This Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and a special sauce!A DELICIOUS PASTRAMI CASSEROLEOne of my familys favorite sandwiches are reuben sandwiches. They love them! But it can be time consuming to make each individual sandwich, right? So why not just make one big Reuben Casserole. All the same flavors, served warm and easy to slice up and serve!5 stars for sure: I loved the Dressing Mix out of this world, DELICIOUS!! Nothing to change on this recipe, I will make this again and again! Thank You! JamieFREQUENTLY ASKED QUESTIONS:What kind of meat should I use? You can use sliced corned beef or pastrami. I prefer pastrami but use your favorite. How do I keep this casserole from getting soggy? Make sure you drain the sauerkraut real well. You dont want any excess juices making it soggy. What kind of bread works best with this Reuben Casserole? Use dark or light rye bread. Both work just fine with this recipe. Do I have to use the seeds? Dont forget the caraway seeds. They really do make this recipe! If you really dont want to use them, you can omit them, but it wont be the same. Can I halve this recipe? You bet! If you dont need as many servings, you can simply cut this recipe as written in half. Youll need a smaller baking dish and you will most likely need to cut back on the baking time. How to store leftovers? Store leftover Reuben Sandwich Casserole covered in the fridge for up to 4 days. The longer it sits, the higher the risk of getting soggy. Can I use a larger baking dish? If you dont have an 117-inch baking dish you can use a 913-inch dish but the casserole will just be thinner. You also may not need to cook it in the oven quite as long. Can I freeze this casserole? Sure thing. Just transfer to a freezer safe container or freezer safe bag and store in the freezer for up to 2-3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)rye bread you can use dark or light. We like both but sometimes stores only carry one or the other. thinly sliced pastrami or corned beef this is a wonderful recipe for that leftover St. Patricks Day corned beef!sauerkraut make sure you drain it well or it will make this casserole soggy.shredded Swiss cheese if you dont enjoy Swiss cheese, you can use provolone or even mozzarella. caraway seeds I think the caraway seeds really make this casserole special but you can leave them out if you dont like them. chopped dill pickles I suppose you could also use a dill pickle relish just dont get too carried away with spreading it on. thousand island dressing you could also use Russian dressing.HOW TO MAKE REUBEN CASSEROLE:Preheat oven to 350f degrees.Spray 117-inch or 913-inch baking dish with nonstick cooking spray.Please note the photos below make the baking dish look larger than it is. It is not a larger baking dish it is only an 117-inch dish. Take four slices of rye bread and cut them into 2-inch cubes. Spread cubed bread into the bottom of the prepared baking dish. Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.Cover evenly with half of the pastrami. Then evenly top with drained sauerkraut. Note: press down on the layers as you go. Followed by chopped pickles and 1 teaspoon caraway seeds. Sprinkle 2 cups of shredded Swiss cheese on top of the previous layer. Next, top with remaining pastrami. Continue to push down the layers as you go. Sprinkle remaining 2 cups Swiss cheeseand 1 tsp. caraway seeds on top of pastrami. In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard. Pour mixture evenly over the casserole.Top with breadcrumbs. Cover with foil. Bake for 45 minutes.Remove from oven, let rest for 5 minutes then slice and serve.CRAVING MORE RECIPES? Slow Cooker Corned BeefReuben SlidersReuben DipReuben Egg RollsPolish Casserole for TwoInstant Pot Corned BeefShepherds PieQuick SauerkrautHomemade Sauerkraut (Fermented)Originally published: March 2017Updated photos and republished: February 2024 PrintReuben Casserole (+Video)This Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!Course Main CourseCuisine AmericanPrep Time 20 minutes minutesCook Time 45 minutes minutesTotal Time 1 hour hour 5 minutes minutesServings 12 servingsCalories 274kcalAuthor Brandie SkibinskiIngredients6 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 well4 cups shredded Swiss cheese (divided use)1 cup chopped dill pickles2 teaspoons caraway seeds (divided use)1 cup milk3 large eggs, beaten cup thousand island dressing cup yellow mustardInstructionsPreheat oven to 350f degrees.Spray 117-inch or 913-inch baking dish (casserole will be thinner with a larger dish) with nonstick cooking spray.Take four slices of rye bread and cut them into 2-inch cubes. Spread the cubed rye bread into the bottom of the prepared baking dish. Place remaining 2 slices of rye bread into food processor and pulse into fine breadcrumbs and set aside. Cover cubed rye bread evenly with half of the pastrami. Then evenly top with 14.5 ounce can or jar sauerkraut, drained very well, 1 cup chopped dill pickles and 1 teaspoon caraway seeds. Sprinkle 2 cups shredded Swiss cheese on top of sauerkraut layer. Next, top with remaining pastrami. Push down on all the layers to help compact it a bit. Sprinkle remaining 2 cups Swiss cheeseand 1 teaspoon caraway seeds on top of pastrami. In a medium bowl, whisk together 1 cup milk, 3 large eggs, beaten, cup thousand island dressing and cup yellow mustard. Pour mixture evenly over the casserole. Top with the rye breadcrumbs you set aside earlier. Cover with foil. Bake for 45 minutes. Remove from oven, let rest for 5 minutes then slice and serve. VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 274kcal | Carbohydrates: 13g | Protein: 20g | Fat: 15g | Sodium: 795mg | Fiber: 1g | Sugar: 3g