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Easy Reuben Casserole

This easy Reuben casserole features all the classic ingredients of a Reuben sandwich---sauerkraut, Thousand Island dressing, Swiss cheese, pastrami, and rye bread in the form of a hearty casserole that comes together start to finish in 30 minutes or less. 
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Course: Casserole, Main Course
Cuisine: American
Keyword: Easy Reuben Casserole, Reuben Casserole
Servings: 6
Calories: 406kcal
Author: Barbara


  • 1 pound can sauerkraut, drained
  • 8 ounces Swiss cheese, shredded
  • 1/2 cup Thousand Island dressing
  • 1-2 cups pastrami, cubed
  • 4 slices Rye bread, cubed
  • 1/3 cup butter, melted
  • 2 Tablespoons dried parsley


  • Preheat oven to 350 degrees F.
  • Put drained sauerkraut loosely in a 10 inch dish that has been sprayed with nonstick cooking spray.
  • Sprinkle half the cheese over top. Layer dressing, pastrami and remaining cheese.
  • Toss the bread cubes with the melted butter and dried parsley.
  • Sprinkle over top the casserole.
  • Bake for 10 minutes covered with foil.
  • Remove foil, and cook for an additional 10 minutes or until the cheese is melted and the bread is slightly toasted.


  • If someone in your family has unhappy feelings about Rye bread, try swapping for Sourdough.
  • The original recipe for Reuben Casserole calls for Monterrey Jack cheese. Feel free to swap it back in for Swiss cheese.
  • Swap out margarine for butter if that's all you have.
  • I love shredding my own blocks of cheese using a food processor with a grater blade. The cheese melts much better than the pre-shredded variety; but in a pinch, the bagged kind will work just fine.


Calories: 406kcal | Carbohydrates: 16g | Protein: 20g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 872mg | Potassium: 195mg | Fiber: 2g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 14mg | Calcium: 332mg | Iron: 2mg