’t hesitate to put your own spin on this classic flavor combination!

Variation: I love swapping pastrami for corned beef now and then. It adds a slightly different, saltier twist that keeps things interesting without losing that classic Reuben feel.
Spicy Kick: If you’re a fan of heat, try adding a teaspoon of prepared horseradish to the thousand island dressing mixture. It gives the casserole a subtle spicy zing that contrasts beautifully with the creamy cheese.
Gluten-Free Option: For a gluten-free version, use gluten-free rye-style bread or a sturdy gluten-free sandwich bread, and make sure your sauces are gluten-free too. The flavor combos remain just as delicious!
Make-Ahead Friendly: This is a fantastic recipe to prep the day before a busy event. Assemble the casserole and refrigerate it covered, then pop it in the oven right before serving. The flavors even deepen overnight.

Step-by-Step: How I Make Reuben Casserole with Sauerkraut and Swiss Recipe

A close-up of a multi-layered sandwich casserole on a white plate showing several layers: the base layer consists of thinly sliced pink deli meat, topped with a layer of shredded white cabbage or sauerkraut, followed by more slices of pink deli meat, another shredded cabbage layer, and a thick melted yellow cheese layer on top sprinkled with light brown crispy crumbs. A woman's hand is holding a silver fork with a bite-size piece of this layered casserole, clearly showing the layers' textures and colors. In the background, there is a clear glass of amber iced tea with lemon slices and another plate with more casserole pieces, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Dish

Start by preheating your oven to 350 degrees Fahrenheit. Then spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray—depending on your crowd size, keep in mind the casserole will be thinner with the larger dish. This prep keeps your casserole from sticking and makes cleanup a breeze.

Step 2: Cube the Bread and Make Bread Crumbs

Take four slices of rye bread and cut them into 2-inch cubes. Spread these cubes evenly as the bottom layer in your prepared baking dish. Then, pop the remaining two slices of rye bread into a food processor and pulse until you get fine breadcrumbs. Set these aside—they’ll become a crunchy topping for the casserole.

Step 3: Layer Pastrami and Sauerkraut

Next, cover the rye bread cubes with half of your thinly sliced pastrami, spreading it evenly. Then add a generous layer of well-drained sauerkraut on top. Sprinkle a cup of chopped dill pickles and about a teaspoon of caraway seeds over the sauerkraut to add that signature Reuben tang and aroma.

Step 4: Add Cheese and More Layers

Sprinkle 2 cups of shredded Swiss cheese evenly over your sauerkraut and pickle layer. Then add the remaining pastrami slices on top. Gently press down on the layers with your hands or a spatula to help the casserole compact a bit—it makes for neater slices later! Finally, top the pastrami with the remaining 2 cups of Swiss cheese and scatter the last teaspoon of caraway seeds over everything.

Step 5: Whisk the Custard and Pour

In a medium bowl, whisk together 1 cup of milk, 3 large beaten eggs, ⅓ cup thousand island dressing, and ¼ cup yellow mustard until smooth and creamy. Pour this mixture evenly over the entire layered casserole — this custard binds everything beautifully during baking.

Step 6: Top with Breadcrumbs and Bake

Sprinkle those rye breadcrumbs you set aside earlier over the custard-topped casserole. This will bake into a golden, crispy crust that’s just irresistible. Cover the dish with foil and bake at 350°F for 45 minutes until the casserole is hot, bubbly, and set.

Step 7: Rest and Serve Warm

Once out of the oven, let your casserole rest covered for about 5 minutes. This little pause helps the layers settle, making it easier to slice and serve. Then, cut into squares and enjoy this comforting, crowd-pleasing Reuben feast!

Top Tip

Mastering the Reuben Casserole with Sauerkraut and Swiss Recipe is all about layering flavors and textures carefully. These tips will help you get that perfect balance every time!

Drain the Sauerkraut Well: I learned the hard way that excess moisture from sauerkraut can make the casserole soggy. Press it really well or even pat it dry with paper towels for the best texture.
Use Fresh Bread Crumbs: Pulsing the last two slices of rye bread into breadcrumbs gives the topping a wonderful crispness. Avoid store-bought crumbs for that authentic homemade crunch.
Compact the Layers: Gently pressing down on the casserole layers before pouring the custard helps everything meld together nicely, preventing the sandwich layers from separating when you slice and serve.
Cover While Baking: Keeping the casserole covered with foil helps it cook evenly and stay moist, so don’t skip this step!

How to Serve Reuben Casserole with Sauerkraut and Swiss Recipe

A rectangular glass baking dish filled with a layered casserole is shown from above. The bottom layer has visible red bits, likely tomato or sauce, followed by a layer of green sliced peppers, then a thick layer of shredded pale yellow cheese covering the top. The layers are clearly distinct through the glass sides. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley or a few thin slices of dill pickle on top adds a fresh pop of color and flavor. If you love a little heat, a few dashes of hot sauce or a side of horseradish cream can elevate the tangy, cheesy richness beautifully.

Side Dishes

Serve this hearty casserole alongside crispy kettle-cooked potato chips or a light cucumber salad for balance. A simple green salad with a lemon vinaigrette or roasted Brussels sprouts with a hint of garlic also pair wonderfully to round out your meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days—perfect for quick lunches or dinners on the go.

Freezing

You can freeze the casserole before baking. Wrap it tightly with plastic wrap and then aluminum foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking as directed.

Reheating

Reheat individual slices in the microwave for about 1-2 minutes until warmed through, or place the casserole covered in a 350°F oven for 15-20 minutes to bring back that fresh-baked flavor and melty cheese.

Frequently Asked Questions:

Can I use corned beef instead of pastrami in this casserole?

Absolutely! Corned beef makes a delicious alternative and offers a slightly different, but still classic, Reuben flavor.

How important are the caraway seeds in the recipe?

They add a subtle, distinctive flavor that complements the sauerkraut and pastrami perfectly, but if you aren’t a fan, you can reduce or omit them.

Can I prepare this casserole in advance?

Yes! Assemble the casserole and cover it, then refrigerate for up to 24 hours before baking. It’s a great make-ahead meal for busy days or entertaining.

What if I don’t have rye bread on hand?

While rye adds the classic flavor, hearty sourdough bread can work in a pinch. Just know that the flavor profile will shift slightly.

Final Thoughts

This Reuben Casserole with Sauerkraut and Swiss Recipe is one of those wonderfully comforting dishes that feels like a big, warm hug on a plate. Whether you’re serving a crowd or just want a cozy dinner with all the Reuben flavors—without the assembly hassle—this casserole is a winner. I hope these tips and serving ideas inspire you to make it your own and enjoy every cheesy, tangy, melt-in-your-mouth bite!