Savory Reuben Bake

A hearty, comforting casserole that transforms the beloved flavors of a classic Reuben sandwich—rye bread, pastrami, sauerkraut, Swiss cheese, and tangy dressing—into a golden, oven-baked dish. With layers of tender meat, sharp pickles, melty cheese, and a custard-like egg base, this savory bake is perfect for brunch, potlucks, or a satisfying dinner with minimal cleanup.

Why You’ll Love This Recipe

This isn’t just another casserole—it’s a deli favorite reimagined. Inspired by the iconic Reuben sandwich, this one-pan wonder takes all the bold, tangy, salty-savory goodness and bakes it into a sliceable, shareable masterpiece. The rye bread soaks up a creamy egg-milk custard, while the Swiss cheese melts into gooey perfection and the caraway seeds add that signature deli aroma.

Perfect for:

• Holiday brunches and Easter dinners
• Game-day feasts
• Make-ahead meals
• Feeding a hungry crowd

Ingredients

For the Base & Layers

• 6 slices rye bread, divided
• 1 lb (450g) thinly sliced pastrami or corned beef (your choice!)
• 1 (14.5 oz) can or jar sauerkraut, drained very well
• 4 cups shredded Swiss cheese, divided
• 2 tsp caraway seeds, divided
• 1 cup chopped dill pickles (about 3–4 medium pickles)

For the Custard Sauce

• 1 cup milk (whole or 2% recommended)
• 3 large eggs, beaten
• ⅓ cup creamy dressing (thousand island-style—store-bought or homemade)
• ¼ cup yellow mustard (or spicy brown for more kick)

Optional Finishes

• Extra pickles or sauerkraut on the side
• Sour cream or horseradish sauce for serving
• Fresh parsley, chopped

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Lightly spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray.

2. Prepare the Bread Layers

• Cubed Base: Cut 4 slices of rye bread into ½-inch cubes. Spread evenly in the bottom of the dish.
• Breadcrumbs: Pulse the remaining 2 slices in a food processor until fine crumbs form. Set aside for topping.

3. Layer the Casserole

In order, layer the following over the cubed bread:

1. Half of the pastrami (spread evenly)
2. Drained sauerkraut + chopped dill pickles
3. Sprinkle with 1 tsp caraway seeds
4. 2 cups shredded Swiss cheese
5. Remaining pastrami (press down gently to compact)
6. Top with remaining 2 cups cheese + 1 tsp caraway seeds

4. Make the Custard Sauce

In a medium bowl:

• Whisk together milk, beaten eggs, creamy dressing, and mustard until smooth and fully blended.

5. Assemble & Top

• Slowly pour the custard mixture over the entire casserole—let it seep into every layer.
• Sprinkle the rye breadcrumbs evenly on top for a crispy finish.

6. Bake Covered

• Cover tightly with aluminum foil.
• Bake 45 minutes, then remove foil and bake 5–10 minutes more if you want a deeper golden top.

7. Rest & Serve

• Remove from oven and let rest 5 minutes—this helps the custard set for cleaner cuts.
• Slice into squares and serve warm.

Serve with:

• A crisp green salad
• Extra pickles or rye bread on the side
• Or enjoy all by itself—it’s a full meal!

You Must Know

• Drain sauerkraut thoroughly —wet kraut = soggy bake. Squeeze in a colander if needed.
• Use real Swiss cheese —pre-shredded has anti-caking agents that don’t melt as smoothly.
• Don’t skip resting time —hot casseroles fall apart when cut too soon.
• Make ahead? Yes—assemble and refrigerate overnight. Bake when ready (+5 mins).
• Tastes even better the next day!

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 12–15 minutes (best texture). Microwave works but may soften crust.
• Freeze before baking: Wrap tightly and freeze up to 3 months. Thaw overnight before baking (+10 mins).

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with toppings on the side.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by the classic American Reuben sandwich—believed to have originated in early 20th-century New York or Nebraska—this casserole version honors Jewish deli culture and Midwestern comfort food traditions. Found at church suppers, holiday tables, and Sunday brunches alike, it’s proof that great sandwiches can evolve into something even greater—with cheese, custard, and a little oven magic.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Want more tang? Add a splash of apple cider vinegar to the sauerkraut.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned sauerkraut?
A: Absolutely! Just drain very well—excess liquid makes the bake watery.

Q: Why did my bake come out soggy?
A: Likely due to undrained sauerkraut or underbaking. Drain thoroughly and ensure internal temp reaches 160°F.

Q: Is this gluten-free?
A: Only if using GF rye-style bread and verifying all ingredients.

Q: Can I make it without eggs?
A: Not easily—the custard binds everything. Try a tofu-based custard for vegan version.

Q: Can I prep it ahead?
A: Yes! Assemble and refrigerate overnight. Bake when ready (+5–10 mins).

Allergy Information

Contains: dairy (cheese, milk), eggs, wheat (rye bread).
Gluten-free option: Use certified GF bread.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, dressings, and pre-shredded cheese.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 480
• Fat: 28g
• Saturated Fat: 11g
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 6g
• Protein: 32g
• Sodium: 1,200mg

This bake doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with rye, roast, and someone who says, “Let’s make it together.”