If you love the bold, tangy flavors of a classic Reuben sandwich but want something that feeds a crowd without all the pressing and grilling, this Crispy Reuben Casserole Recipe is going to be your new favorite. Imagine all those layers of rye bread, pastrami, sauerkraut, and Swiss cheese in one cozy, sliceable dish.
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Why You'll Love This Recipe
I first made this Reuben casserole for a family gathering, and let me tell you—it disappeared fast. It’s like the ultimate comfort food that’s easy to put together, yet feels special enough for company.
- Perfect for feeding a crowd: This casserole serves 12, making it ideal for parties or meal prepping.
- Layered flavors: Every bite combines tangy sauerkraut, smoky pastrami, and melty Swiss cheese.
- Simple to assemble: No sandwich pressing required—just layer, pour the custard mixture, and bake.
- Crispy breadcrumb topping: Adds a delightful crunch that contrasts the gooey center.
Ingredients & Why They Work
Getting the right ingredients makes all the difference in nailing these classic Reuben flavors—especially the rye bread and perfectly drained sauerkraut. Here’s a quick rundown to help you shop smart and prep like a pro.

- Rye bread: I recommend dark or light rye depending on your flavor preference; it forms the hearty base and crumbs on top.
- Pastrami or corned beef: Thinly sliced for easy layering and that smoky, savory punch everyone expects.
- Sauerkraut: Drain it very well to avoid soggy layers and maintain that perfect tang.
- Dill pickles: Adds a fresh crunch and balances the richness.
- Caraway seeds: Classic Reuben seasoning that’s subtle but essential.
- Swiss cheese: Melts beautifully, binding the casserole with creamy, nutty flavor.
- Milk and eggs: Combined into a custard that soaks through the casserole and keeps it moist.
- Thousand Island dressing: Brings the tangy, sweet notes reminiscent of that special Reuben sauce.
- Yellow mustard: Adds just the right amount of zing to complement the dressing.
Make It Your Way
One of the best things about this Crispy Reuben Casserole Recipe is how easy it is to customize! Whether you want to switch up the meat, tweak the cheese, or add some extra zing, it’s all about making it perfect for your taste buds.
- Vegetarian variation: Swap out the pastrami for smoked tofu or tempeh, and use a bit of liquid smoke in the custard mix for that classic smoky flavor. I tried this for meatless Mondays, and it was surprisingly satisfying!
- Cheese swap: If you’re not a Swiss cheese fan, Gruyère melts beautifully and adds a lovely nuttiness. I once made it with Gruyère and my guests couldn’t stop raving about the slight twist on tradition.
- Crunchier topping: Toast the rye breadcrumbs lightly before sprinkling them on top. It adds an irresistible crunch and golden color that really elevates the dish.
- Spice it up: Add a pinch of smoked paprika or a drizzle of horseradish sauce into the custard for an extra kick. I did this once for a game day crowd, and the subtle heat was a crowd-pleaser!
Step-by-Step: How I Make Crispy Reuben Casserole Recipe
Step 1: Preheat and Prep Your Dish
Start by preheating your oven to 350°F (175°C). While it warms, grab an 11×7-inch or 9×13-inch baking dish and give it a good spray with nonstick cooking spray. This helps prevent sticking and makes clean-up easier—trust me, you’ll thank yourself later!
Step 2: Cube and Layer the Rye Bread
Take 4 slices of rye bread and cut them into roughly 2-inch cubes. Spread these cubes evenly across the bottom of your prepared baking dish to create the base layer. This layer will soak up all the delicious flavors as it bakes, so don’t worry if it looks a little dry at first!
Step 3: Make Your Rye Breadcrumb Topping
Place the remaining 2 slices of rye bread into a food processor and pulse until you get fine breadcrumbs. These crumbs will become a crunchy, golden topping that adds the perfect crispy finish to your casserole.
Step 4: Layer the Pastrami and Toppings
Next, cover those rye bread cubes with half of your thinly sliced pastrami. Then add a hearty layer of drained sauerkraut, followed by chopped dill pickles and 1 teaspoon of caraway seeds. This combination brings the tang and spice that make a Reuben so iconic.
Step 5: Add the Cheese and More Pastrami
Sprinkle 2 cups of shredded Swiss cheese evenly over the sauerkraut. Then add the remaining pastrami slices on top, gently pressing down to compact all those layers for a cohesive casserole. Finally, top with the last 2 cups of Swiss cheese and the remaining teaspoon of caraway seeds.
Step 6: Whisk and Pour the Custard Mixture
In a medium bowl, whisk together 1 cup milk, 3 large beaten eggs, ⅓ cup Thousand Island dressing, and ¼ cup yellow mustard until the mixture is smooth and well combined. Pour this custard evenly over the layered casserole to soak into all the ingredients.
Step 7: Top with Breadcrumbs and Bake
Sprinkle your prepared rye breadcrumbs evenly over the top of the casserole. Cover the dish tightly with foil to keep moisture in and bake for 45 minutes. Your kitchen will start filling with that irresistible Reuben aroma—pure comfort!
Step 8: Rest, Slice, and Serve
Once the baking time is up, carefully remove the foil and let the casserole rest for 5 minutes. This step allows it to set properly, making slicing easier and keeping those flavorful layers intact. Then dig in and enjoy a crowd-pleasing, crispy, tangy Reuben delight!
Top Tip
Mastering the Crispy Reuben Casserole Recipe is all about balancing flavors and textures perfectly. These tips will help you get that ideal crispy, cheesy, and tangy bite every time!
- Drain Sauerkraut Thoroughly: I’ve learned that drying the sauerkraut very well before layering prevents the casserole from becoming soggy — it keeps those layers distinct and the texture just right.
- Use Fresh Rye Breadcrumbs: Pulsing the last bread slices into fine breadcrumbs adds that perfect crunchy topping. For an extra crisp, I sometimes toast them lightly before sprinkling on top.
- Compact the Layers: Gently pressing down on the layers after adding the second pastrami slice helps the casserole hold together better and makes slicing neater.
- Don’t Skip the Rest: Letting the casserole rest for 5 minutes after baking is a game changer. It lets everything set so slices don’t fall apart and makes serving a breeze.
How to Serve Crispy Reuben Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or dill brightens up the rich flavors wonderfully. A few extra caraway seeds on top add a subtle aromatic crunch. Serving with a dollop of sour cream or even a side of extra Thousand Island dressing creates a perfect tangy contrast to the warm casserole.
Side Dishes
Classic pairings like crispy baked French fries or kettle-cooked chips complement this casserole beautifully. For a lighter balance, serve alongside a simple green salad with a lemon vinaigrette or some roasted vegetables like asparagus or green beans. Pickled veggies or extra dill pickles on the side also bring that signature Reuben tang.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Reuben Casserole in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, try to cool the casserole completely before covering tightly, and keep the breadcrumb topping intact if possible.
Freezing
You can freeze the casserole before baking or after it has cooled post-bake. Wrap it securely with plastic wrap and foil, or use a freezer-safe airtight container. It will keep well in the freezer for up to 2 months. Remember to thaw it overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes until warmed through and the top regains some crispness. Cover loosely with foil if it starts to brown too quickly. Microwaving is fine for a quick fix but may soften the crispy topping.
Frequently Asked Questions:
Absolutely! Corned beef is a great alternative that gives a slightly different flavor but still captures the classic Reuben taste in this casserole.
The key is to drain the sauerkraut very well before layering, and to press the layers gently to compact the sandwich flavors. Also, letting the casserole rest after baking helps it set perfectly.
Yes! You can assemble the casserole and refrigerate it for a few hours or overnight before baking. Just remember to add the breadcrumb topping right before baking for the best crunch.
Gruyère or mozzarella are delicious substitutions that melt beautifully and offer a slightly different flavor profile while still complementing the other ingredients well.
Final Thoughts
There’s something so comforting about this Crispy Reuben Casserole Recipe — it’s like having your favorite sandwich in a warm, sliceable form that’s perfect for family dinners or casual gatherings. I hope you enjoy building your layers, savoring those bold flavors, and sharing this delicious meal with the people you love. Happy baking!
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Crispy Reuben Casserole Recipe
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Reuben Casserole is a hearty and delicious dish that captures the classic flavors of a Reuben sandwich in a convenient casserole form, perfect for feeding a crowd. It features layers of rye bread, pastrami, sauerkraut, Swiss cheese, and a tangy special sauce made from Thousand Island dressing and mustard.
Ingredients
Bread and Meat
- 6 slices rye bread (dark or light) (divided use)
- 1 pound thinly sliced pastrami or corned beef (divided use)
Vegetables and Spices
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Dairy and Sauces
- 4 cups shredded Swiss cheese (divided use)
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup Thousand Island dressing
- ¼ cup yellow mustard
Instructions
- Preheat oven: Preheat oven to 350 degrees Fahrenheit. Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare bread base: Cut four slices of rye bread into 2-inch cubes. Spread these cubed rye bread evenly in the bottom of the prepared baking dish.
- Make breadcrumbs: Place remaining 2 slices of rye bread into a food processor and pulse into fine breadcrumbs. Set these aside for topping later.
- Layer pastrami: Cover the cubed rye bread evenly with half of the pastrami slices.
- Add toppings: Evenly layer sauerkraut (drained very well), chopped dill pickles, and 1 teaspoon of caraway seeds on top of the pastrami.
- Sprinkle cheese: Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer.
- Layer remaining pastrami: Add the remaining pastrami slices on top and gently press down to compact the layers.
- Add remaining cheese and caraway seeds: Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds over the pastrami layer.
- Mix custard: In a medium bowl, whisk together milk, beaten eggs, Thousand Island dressing, and yellow mustard until smooth.
- Pour custard over casserole: Evenly pour the milk and egg mixture over the assembled casserole layers.
- Add breadcrumb topping: Sprinkle the rye breadcrumbs evenly over the top of the casserole.
- Bake casserole: Cover the baking dish with foil and bake in the preheated oven for 45 minutes until heated through and bubbly.
- Rest and serve: Remove casserole from oven and let it rest for 5 minutes before slicing and serving.
Notes
- Make sure to drain the sauerkraut very well to avoid excess moisture in the casserole.
- Use pastrami or corned beef depending on your preference for flavor.
- For a thinner casserole, use a larger baking dish such as 9×13 inches.
- Feel free to substitute Swiss cheese with another melting cheese like Gruyère for a different taste.
- Letting the casserole rest after baking helps it set and makes it easier to slice.
- If desired, you can make the breadcrumbs crunchy by toasting them slightly before topping the casserole.
Nutrition
- Serving Size: 1 slice (1/12th of casserole)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 110 mg
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