Easy Weeknight Reuben Casserole

I recently took a poll on my Instagram stories, asking what you wanted to see more of in 2019. The overwhelming answer was more savory recipes! So here we go! Today I'm sharing this super easy Reuben casserole, inspired by one of my very favorite sandwiches! This quick casserole can be assembled and kept in the fridge until you're ready to bake it, which makes it a perfect weeknight meal idea. This casserole is also way lower carb than a traditional Reuben sandwich, since we eliminate the majority of the bread.

If you love Reuben sandwiches like me, you will looooove this casserole! All the favorites are there - flavorful pastrami, fresh sauerkraut, creamy swiss and tangy thousand island dressing! All layered on top of rye bread, of course!

So add this dish to your meal plan this week! It will soon become a staple!


4 slices dark rye bread
1 pound sliced pastrami (I buy mine from the deli because it's way less expensive than individual packs)
1 25 oz jar sauerkraut, drained very well (we love Bubbies!)
5 cups shredded swiss cheese
1/3 cup breadcrumbs
3/4 cup milk
2 eggs
1/2 cup thousand island dressing
2 tablespoons Dijon mustard
1 tablespoon horseradish


Preheat the oven to 350. Cut the rye bread into 1-2 inch cubes, and layer on the bottom of a 11x7 baking dish. Cover the bread evenly with half the sliced pastrami, and then cover the pastrami with half the shredded cheese. Layer the drained sauerkraut on top of the shredded cheese. Cover the sauerkraut with remaining pastrami, then add the remaining 2.5 cups of shredded cheese on top of the pastrami. Sprinkle the breadcrumbs on top of the shredded cheese.

If you want to keep this casserole to bake later, cover tightly and store in the fridge before adding the sauce in the next step.

To make the sauce: combine the milk, eggs, thousand island, Dijon and horseradish in a medium mixing bowl. Whisk to combine. Pour or spoon the sauce over the casserole as evenly as possible. You may need to use a spatula to carefully redistribute the sauce a little so that it evenly covers the top.

Cover with foil, and bake about 40-45 minutes. Remove from oven, and allow to cool at least 5 minutes before serving. Enjoy!


Pin this recipe by clicking the image below!

Kirsten Bell

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