There’s nothing quite like the hearty, tangy flavors of a classic Reuben, but what if I told you we could turn that beloved sandwich into a crowd-pleasing baked masterpiece? This Crispy Reuben Casserole Recipe layers rye bread, pastrami, sauerkraut, Swiss cheese, and a zesty special sauce for an ooey-gooey, savory dish you’ll want to make again and again.
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Why You'll Love This Recipe
I first made this Crispy Reuben Casserole on a chilly weekend when I wanted that classic deli sandwich flavor but with a little extra comfort and the ability to feed a whole crew. The layers soak up all those tangy, cheesy, and savory flavors into one unforgettable bite!
- Delectably Layered: Every forkful offers layers of rye bread, pastrami, sauerkraut, and melty Swiss, building classic Reuben flavor in every bite.
- Perfect for a Crowd: This casserole serves 12, making it ideal for family dinners or your next gathering without fussing over individual sandwiches.
- Easy Prep: With simple steps and basic ingredients, it’s a do-ahead dish that even busy home cooks will appreciate.
- Customizable: Swap out pastrami for corned beef or add your favorite pickles — it’s flexible to fit your taste preferences.
Ingredients & Why They Work
Before you dig in, let me share the magic behind this recipe’s ingredients. Look for good-quality rye bread—dark or light works—since it acts as the base and crunch top. Drain that sauerkraut really well so the casserole keeps its structure (nobody wants soggy!). Fresh pastrami or corned beef brings that cured deli flavor, while Swiss cheese melts beautifully and keeps everything gooey and rich.

- Rye bread: The foundation of this casserole, it brings classic Reuben flavor and crunchy texture when toasted into breadcrumbs.
- Pastrami or corned beef: Thinly sliced for layering, they add meaty, flavorful goodness.
- Sauerkraut: Adds that signature tang — just be sure to drain it very well to keep the casserole from getting watery.
- Dill pickles: Chopped for a fresh crunch and bright acidity.
- Caraway seeds: Subtle spice that’s traditional in rye recipes; they add an extra layer of flavor.
- Swiss cheese: Melts perfectly, providing gooey, nutty richness throughout.
- Milk: Helps create a smooth custard base with the eggs.
- Eggs: Bind all the layers together as the casserole bakes.
- Thousand island dressing: Brings that classic, tangy sauce flavor you love from a Reuben.
- Yellow mustard: Adds a little zip and balances the richness.
Make It Your Way
One of the best things about the Crispy Reuben Casserole Recipe is how easy it is to tailor it to your own tastes and dietary needs. Whether you want to spice it up, lighten it, or make it completely gluten-free, there’s a way to make this dish your own.
- Switch Up the Meat: I love using pastrami for its smoky and flavorful profile, but sometimes I swap in corned beef for a slightly different twist that still delivers that classic Reuben vibe.
- Make It Gluten-Free: I’ve had great success using gluten-free rye bread and double-checking the sauerkraut and condiments for gluten-free labels to keep the flavors intact without the gluten.
- More Veg, Please: For extra crunch and freshness, I’ve added chopped green onions or even shredded cabbage on top of the sauerkraut layer — it gives a nice texture and brightens the dish.
- Kick Up the Sauce: If you like a little extra zing, I sometimes add a dash of horseradish to the thousand island dressing mix before pouring it over the casserole. Just the right amount of heat!
Step-by-Step: How I Make Crispy Reuben Casserole Recipe

Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit. Grab an 11×7-inch or 9×13-inch baking dish and give it a good spray with nonstick cooking spray. Using a bigger dish will mean a thinner casserole, so pick what suits your crowd!
Step 2: Cube the Bread and Spread the Base
Take four slices of rye bread and cut them into 2-inch cubes. Spread these cubes evenly across the bottom of your prepared baking dish. This forms the hearty foundation that soaks up all the tasty layers to come.
Step 3: Make Your Fresh Rye Breadcrumbs
Now, place the remaining two slices of rye bread into a food processor and pulse until you have fine breadcrumbs. Set these aside – they’ll add a wonderful crispy topping after baking.
Step 4: Layer on the Pastrami
Cover the cubed bread evenly with half of the thinly sliced pastrami. This smoky, savory layer is key to that iconic Reuben flavor, so spread it out evenly for every bite to shine.
Step 5: Add Your Tangy Toppings
Next, spread the drained sauerkraut evenly over the pastrami. Sprinkle the chopped dill pickles and 1 teaspoon of caraway seeds on top. The sauerkraut needs to be very well drained here — too much liquid will make the casserole soggy, and we definitely don’t want that!
Step 6: First Cheese Layer
Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer. This gooey, melty cheese adds richness and creaminess to balance the tangy sauerkraut and zesty pickles.
Step 7: Layer the Remaining Pastrami and Cheese
Add the rest of the pastrami on top of the cheese layer, then gently press down on the layers to compact them slightly—this helps the casserole hold its shape once baked. Next, sprinkle the remaining 2 cups of shredded Swiss cheese and the last teaspoon of caraway seeds evenly on top.
Step 8: Whisk and Pour the Special Sauce
In a medium bowl, whisk together 1 cup of milk, 3 beaten large eggs, ⅓ cup thousand island dressing, and ¼ cup yellow mustard until smooth. Pour this flavorful mixture evenly over the entire layered casserole, letting it soak in and bring everything together.
Step 9: Top with Crispy Breadcrumbs and Bake
Sprinkle the reserved rye breadcrumbs evenly over the top of the casserole. Cover the baking dish with foil to lock in moisture and bake for 45 minutes until heated through and set.
Step 10: Rest, Slice, and Serve
Once out of the oven, let your casserole rest for 5 minutes. This little pause helps it firm up for clean slicing. Serve warm and enjoy the crispy, melty, tangy magic of this crowd-pleasing comfort food.
Top Tip
Making the perfect Crispy Reuben Casserole Recipe is all about layering flavors and textures just right. These tips come from my kitchen experiments to help you get it just right every time.
- Drain Sauerkraut Well: I learned the hard way that excess moisture from sauerkraut can make the casserole soggy. Be sure to drain it very thoroughly before adding it in.
- Press Down Layers: Gently pressing down the layers before pouring the sauce helps the casserole hold together beautifully after baking, making slicing so much easier.
- Use Fresh Rye Bread: For that irresistible buttery crust and crumb, fresh rye bread cut into cubes works better than day-old. It soaks up the custard sauce perfectly without turning mushy.
- Make Breadcrumb Topping: Don’t skip pulsing the last two slices of rye bread into fine breadcrumbs—they add a lovely, crispy crunch on top that takes the dish to the next level.
How to Serve Crispy Reuben Casserole Recipe

Garnishes
To brighten up each serving, try garnish options like a sprinkle of fresh chopped parsley or green onions for a pop of color. A few extra dill pickle slices on the side elevate the tangy flavors beautifully. And if you want a little heat, a dash of crushed red pepper flakes makes a nice contrast.
Side Dishes
This casserole pairs wonderfully with crisp sides like a simple green salad with a light vinaigrette or roasted vegetables such as asparagus or Brussels sprouts. For a heartier meal, classic coleslaw or kettle-cooked chips add crunch and balance the richness of the dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and I hope you do!), cover them tightly and store in the refrigerator for up to 3 days. The flavors deepen overnight, making for an even more satisfying next-day meal.
Freezing
You can freeze your Crispy Reuben Casserole before baking—just assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, place leftovers in an oven-safe dish, cover loosely with foil, and warm at 325°F for about 15-20 minutes or until heated through. This keeps the casserole moist and the cheese melty without drying it out.
Frequently Asked Questions:
Absolutely! Corned beef is a delicious alternative and will give your Crispy Reuben Casserole a slightly different but equally tasty flavor.
The key is making sure your sauerkraut is very well drained and pressing down the layers before adding the wet mixture. These steps help keep everything crispy and cohesive.
Yes! To make this casserole gluten-free, use gluten-free rye bread if you can find it and verify that all other ingredients, like the dressing and mustard, are gluten-free certified.
This recipe yields 12 servings, perfect for sharing with family or a group of friends.
Final Thoughts
This Crispy Reuben Casserole Recipe is one of those special dishes that combines comforting familiarity with convenience — all those classic sandwich flavors layered in a big, crowd-pleasing bake. Whether you're serving it up for a family dinner or a gathering with friends, it feels like a warm, delicious hug on a plate. Enjoy every cheesy, tangy bite!
Print
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
Reuben Casserole is a comforting, layered dish that brings the classic Reuben sandwich flavors to a crowd-friendly casserole form. Featuring layers of rye bread, thinly sliced pastrami, tangy sauerkraut, Swiss cheese, and a zesty special sauce, this meal is perfect for gatherings or family dinners.
Ingredients
Base
- 6 slices rye bread (dark or light) (divided use)
Meat
- 1 pound thinly sliced pastrami or corned beef (divided use)
Vegetables and Toppings
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Cheese
- 4 cups shredded Swiss cheese (divided use)
Wet ingredients
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup thousand island dressing
- ¼ cup yellow mustard
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray. Using a larger dish will result in a thinner casserole.
- Prepare Bread Cubes: Cut four slices of rye bread into 2-inch cubes. Spread these bread cubes evenly into the bottom of the prepared baking dish.
- Make Breadcrumbs: Place the remaining two slices of rye bread into a food processor and pulse until you achieve fine breadcrumbs. Set these aside for later.
- Layer Pastrami: Evenly cover the bread cubes with half of the thinly sliced pastrami to form the next layer.
- Add Sauerkraut and Pickles: Distribute the drained sauerkraut evenly over the pastrami layer, then sprinkle the chopped dill pickles and 1 teaspoon of caraway seeds on top.
- Sprinkle Cheese: Add 2 cups shredded Swiss cheese on top of the sauerkraut layer, ensuring even coverage.
- Layer Remaining Pastrami: Place the remaining pastrami on top of the cheese and press down gently to compact the layers slightly.
- Top With Cheese and Caraway: Sprinkle the remaining 2 cups of shredded Swiss cheese and the last teaspoon of caraway seeds evenly over the pastrami.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, beaten eggs, thousand island dressing, and yellow mustard until smooth.
- Pour Sauce Over Casserole: Evenly pour the prepared wet mixture over the layered casserole to soak the ingredients.
- Add Breadcrumb Topping: Sprinkle the reserved rye breadcrumbs evenly over the top of the casserole.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes until the casserole is heated through and set.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before slicing and serving hot.
Notes
- Ensure sauerkraut is thoroughly drained to avoid excess liquid making the casserole soggy.
- Substitute pastrami with corned beef if desired for a slightly different flavor profile.
- You can adjust the amount of thousand island dressing or mustard to suit your taste preferences.
- For a gluten-free version, use gluten-free rye bread if available and check that other ingredients are gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Pressing down the layers helps the casserole hold together better when sliced.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 110 mg





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