Name: Tender Reuben Casserole with Pastrami 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); 2 slices rye bread (for breadcrumbs); 1 pound thinly sliced pastrami or corned beef; 14.5 ounce can or jar sauerkraut, drained very well; 1 cup chopped dill pickles; 2 teaspoons caraway seeds; 4 cups shredded Swiss cheese; 1 cup milk; 3 large eggs, beaten; ⅓ cup thousand island dressing; ¼ cup yellow mustard

If you love the classic flavors of a Reuben sandwich but want something easier to serve for a crowd, you’re going to adore this Tender Reuben Casserole with Pastrami and Swiss Recipe. It’s packed with rye bread, tangy sauerkraut, melty Swiss cheese, and that unmistakable pastrami goodness—all baked into one hearty dish.

The image shows a thick slice of layered casserole served on a white plate placed on a white marbled surface. The bottom layer is a firm, textured crust, light beige in color. Above the crust are several layers of thin, pink slices resembling ham, interspersed with creamy, pale yellow cheese that looks melted. Mixed into the cheese are bits of light green pickles and shreds of white cabbage or sauerkraut. The top layer is smooth, golden yellow melted cheese covered with a crumbly, light brown topping. The overall texture looks soft with a crunchy crust and topping, and the layers are distinct and well packed together. 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 Tender Reuben Casserole with Pastrami and Swiss Recipe
Top Tip
How to Serve Tender Reuben Casserole with Pastrami and Swiss Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tender Reuben Casserole with Pastrami and Swiss Recipe

Why You'll Love This Recipe

Honestly, I’ve made this casserole more times than I can count because it’s such a crowd-pleaser and a go-to comfort food that never disappoints.

All the classic flavors: It tastes just like a Reuben sandwich but with less fuss and more servings.
Perfect for gatherings: This recipe yields 12 servings, ideal for family dinners or parties.
Hands-off cooking: Once assembled, it bakes for 45 minutes, giving you time to relax or prep other dishes.
Versatile and customizable: You can swap pastrami for corned beef or adjust the spice level to your liking.

Ingredients & Why They Work

When shopping for ingredients, look for good-quality rye bread and thinly sliced pastrami or corned beef—you want the flavors to shine through. Make sure to drain the sauerkraut really well, so your casserole stays tender without getting soggy.

Flat lay of six slices of fresh rye bread, a pile of thinly sliced pink pastrami, a small mound of well-drained sauerkraut, a heap of shredded Swiss cheese with a pale yellow color, a small white ceramic bowl filled with chopped dill pickles, another small white bowl holding whole caraway seeds, a small white bowl with creamy thousand island dressing, a small white bowl containing smooth yellow mustard, a small white bowl with fresh whole uncracked brown eggs, and a small white bowl of fresh milk — all arranged in perfect symmetry on a clean white ceramic surface, 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: The foundation of this dish, bringing that signature hearty flavor; dark rye adds an authentic touch.
Pastrami or corned beef: Thinly sliced for layering, this meat delivers the savory punch you expect from a Reuben.
Sauerkraut: Drain it thoroughly to keep the casserole from becoming too wet while adding tanginess.
Dill pickles: Chopped to add crunch and a fresh burst of flavor.
Caraway seeds: These little gems bring the classic Reuben spice notes you don’t want to miss.
Swiss cheese: Generous amounts melt beautifully, creating gooey layers throughout.
Milk and eggs: Combined to bind everything together with a custardy texture.
Thousand island dressing: Adds a creamy, tangy element, mimicking the iconic Reuben sauce.
Yellow mustard: Provides a subtle kick that balances the richness perfectly.
Bread crumbs: Made from rye bread slices for a crispy, flavorful topping.

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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

The wonderful thing about this Tender Reuben Casserole with Pastrami and Swiss Recipe is how adaptable it is! Feel free to tweak layers or ingredients to match your taste buds or dietary needs.

Vegetarian Twist: Swap the pastrami for sautéed mushrooms and caramelized onions to keep that hearty feel without the meat. I tried this variation and was amazed how satisfying it felt with the tangy sauerkraut and Swiss cheese.
Spice It Up: Add a little horseradish sauce into the egg mixture for a zesty kick. It pairs beautifully with the traditional flavors and gives the casserole a subtle heat.
Pickle Swap: Try swapping dill pickles for bread-and-butter pickles for a slightly sweeter note. It adds a fun contrast that my family couldn’t stop commenting on!
Gluten-Free Version: Use gluten-free rye bread and make your own breadcrumbs from it. Just ensure the bread cubes hold together well—this still bakes up tender and delicious.
Dairy-Free Option: Substitute Swiss cheese with a sharp dairy-free cheese alternative and swap milk with unsweetened almond milk. The casserole still delivers that classic Reuben flavor.

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

A white plate holds a multi-layered sandwich with visible layers of thin pink meat, white shredded cabbage or sauerkraut, and a yellow sauce or melted cheese on top. The sandwich is crumbly and has crushed topping scattered over it, adding texture. The inside layers show a mix of colors: pink meat stacked with white shredded filling and the sauce flows slightly out from the sides. A fork lifting a bite-sized piece of the sandwich is in focus, showing the same layers clearly. The background has a glass with light brown iced tea and blurred parts of the sandwich on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. This moderate temperature ensures the casserole cooks evenly without drying out. Next, grab an 11×7-inch or 9×13-inch baking dish and generously spray it with nonstick cooking spray. This step is key to making sure our casserole won’t stick and will come out in beautiful slices after baking.

Step 2: Cube Bread and Make Breadcrumbs

Take four slices of rye bread and cut them into about 2-inch cubes. Spread these cubes evenly as the base of your casserole. For a crunchy topping, put the remaining 2 slices of rye bread into a food processor and pulse until you have fine breadcrumbs. Set these aside. This contrast between soft cubed bread inside and crunchy breadcrumbs on top is one of my favorite texture combos!

Step 3: Layer Meat, Sauerkraut, and Pickles

Spread half of your thinly sliced pastrami evenly over the bread cubes. Then, layer drained sauerkraut over the meat—make sure to drain it very well to avoid sogginess. Sprinkle the chopped dill pickles and 1 teaspoon caraway seeds on top for that signature Reuben tang and aroma. This layering builds those classic flavors in every bite.

Step 4: Add Swiss Cheese and Remaining Meat

Sprinkle 2 cups of shredded Swiss cheese evenly over the sauerkraut and pickles. After that, add the remaining pastrami on top. To keep your casserole compact and cohesive, gently press down on all the layers; this helps everything hold together better once baked.

Step 5: Final Cheese Layer and Caraway Seeds

Finish your layering by sprinkling the remaining 2 cups of Swiss cheese and the last teaspoon of caraway seeds evenly over the pastrami. This final cheese layer melts beautifully, keeping the casserole rich and indulgent.

Step 6: Whisk Egg Mixture and Pour

In a medium bowl, combine 1 cup milk, 3 large beaten eggs, ⅓ cup thousand island dressing, and ¼ cup yellow mustard. Whisk these together until smooth and well blended. Pour this rich, creamy mixture evenly over your layered casserole—this binds everything while adding tang and flavor.

Step 7: Breadcrumb Topping, Cover, and Bake

Sprinkle the reserved rye bread breadcrumbs evenly on top for a delightful crunch. Cover the dish tightly with foil to keep moisture in as it bakes. Place it in your preheated oven and bake for 45 minutes. You’ll know it’s ready when the casserole is set and you see the cheese bubbling around the edges.

Step 8: Rest, Slice, and Serve

Once out of the oven, let your casserole rest for 5 minutes. This brief resting time allows it to set up perfectly, making slicing easier and preventing it from falling apart. Serve warm and enjoy the comforting, classic flavors of this Tender Reuben Casserole with Pastrami and Swiss Recipe with your family or friends!

Top Tip

Getting your Tender Reuben Casserole with Pastrami and Swiss Recipe just right makes all the difference. These tips come from hands-on experience to help your casserole bake perfectly every time.

Drain Sauerkraut Thoroughly: I always take the extra time to drain and even pat dry the sauerkraut to avoid a soggy casserole. It keeps the texture just right!
Press the Layers: Gently pressing down on the layers before pouring the egg mixture really helps the casserole hold together, giving you neat slices when serving.
Use Fresh Rye Breadcrumbs: Making your own breadcrumbs from the leftover rye bread ensures a crisp, flavorful topping that’s fresher than store-bought crumbs.
Let It Rest: Waiting the 5 minutes after baking might seem tough, but it’s key for the casserole to set so the slices come out clean without falling apart.

How to Serve Tender Reuben Casserole with Pastrami and Swiss Recipe

A clear rectangular glass dish sits on a white marbled surface. Inside, the dish shows multiple layers: the bottom is a red sauce layer visible through the sides, topped with a textured mixture of light-colored ingredients and scattered green pepper rings. The whole top is thickly covered with pale yellow shredded cheese, unevenly spread but covering the entire surface. The dish is neat and ready for baking, with the cheese layer being the thickest and most prominent. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To highlight those classic Reuben flavors, fresh dill sprigs on top are an elegant touch. A few extra dill pickles or thin pickle slices served alongside enhance that tangy bite. You can also add a small dollop of extra thousand island dressing right on the slice for dipping if your guests love a little extra sauce.

Side Dishes

This casserole pairs wonderfully with crisp green salads – think a simple mixed greens salad with light vinaigrette. Creamy coleslaw or roasted Brussels sprouts also make a great contrast to the rich and melty casserole. And don’t forget classic kettle-cooked potato chips or fries for a fun, casual side that mirrors the sandwich inspiration.

Make Ahead and Storage

Storing Leftovers

After enjoying your Tender Reuben Casserole, store any leftovers covered tightly in the refrigerator for up to 3 days. Keeping it wrapped well prevents drying out and helps retain moisture and flavor.

Freezing

You can freeze the casserole either before baking or after it has cooled down. Wrap it tightly with foil and place in an airtight container or heavy-duty freezer bag. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To enjoy leftovers, reheat individual slices in the microwave for 1-2 minutes or until warmed through. For best texture, heat covered in a 350°F oven for 15-20 minutes until bubbly and hot, which keeps that cheesy melt and crisp breadcrumb topping intact.

Frequently Asked Questions:

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

Absolutely! Corned beef works beautifully in this recipe, lending a slightly different but delicious flavor. You can also mix pastrami and corned beef if you want a combination of both.

What type of rye bread is best to use?

Both light and dark rye bread work well, but dark rye offers a more authentic, robust Reuben flavor. Choose based on your preference or what you have on hand.

Can I make the thousand island dressing from scratch?

Yes! Homemade thousand island dressing adds a fresh, bright flavor. However, store-bought versions are a convenient and tasty shortcut if you’re short on time.

How can I prevent the casserole from getting soggy?

The key is properly draining your sauerkraut and pressing down the layers before adding the egg mixture. Using fresh rye breadcrumbs as a topping also helps keep the surface nice and crisp.

Final Thoughts

This Tender Reuben Casserole with Pastrami and Swiss Recipe is like the ultimate comfort food feast made easy. Whether you're feeding a crowd or craving those classic deli flavors without the wait, this casserole delivers warmth, gooey cheese, and that perfect tang in every bite. I hope you enjoy making it as much as I enjoyed creating it—and feel free to add your own spin! There’s something so satisfying about sharing this layered classic around the table. Happy cooking and savor every slice!