There’s something magical about a dish that bridges the gap between cherished family memories and comforting, mouth-watering flavors. One such treasure in my culinary repertoire is the Easy Reuben Bake Casserole. This hearty dish not only brings back warm memories of family gatherings but also reminds me of the travel adventures that shaped my love for good food.
I remember the first time I tasted a Reuben sandwich during a trip to New York City. It was a crisp autumn afternoon, and I found myself wandering through the vibrant streets of Manhattan. The smell of sizzling pastrami and tangy sauerkraut led me to a cozy deli tucked away from the usual tourist spots. The moment I took a bite, the rich flavors of the pastrami melded perfectly with the creamy Swiss cheese and the zesty Thousand Island dressing. It was love at first bite. The Reuben quickly became a staple on my travel food list, and I made it a mission to taste as many variations as I could.
Years later, while planning a family reunion, I wanted to recreate that unforgettable Reuben experience. However, I needed a dish that could be prepared in advance and served to a crowd. That’s when the idea of a Reuben bake casserole struck me. It was an attempt to transform a classic deli sandwich into a comforting, easy-to-make casserole that would delight both family and friends.
As I experimented in the kitchen, the aroma of rye bread toasting, Swiss cheese melting, and the tang of sauerkraut filling the house brought me back to those lively New York streets. When I finally served the casserole, the reactions were everything I hoped for and more. The dish became an instant hit, not just because of its taste, but because it carried a story—a delicious piece of my culinary travels and family traditions.
The Easy Reuben Bake Casserole is more than just a meal; it’s a journey through flavors and memories. Whether you’re looking to recreate a piece of travel nostalgia or simply want a comforting dish to share with loved ones, this casserole is a hearty choice that will not disappoint. With its layers of savory pastrami, tangy sauerkraut, and gooey Swiss cheese, topped with a crunchy breadcrumb crust, it offers a delightful twist on the classic Reuben sandwich. Enjoy every bite as it brings together family, friends, and the joy of good food.
Easy Reuben Bake Casserole
Ingredients
- 6 slices of rye bread (dark or light), divided
- 1 pound of pastrami or corned beef, thinly sliced, divided
- 14.5-ounce can or jar of sauerkraut, drained
- 4 cups of shredded Swiss cheese, divided
- 2 teaspoons of caraway seeds, divided
- 1 cup of chopped dill pickles
- 1 cup of milk
- 3 large eggs, beaten
- ⅓ cup of Thousand Island dressing
- ¼ cup of yellow mustard
Directions
- Preheat the oven to 350°F (175°C). Grease an 11×7-inch baking dish with nonstick spray.
- Cut 4 slices of rye bread into 2-inch cubes and set them aside.
- Use a food processor to turn the remaining rye bread into fine crumbs. Set the breadcrumbs aside.
- Place the cubed bread evenly in the bottom of the prepared dish.
- Layer half of the pastrami or corned beef over the bread cubes.
- Spread the drained sauerkraut, chopped pickles, and 1 teaspoon of caraway seeds on top of the meat.
- Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer.
- Add the remaining pastrami or corned beef and gently press it down to compress the layers.
- Top with the remaining 2 cups of Swiss cheese and the remaining teaspoon of caraway seeds.
- In a bowl, mix together the milk, beaten eggs, Thousand Island dressing, and mustard until well combined.
- Pour this mixture evenly over the casserole.
- Sprinkle the prepared breadcrumbs over the top.
- Cover the dish with foil and bake for 45 minutes.
- After baking, let the casserole rest for 5 minutes before slicing and serving.
Storing Suggestion
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, cover and bake at 350°F until warmed through. Alternatively, you can freeze portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
Cooking Tips
For a more robust flavor, consider using a mix of pastrami and corned beef. Adding a layer of sauerkraut for extra tanginess can also enhance the dish. Be sure to drain the sauerkraut well to avoid excess moisture, which could make the casserole soggy.
Serving Suggestions
Serve the Reuben Bake Casserole with a side of pickles or a fresh green salad. A dollop of extra Thousand Island dressing or mustard on the side can also complement the flavors of the casserole.
Ingredient Substitutions
If you prefer, you can substitute rye bread with sourdough or whole grain bread. Swiss cheese can be replaced with provolone or mozzarella for a different cheese profile. Use sauerkraut alternatives like coleslaw mix if you need a milder flavor.
Seasonal Variations
In the spring, consider adding some fresh herbs like dill or chives to the casserole for a burst of flavor. In the fall, you could mix in some caramelized onions or apples for a seasonal twist.
Allergen Information
This recipe contains dairy, gluten, and can be high in sodium. For a gluten-free version, use gluten-free bread and check all other ingredients for gluten content. To make it dairy-free, substitute cheese with a dairy-free alternative and use a plant-based milk.
FAQ:
Can I use a different type of bread for this casserole?
Yes, you can substitute rye bread with sourdough, whole grain, or even white bread. Just make sure the bread is sturdy enough to hold up to the other ingredients.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. When ready to bake, remove from the refrigerator and follow the baking instructions. You may need to add a few extra minutes to the baking time.
Can I freeze the Reuben Bake Casserole?
Yes, you can freeze it. After baking, let it cool completely before slicing and freezing in individual portions. Reheat from frozen or thaw in the refrigerator before baking.
What can I serve with this casserole?
This casserole pairs well with a crisp salad, steamed vegetables, or a side of pickles. For a hearty meal, you could serve it with a bowl of soup or a side of roasted potatoes.
How can I make this recipe spicier?
To add some heat, mix in a bit of hot sauce or diced jalapeños into the meat layer. You could also use spicy mustard or add a pinch of cayenne pepper to the egg mixture.
Can I use other types of cheese?
Yes, you can substitute Swiss cheese with other types like provolone, mozzarella, or cheddar. Each type of cheese will give the casserole a slightly different flavor profile.
Easy Reuben Bake Casserole
Ingredients
- 6 slices of rye bread dark or light, divided
- 1 pound of pastrami or corned beef thinly sliced, divided
- 14.5- ounce can or jar of sauerkraut drained
- 4 cups of shredded Swiss cheese divided
- 2 teaspoons of caraway seeds divided
- 1 cup of chopped dill pickles
- 1 cup of milk
- 3 large eggs beaten
- ⅓ cup of Thousand Island dressing
- ¼ cup of yellow mustard
Instructions
- Preheat your oven to 350°F. Spray an 11x7 baking dish with nonstick spray. Cut four slices of rye bread into 2-inch cubes.
- In a food processor, pulse the remaining slices of rye bread into fine breadcrumbs and set them aside.
- Spread the cubed bread across the bottom of the prepared baking dish.
- Layer half of the pastrami over the bread.
- Top with the drained sauerkraut, chopped pickles, and 1 teaspoon of caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer.
- Add the remaining pastrami on top and press down gently to compact the layers.
- Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds over the pastrami.
- In a medium bowl, whisk together the milk, eggs, Thousand Island dressing, and mustard.
- Pour the mixture evenly over the casserole.
- Top with the prepared breadcrumbs.
- Cover with foil and bake for 45 minutes.
- Remove from the oven, let it rest for 5 minutes, then slice and serve.
