Reuben Casserole
Reuben Casserole

Reuben casserole is a great way to use up leftover corned beef or make a quick weeknight meal using deli pastrami. It has all the flavor of a Reuben sandwich but very little practical time. Just mix it together and pop it in the oven!

Reubens are a family favorite in my house. This boldly spiced sandwich is layered with flavorful sauerkraut, earthy Swiss cheese, meat and Thousand Island dressing, sandwiched between hearty rye bread and grilled until golden and crispy. What’s not to love? Well, maybe one thing.

Making sandwich after sandwich usually means either I’m at the stove grilling the next sandwich or my husband while everyone else eats. For nights when you want the taste of a Reuben without spending your evening at the stove, this Reuben Casserole is for you.

Cover the bottom of the casserole dish with cubes of rye bread (savory rye kernel is my favorite); Mix the remaining ingredients in a bowl; Spread it on the diced bread and sprinkle with breadcrumbs. The cheese will melt and all the flavors will blend together without you having to be at the stove.

What Meat is Best for Reuben Casserole?

I always use leftover corned beef when making this around St. Patrick’s Day, but it’s a quick and easy weeknight dinner any time of year. If I don’t have corned beef to spare, I just buy pastrami at the deli counter.

I prefer Deli Pastrami over Deli Corned Beef because the flavor is more pronounced and holds up better against all of the competing flavors in this casserole. My deli will give me a sample; I’m sure yours would too. Don’t be afraid to ask if you’d like to try a slice, and then decide for yourself – corned beef or pastrami. They cost about the same.

What do you serve with Reuben Casserole?

This is quite a rich dish and definitely not heavy in the vegetable section. I would serve this with a simple side of vegetables like green beans, asparagus, or broccoli. A light, simple salad is always a great way to round off dinner.

Make-ahead tips for Reuben Casserole

Casseroles are the perfect appetizer. Prepare this recipe the night before, cover and store in the refrigerator unbaked. Then just pop it in the oven when you get home from work. You can also bake it fully and then just heat it in an oven at 350°F until heated through.

Can you freeze Reuben casserole?

Yes you can! Feel free to assemble the entire casserole, wrap in plastic wrap and aluminum foil and store in your freezer for up to three months.

Just take it out the night before dinner and let it thaw in the fridge overnight. Pop it in the oven when you get home from work and bake like it was never frozen.

You can also bake the casserole according to the instructions before freezing. Allow to cool completely, then wrap and freeze the baked casserole. It has a shelf life of up to three months. When done, thaw in the refrigerator overnight and heat in an oven at 350°F.

Try these easy weeknight casseroles!

  • Chicken and Rice Casserole
  • Chili mac and cheese
  • Chicken Noodle Casserole
  • Red Chicken Chili Enchiladas
  • Biscuits and sauce casserole

Reuben casserole

preparation time
20 minutes

cooking time
45 minutes

total time
65 minutes

up to 8 servings


  • butter for the casserole dish

  • 8th slices (9 ounces) cored sliced Rye bread

  • 1 1/2 lb cut pastrami or corned beef (from the deli or homemade)

  • 8th ounces cut Swhite cheese

  • 8th ounces cream cheeseroom temperature

  • 22 ounces (2 3/4 cups) sauerkrautdrained

  • 1 1/2 cups Thousand Iceland Dressing

  • 2 teaspoon Caraway seeds

  • 1/2 teaspoon kosher salt

special equipment

  • food processor


  1. Prepare the pan and preheat the oven:

    Butter a 9 x 13 inch baking dish and preheat the oven to 350°F.

  2. Dice and crumble the bread:

    Take 6 slices of bread and cut them into 1 inch cubes. Ultimately, you’ll need enough bread to cover the bottom of your casserole dish. If your bread isn’t pre-sliced, you may need more to do this.

    Take the remaining 2 slices of bread and pulse in a food processor until fine crumbs form.

  3. Chop the meat and cheese:

    Cut the pastrami (or corned beef, if you’re using it) into bite-sized pieces. I do this by stacking it and slicing the meat into strips first, then slicing the strips across to form rough squares. It doesn’t have to be perfect. It’s a casserole.

    Stack the cheese slices on top of each other, then cut into strips, then cut across the strips into squares.

  4. make filling:

    Place the cream cheese in a large bowl and smooth it out with a spoon or spatula to soften it and break it up a bit. Add the meat, Swiss cheese, sauerkraut, thousand island dressing, cumin, and salt. Stir to combine, making sure to incorporate the cream cheese completely.

  5. Layer the casserole:

    Place the diced bread in the bottom of your casserole dish (cut into slices and add more cubes if needed for a complete layer). Then spread the filling on the bread. Spread it out as evenly as possible. Sprinkle the breadcrumbs on top.

  6. Bake the casserole:

    Place the casserole in the oven and bake for 40 to 45 minutes, until the crumbs are toasted and the casserole is warmed through.

nutritional information (per serving)
598 calories
42g Fat
23g carbohydrates
31g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!