Description
This Reuben Casserole is a hearty, crowd-pleasing dish that layers rye bread, thinly sliced pastrami, sauerkraut, Swiss cheese, and a tangy special sauce for a casserole inspired by the classic Reuben sandwich.
Ingredients
Scale
Bread
- 6 slices rye bread (dark or light) (divided use)
Meat and Cheese
- 1 pound thinly sliced pastrami or corned beef (divided use)
- 4 cups shredded Swiss cheese (divided use)
Vegetables and Seasoning
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Liquid and Sauce
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup thousand island dressing
- ¼ cup yellow mustard
Instructions
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit. Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray, noting that the casserole will be thinner in the larger dish.
- Prepare Bread Layer: Cut four slices of rye bread into 2-inch cubes and spread evenly over the bottom of the prepared baking dish.
- Make Breadcrumbs: Place the remaining two slices of rye bread into a food processor and pulse until they become fine breadcrumbs, then set aside.
- Layer Pastrami: Evenly spread half of the pastrami over the cubed rye bread layer in the dish.
- Add Sauerkraut and Pickles: Layer the well-drained sauerkraut, chopped dill pickles, and one teaspoon of caraway seeds evenly over the pastrami layer.
- Add Cheese: Sprinkle 2 cups of the shredded Swiss cheese on top of the sauerkraut layer.
- Second Pastrami Layer: Add the remaining pastrami on top of the cheese layer, pressing down lightly to compact the layers.
- Top with Cheese and Caraway: Sprinkle the remaining 2 cups of Swiss cheese and the remaining 1 teaspoon of caraway seeds over the pastrami.
- Prepare Egg Mixture: In a medium bowl, whisk together the milk, beaten eggs, thousand island dressing, and yellow mustard until smooth.
- Pour Egg Mixture: Evenly pour the egg mixture over the entire layered casserole.
- Add Breadcrumb Topping: Sprinkle the reserved rye bread breadcrumbs over the top of the casserole.
- Bake: Cover the casserole dish with foil and bake for 45 minutes.
- Rest and Serve: Remove from the oven and allow the casserole to rest for 5 minutes before slicing and serving.
Notes
- Ensure the sauerkraut is well-drained to prevent the casserole from becoming soggy.
- You can substitute corned beef for pastrami if preferred.
- Using either dark or light rye bread works; for a crunchier breadcrumb topping, toast the breadcrumbs lightly before topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- If you like a spicier flavor, add a small amount of horseradish to the egg mixture or sauce layer.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
