Description
This Reuben Casserole is a hearty, crowd-pleasing dish that layers rye bread, pastrami, sauerkraut, Swiss cheese, and a special sauce, recreating the classic Reuben sandwich experience in a warm, comforting casserole form.
Ingredients
Units
Scale
Bread
- 6 slices rye bread (dark or light) (divided use)
- Breadcrumbs from 2 slices rye bread
Meat
- 1 pound thinly sliced pastrami or corned beef (divided use)
Vegetables & Pickles
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
Cheese & Seeds
- 4 cups shredded Swiss cheese (divided use)
- 2 teaspoons caraway seeds (divided use)
Wet Ingredients
- 1 cup milk
- 3 large eggs, beaten
- 1/3 cup Thousand Island dressing
- 1/4 cup yellow mustard
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick while baking.
- Cube Rye Bread: Cut 4 slices of rye bread into 2-inch cubes and spread them evenly in the bottom of the prepared baking dish to form the base layer.
- Make Breadcrumbs: Place the remaining 2 slices of rye bread into a food processor and pulse into fine breadcrumbs. Set aside these breadcrumbs for topping later.
- Add First Pastrami Layer: Evenly cover the cubed rye bread with half of the pastrami, distributing it uniformly for balanced flavor.
- Layer Sauerkraut & Pickles: Spread the drained sauerkraut over the pastrami, then sprinkle with the chopped dill pickles and 1 teaspoon of caraway seeds to add tang and spice.
- Cheese Layer: Sprinkle 2 cups of shredded Swiss cheese evenly on top of the sauerkraut mixture.
- Second Pastrami Layer: Top the cheese with the remaining pastrami, then gently press down on all layers to compact the casserole slightly.
- Top with Cheese & Seeds: Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds evenly over the pastrami.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, beaten eggs, Thousand Island dressing, and yellow mustard until smooth and well combined.
- Pour Wet Mixture: Pour the egg and milk mixture evenly over the assembled casserole layers, allowing it to soak in and bind the ingredients during baking.
- Add Breadcrumb Topping: Sprinkle the reserved rye breadcrumbs evenly over the top of the casserole.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes, until the casserole is cooked through and the top is set.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing into 12 servings. Serve warm for the best flavor and texture.
Notes
- Ensure the sauerkraut is well drained to avoid excess moisture making the casserole soggy.
- You can substitute corned beef for pastrami if preferred.
- For a gluten-free option, use gluten-free rye bread or substitute with gluten-free bread.
- Allowing the casserole to rest after baking helps the layers set and makes slicing cleaner.
- Feel free to adjust caraway seeds according to taste or omit if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 110 mg
