Reuben Casserole
This hearty dish combines all the classic Reuben flavors in one delicious bake. Perfect for family dinners!
Ingredients
- 6 slices rye bread (light or dark, set aside for later use)
- 1 pound pastrami or corned beef (thinly sliced, set aside for later use)
- 14.5 ounce sauerkraut (well-drained)
- 4 cups Swiss cheese (shredded, set aside for later use)
- 2 teaspoons caraway seeds (set aside for later use)
- 1 cup dill pickles (chopped)
- 1 cup milk
- 3 large eggs (whisked)
- ⅓ cup Thousand Island dressing
- ¼ cup yellow mustard
Instructions
- Preheat your oven to 350°F. Lightly coat an 11x7 or 9x13-inch baking dish with nonstick spray. Cut four slices of rye bread into 2-inch cubes.
- In a food processor, crumble the remaining slices of rye bread into fine breadcrumbs and set aside.
- Evenly distribute the cubed bread at the bottom of the prepared dish. Layer half of the pastrami on top.
- Next, spread the drained sauerkraut over the pastrami, followed by the chopped pickles and 1 teaspoon of caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer. Then, add the rest of the pastrami on top. Gently press down on all the layers to compact them slightly.
- Top with the remaining 2 cups of Swiss cheese and another teaspoon of caraway seeds.
- In a medium bowl, whisk together the milk, eggs, Thousand Island dressing, and mustard until well combined.
- Pour this mixture evenly over the casserole.
- Finish by sprinkling the breadcrumbs on top, then cover with aluminum foil.
- Bake for 45 minutes. Once done, let it rest for 5 minutes before slicing and serving.