Name: Creamy Reuben Casserole with Pastrami 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; 4 cups shredded Swiss cheese, divided use; 1 cup chopped dill pickles; 2 teaspoons caraway seeds, divided use; 1 cup milk; 3 large eggs, beaten; ⅓ cup Thousand Island dressing; ¼ cup yellow mustard

If you love the classic Reuben sandwich but want to feed a crowd, you’re going to adore this Creamy Reuben Casserole with Pastrami Recipe. It’s like all those beloved flavors – rye bread, dreamy Swiss cheese, tangy sauerkraut, and savory pastrami – baked into one irresistible, hearty 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 Creamy Reuben Casserole with Pastrami Recipe
Top Tip
How to Serve Creamy Reuben Casserole with Pastrami Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Reuben Casserole with Pastrami Recipe

Why You'll Love This Recipe

I’ve made this casserole more times than I can count, especially for family gatherings and potlucks – people absolutely rave about it! It’s comforting, easy to make ahead, and hits all those nostalgic Reuben notes without the mess of sandwiches.

Feeds a Crowd: Makes 12 servings, perfect for families or parties without a ton of fuss.
Classic Flavors, New Form: All the iconic Reuben ingredients layered in a warm, creamy casserole.
Easy Prep: Quick slicing, layering, and a custard mixture bring everything together beautifully.
Customizable: Swap pastrami for corned beef, adjust bread type, or use what you have on hand.

Ingredients & Why They Work

Before you start layering, gather flavorful rye bread, good quality pastrami, and drained sauerkraut. These ingredients make all the difference in building that authentic Reuben taste—and make the casserole irresistibly creamy and tangy.

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: Whether you use light or dark rye, it provides that hearty base and classic flavor that’s essential.
Pastrami or Corned Beef: Thinly sliced, deli-quality meat packs the savory punch you want in every bite.
Sauerkraut: Draining it well is key to avoid soggy layers while keeping the tanginess true.
Swiss Cheese: Melts beautifully and adds that nutty, creamy texture to the casserole.
Dill Pickles: Chopped for brightness and crunch, enhancing the traditional Reuben flavor profile.
Caraway Seeds: Just a sprinkle adds an aromatic, slightly sweet note classic to rye bread dishes.
Milk and Eggs: Combined into a custard, they soak the casserole for that creamy, cohesive texture.
Thousand Island Dressing and Yellow Mustard: The secret duo mixing into the custard that creates a tangy, zesty sauce layer.

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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 beauty of this Creamy Reuben Casserole with Pastrami Recipe lies in its versatility—you can tailor it to suit your taste buds or dietary needs without losing any of that classic Reuben charm. Don’t be afraid to get creative and make it your own!

Variation: Swap pastrami for corned beef if you prefer a milder cured meat flavor. I’ve done this when hosting guests who favored corned beef, and it worked wonderfully—just as flavorful with a slightly different texture.
Vegetarian Twist: For a meatless version, try substituting pastrami with thinly sliced smoked tempeh or mushroom strips seasoned with smoked paprika. It’s a great way to enjoy all the tangy and cheesy goodness without the meat.
Spice it Up: Add a pinch of crushed red pepper flakes to the custard mixture for a subtle kick that complements the tang of the sauerkraut and mustard. I like to sprinkle a bit on top before baking for an extra burst of flavor.
Bread Options: While rye bread is traditional, trying pumpernickel or a robust sourdough can add a new depth to the casserole. Using darker rye bread, in particular, enhances the authentic Reuben flavor.

Step-by-Step: How I Make Creamy Reuben Casserole with Pastrami 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 & Prepare Your Dish

Begin by setting your oven to 350 degrees Fahrenheit—this moderate temperature ensures everything cooks evenly without drying out. Next, grab an 11×7-inch dish if you want a thicker casserole, or a 9×13-inch pan if you prefer it thinner. Spray it well with nonstick cooking spray to avoid any sticking surprises later.

Step 2: Cube & Layer the Rye Bread

Take four slices of rye bread and cut them into 2-inch cubes. Spread these evenly across the bottom of your prepared baking dish—the bread is going to soak up all those wonderful flavors, becoming soft and custardy after baking. It helps to press them down slightly to compact the base for a sturdier casserole.

Step 3: Create the Breadcrumb Topping

Place the remaining two slices of rye bread into a food processor and pulse until they become fine breadcrumbs. These will be sprinkled on top of the casserole for a golden, crunchy finish. Set these breadcrumbs aside for later use.

Step 4: Layer Pastrami and Sauerkraut

Evenly cover the cubed bread layer with half the pastrami slices. Then spread the drained sauerkraut over the meat layer. Make sure the sauerkraut is well-drained to prevent sogginess. Sprinkle the chopped dill pickles and 1 teaspoon of caraway seeds on top to brighten up the flavors with a bit of crunch and spice.

Step 5: Add Swiss Cheese and Second Pastrami Layer

Sprinkle 2 cups of shredded Swiss cheese evenly over the sauerkraut layer. Then add the remaining pastrami slices on top and gently press down to compact the layers, helping the casserole hold together beautifully once baked.

Step 6: Final Cheese Layer and Caraway Seeds

Top the pastrami with the remaining 2 cups of Swiss cheese and sprinkle on the last teaspoon of caraway seeds. This final sprinkle is key—it adds a fragrant touch that’s synonymous with everything Reuben!

Step 7: Whisk the Custard Mixture

In a medium bowl, whisk together 1 cup milk, 3 beaten eggs, ⅓ cup Thousand Island dressing, and ¼ cup yellow mustard until smooth and homogenous. This mixture is the creamy magic that binds all the layers together and infuses the casserole with tangy richness.

Step 8: Pour Custard & Add Breadcrumbs

Carefully pour the custard mixture evenly over all the layers in your dish, making sure every corner gets a little love. Then sprinkle the reserved rye breadcrumbs on top to create a crisp, golden crust after baking.

Step 9: Bake & Rest

Cover the casserole with foil and bake at 350 degrees Fahrenheit for 45 minutes. The foil helps heat circulate gently without over-browning. Once the bake time is up, remove from the oven and let the casserole rest for 5 minutes—this is crucial to allow everything to set, making slicing neat and serving a breeze.

Top Tip

These little nuggets of wisdom can help you master the Creamy Reuben Casserole with Pastrami Recipe, making your cooking experience smoother and your casserole even more delicious.

Drain Sauerkraut Thoroughly: I always make sure to drain the sauerkraut very well to prevent the casserole from becoming soggy. It really keeps the layers nice and firm.
Compact Those Layers: Pressing down gently on the pastrami layers before adding cheese helps everything hold together when baked, which I learned after a few crumbly first attempts!
Bake Covered, Then Rest: Baking covered with foil locks in moisture, and the 5-minute resting time afterward allows the custard to set perfectly for cleaner slices.
Use Breadcrumb Topping: Don’t skip pulsing the rye bread into fine breadcrumbs for the topping—it adds a wonderful crunch that contrasts beautifully with the creamy layers.

How to Serve Creamy Reuben Casserole with Pastrami 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

Fresh garnishes add a vibrant touch to your casserole. Try topping each slice with a few thin slices of dill pickles or a sprig of fresh parsley for a pop of color. A dollop of extra Thousand Island dressing on the side also works wonders for dipping.

Side Dishes

This hearty main deserves equally satisfying sides. Consider serving it with a crisp green salad dressed lightly with lemon vinaigrette, roasted baby potatoes, or creamy coleslaw. For a fun twist, pair it with homemade kettle chips or a bowl of warm tomato soup.

Make Ahead and Storage

Storing Leftovers

After enjoying your Creamy Reuben Casserole with Pastrami Recipe, store any leftovers covered tightly in the refrigerator. They will stay fresh for up to 3 days—perfect for easy lunches or second helpings.

Freezing

If you want to save some for later, freezing is a great option. Cool the casserole completely, then wrap it well with plastic wrap and aluminum foil or place in an airtight freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat individual servings in the microwave for about 1-2 minutes or until warmed through. For best texture, reheat the entire casserole covered with foil at 350°F for about 20 minutes, then uncover for 5 minutes to crisp up the top.

Frequently Asked Questions:

Can I use corned beef instead of pastrami?

Absolutely! Corned beef is a classic substitution in a Reuben casserole and works just as well, adding its own unique flavor to this creamy layered dish.

What type of rye bread is best for this recipe?

Either dark or light rye bread works great. Dark rye has a stronger, earthier flavor, while light rye is milder—choose based on your personal taste preference.

How do I prevent the casserole from becoming soggy?

The key is draining the sauerkraut thoroughly and using the right amount of custard. Also, baking the casserole covered helps it cook evenly without drying out.

Can I make this casserole ahead of time?

Yes! You can assemble the casserole a few hours before baking and keep it covered in the fridge. Just add the breadcrumb topping right before baking to keep it crisp.

Final Thoughts

There’s something so comforting about digging into a Creamy Reuben Casserole with Pastrami Recipe that captures all the best parts of a classic sandwich in one warm, cheesy bite. Whether you’re feeding a crowd or just craving a hearty meal, this casserole is sure to impress and satisfy. I hope these tips and serving ideas help you enjoy every delicious layer — happy cooking!