Savory Reuben Cheesy Bake

Savory Reuben Bake brings together all the deli flavors you crave in a toasty one-pan meal. Creamy dressing seeps into rye bread, each bite layered with tangy sauerkraut, salty pastrami, and golden toasted cheese. This casserole delivers pure comfort for chilly evenings or anytime you need that nostalgic taste of a classic Reuben.

I made this for a game night and everyone kept going back for seconds. It is now my cold weather go-to for Sunday suppers when I want something hearty with almost no fuss.

Gather Your Ingredients

• Rye bread: the sturdy base adds malty flavor and texture, try to find a loaf with a strong caraway aroma
• Thinly sliced pastrami or corned beef: classic Reuben fillings, ask your deli for freshly sliced meat for best flavor
• Sauerkraut: provides tang and crunch, look for refrigerated varieties for fresh taste
• Shredded Swiss cheese: melts beautifully and gives that signature nutty flavor
• Caraway seeds: enhance the flavor of rye and highlight those traditional deli notes
• Chopped dill pickles: add sharp acidity and a satisfying crunch, use firm pickles packed in brine
• Milk: forms the creamy custard element, choose whole milk for richness
• Large eggs: help set the casserole, giving it structure and tenderness
• Creamy dressing: brings the signature Reuben flavor, use a quality thousand island or homemade
• Yellow mustard: wakes up all the flavors, use a classic deli style

How to Make It

Prepare the Oven and Dish:

Start by heating your oven to 350 degrees Fahrenheit. Make sure to generously spray your chosen baking dish so the casserole releases easily after baking

Build the Bread Base:

Cut four slices of rye bread into even cubes about two inches. Arrange these in a single layer on the base of your prepared dish. This step gives the casserole its sturdy foundation and soaks up all the delicious flavors during baking

Make Breadcrumbs:

Tear or slice your remaining rye bread and pulse it in a food processor until you have fine breadcrumbs. Set these aside for topping. The breadcrumbs will add a toasty finish that soaks up any extra sauce

Layer the Vegetables:

Spread well-drained sauerkraut evenly over the bread cubes. Sprinkle with the chopped dill pickles and then scatter over half of your caraway seeds. Pat the layer gently with your hands to press it down

First Cheese Layer:

Take half of your Swiss cheese and shower it over the sauerkraut and pickles. This layer acts as a gooey bridge between the tangy and meaty elements

Add the Meat Layer:

Fan out the remaining sliced pastrami or corned beef in an even layer across the cheese. Press gently so the layers begin to settle into each other and the casserole bakes up evenly

Finish Cheese and Seeds:

Barely lift your hand to sprinkle the last of the shredded Swiss cheese and the rest of the caraway seeds right over the meat. This top layer will brown up and create an irresistibly cheesy crust

Whisk the Sauce:

In a good-sized bowl whisk together your milk, eggs, creamy dressing, and mustard until fully combined. Take your time so the eggs are well beaten and the liquid is smooth and golden

Assemble and Pour:

Carefully pour the sauce mixture evenly across the entire casserole, making sure it seeps into all the edges and crevices. Scatter the reserved rye breadcrumbs over the top then cover tightly with foil

Bake Until Set:

Slide your casserole onto the center oven rack and bake for forty-five minutes. The casserole should puff slightly and the cheese should look bubbly even through the foil

Rest and Serve:

Once out of the oven let the dish rest for five minutes. This makes it easier to slice and lets the custard firm up just enough for neat portions. Serve warm and savor the gooey layers and crisp top

Sauerkraut is my favorite part for how it cuts through the richness and makes the whole casserole pop. I remember making this with my brother and laughing about who could sneak in extra pickles when layering the dish.

Flavor Boosters

Smoked turkey can stand in for pastrami for a lighter twist. Try provolone for a milder cheese vibe or use marble rye bread if that is what you have on hand. If you love a little heat, add chopped pickled jalapeños with the pickles for a spicy punch.

Serving Suggestions

This is the star of an easy meal—plate it with a simple green salad dressed in oil and vinegar or serve with a cup of tomato soup for dipping. I often add a side of kettle chips to play up the classic deli feel.

Creative Twists

The Reuben sandwich dates back to early twentieth century deli culture and this casserole is my homage to those warm, cozy diners. Rye bread and caraway seeds transport you to that classic New York City corner booth with every forkful.

This comforting casserole works for gatherings or meal prep—enjoy those gooey, tangy layers and share with someone special. The classic deli flavor always brings a smile to the table.

Common Questions About This Recipe

→ Can I use corned beef instead of pastrami?

Yes, both pastrami and corned beef work well. Choose your favorite or try a blend for variety.

→ Is fresh sauerkraut better than canned?

Fresh sauerkraut offers brighter flavor and crunch, but canned or jarred versions are convenient and tasty.

→ What type of creamy dressing is recommended?

Thousand Island or Russian dressing complements the other deli flavors best, but any creamy style works.

→ Can I substitute other cheeses for Swiss?

Yes, provolone, cheddar, or gouda also melt well and can add new flavors to the bake.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container. Reheat gently in the oven or microwave.