Baked Reuben Casserole

If you are a Reuben sandwich lover, you will absolutely love this Baked Reuben Casserole! Try it for dinner tonight.

6 slices rye bread, divided

1 lb. thinly sliced pastrami or corned beef, divided

1 14.5 oz. can or jar sauerkraut, drained well

4 cups shredded Swiss cheese

2 tsp. caraway seeds

1 cup chopped dill pickles

1 cup milk

3 large eggs, beaten

1/3 cup Thousand Island dressing

1/4 cup mustard

Preheat oven to 350 degrees. Spray a 11 x 7 inch baking dish with nonstick cooking spray.

Cut 4 slices of rye bread into 2 inch cubes.

Place the remaining slices of rye bread into a food processor and pulse into fine crumbs. Set aside.

Spread cubed bread onto the bottom of the prepared baking dish.

Cover evenly with half of the pastrami.

Evenly top with drained sauerkraut, chopped pickles and 1 teaspoon caraway seeds.

Sprinkle 2 cups of shredded Swiss on top of sauerkraut.

Top with remaining pastrami and gently push down.

Sprinkle remaining Swiss cheese and 1 teaspoon caraway seeds on top of pastrami.

In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard. Pour evenly over the casserole.

Top with breadcrumbs and cover with foil.

Bake 45 minutes.

Remove from oven and let rest for 5 minutes before slicing and serving.

Makes 12 servings

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