Reuben Style Casserole with Pastrami Meatballs
A warm, cheesy casserole that transforms the classic Reuben sandwich into a cozy, baked comfort dish with pastrami meatballs, sauerkraut, Swiss cheese, Thousand Island dressing, and crispy rye bread cubes.
Equipment
- Baking Dish
Ingredients
Main Ingredients
- 1 lb pastrami meatballs cooked or browned
- 1 cup sauerkraut drained
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 2 cups rye bread cubes
- 2 tbsp butter melted
- pickles optional, for serving
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Cook or warm your pastrami meatballs until browned and juicy.
- Layer drained sauerkraut at the bottom of the baking dish.
- Add meatballs on top, followed by shredded Swiss cheese.
- Drizzle Thousand Island dressing over the layers.
- Toss rye bread cubes in melted butter and scatter over the casserole.
- Bake for 25–30 minutes until bubbly and golden on top. Let cool before serving.
Notes
Drain sauerkraut well to avoid soggy casserole. Assemble a day ahead for enhanced flavor, but add bread cubes just before baking to keep them crispy.