This a recipe has become a staple in our family—Reuben Casserole! You know those busy weeknights when you want something hearty and flavorful, but you don’t have much time to dedicate to cooking? Well, this dish is perfect for just that. Growing up, my mom would whip up a classic Reuben sandwich, and it was always a hit. When I stumbled upon this casserole version, I knew I had to give it a try. It combines all those incredible flavors into one delightful bake, and let me tell you, it’s been a go-to for family dinners ever since.
The beauty of this Reuben Casserole is how easy it is to prepare. Just throw together some rye bread, pastrami (or corned beef), and Swiss cheese, and you’re on your way to a delicious meal! I often make this on the weekends so we can all enjoy it when we gather around the table. The kids and the hubs simply love it, and I love how it brings us all together, just like those sandwiches did when I was a child. Plus, the leftovers reheat beautifully, making it a favorite for meal prep.
So, grab your ingredients, roll up your sleeves, and let’s dive into this simple yet satisfying recipe. I promise you’ll have a dish that not only pleases the palate but also fills your home with delightful aromas that will have everyone flocking to the kitchen. Ready? Let’s get started!
How to Make Reuben Casserole
Ingredients
- 6 slices rye bread (light or dark), reserved for later
- 1 pound pastrami or corned beef, thinly sliced, reserved for later
- 14.5-ounce can or jar of sauerkraut, well-drained
- 4 cups Swiss cheese, shredded, reserved for later
- 2 teaspoons caraway seeds, reserved for later
- 1 cup dill pickles, chopped
- 1 cup milk
- 3 large eggs, whisked
- ⅓ cup Thousand Island dressing
- ¼ cup yellow mustard
Directions
First, preheat your oven to 350°F and prepare an 11×7 or 9×13-inch baking dish by lightly spraying it with non-stick spray. While that heats up, take four slices of rye bread and cut them into small 2-inch cubes.
Next, use a food processor to turn the remaining bread slices into fine breadcrumbs. Set both the cubed bread and the breadcrumbs aside.
Spread the cubed bread evenly across the bottom of your baking dish, then layer half of the pastrami on top. It’s time for the sauerkraut; gently spread it over the pastrami, followed by the chopped pickles and one teaspoon of caraway seeds.
Now, sprinkle two cups of shredded Swiss cheese over that marvelous layer. Add the rest of the pastrami for a hearty, flavorful punch, and press down lightly to compact everything.
Top it all with the remaining two cups of Swiss cheese and the last teaspoon of caraway seeds.
In a medium bowl, combine and whisk together the milk, eggs, Thousand Island dressing, and mustard until everything is nice and smooth. Pour this mixture over your layered casserole.
Finally, sprinkle the breadcrumbs on top before covering the dish with aluminum foil. Bake it in the oven for 45 minutes. When the time’s up, let your casserole rest for about five minutes before serving. Gather around and enjoy this delightful dish with your loved ones!
Storing Suggestion
To store any leftover Reuben Casserole, let it cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 to 5 days. If you want to keep it longer, consider freezing it for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy it again!
Cooking Tips
If you’re looking to add a little twist to this recipe, consider using border or sweet pickle relish instead of chopped dill pickles for a different flavor profile. You can also substitute the swiss cheese with a mix of mozzarella and provolone for a creamier texture. Just remember to taste and adjust seasonings as needed for the perfect flavor!
Serving Suggestions
This Reuben Casserole pairs wonderfully with a simple side salad or some crispy coleslaw to balance the richness of the dish. Consider serving it with a light vinaigrette or a dip like extra Thousand Island dressing for those who love a little extra flavor. As for drinks, a light lager or cranberry soda complements this hearty meal nicely.
Ingredient Substitutions
If rye bread is hard to find or you’re not a fan, feel free to swap it for pumpernickel or even sourdough. While pastrami is a classic choice, corned beef will work just as well. For a vegetarian version, you can use mushrooms or a plant-based meat alternative to maintain that hearty texture while keeping it meat-free.
Seasonal Variations
In the fall, try adding roasted butternut squash cubes for a touch of sweetness and a seasonal flavor. In the summer, fresh herbs like dill or chives can add brightness and freshness to the casserole. You could also incorporate seasonal veggies like zucchini or spinach for added nutrition and taste!
Allergen Information
This casserole contains allergens like gluten from the rye bread and dairy from the cheese and milk. For gluten-free options, swap for gluten-free bread and ensure your other ingredients are certified gluten-free. For dairy, you can use nut milk and plant-based cheese alternatives for a dairy-free version that still brings the comfort you crave.
FAQ
Can I prepare Reuben Casserole in advance?
Absolutely! You can assemble the casserole a day ahead, just cover it and refrigerate until you’re ready to bake. This allows the flavors to meld together, making it even more delicious when you finally bake it.
Can I freeze the casserole?
Yes, you can freeze Reuben Casserole after it has cooled completely. Wrap it tightly in foil or place it in an airtight container. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.
What can I serve with Reuben Casserole?
This dish goes great with a fresh green salad, coleslaw, or potato salad. For something warm, try pairing it with French fries or a bowl of hearty soup to round out the meal.
How do I know when the casserole is done?
The casserole is ready when it’s golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean, indicating that the eggs have set and everything is cooked through. Let it rest for a few minutes before serving to allow the layers to settle.
Can I use different types of cheese?
Absolutely! While Swiss cheese is traditional, feel free to use a mix of cheeses like mozzarella, gouda, or cheddar for a twist in flavor and texture. Just keep in mind that the flavor profile will change slightly with each type of cheese.
Is this casserole kid-friendly?
Yes! Most kids enjoy the flavors of a Reuben, and turning it into a casserole makes it even more appealing. It’s cheesy, hearty, and satisfying, making it a great family dinner option that kids will likely devour!
Reuben Casserole
Ingredients
- 6 slices rye bread (light or dark, set aside for later use)
- 1 pound pastrami or corned beef (thinly sliced, set aside for later use)
- 14.5 ounce sauerkraut (well-drained)
- 4 cups Swiss cheese (shredded, set aside for later use)
- 2 teaspoons caraway seeds (set aside for later use)
- 1 cup dill pickles (chopped)
- 1 cup milk
- 3 large eggs (whisked)
- ⅓ cup Thousand Island dressing
- ¼ cup yellow mustard
Instructions
- Preheat your oven to 350°F. Lightly coat an 11x7 or 9x13-inch baking dish with nonstick spray. Cut four slices of rye bread into 2-inch cubes.
- In a food processor, crumble the remaining slices of rye bread into fine breadcrumbs and set aside.
- Evenly distribute the cubed bread at the bottom of the prepared dish. Layer half of the pastrami on top.
- Next, spread the drained sauerkraut over the pastrami, followed by the chopped pickles and 1 teaspoon of caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer. Then, add the rest of the pastrami on top. Gently press down on all the layers to compact them slightly.
- Top with the remaining 2 cups of Swiss cheese and another teaspoon of caraway seeds.
- In a medium bowl, whisk together the milk, eggs, Thousand Island dressing, and mustard until well combined.
- Pour this mixture evenly over the casserole.
- Finish by sprinkling the breadcrumbs on top, then cover with aluminum foil.
- Bake for 45 minutes. Once done, let it rest for 5 minutes before slicing and serving.
