Easy Reuben Bake Casserole
Transform the classic Reuben sandwich into a comforting casserole that’s perfect for family gatherings and easy to make.
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.