Description
This Reuben Casserole is a hearty and delicious dish that captures the classic flavors of a Reuben sandwich in a convenient casserole form, perfect for feeding a crowd. It features layers of rye bread, pastrami, sauerkraut, Swiss cheese, and a tangy special sauce made from Thousand Island dressing and mustard.
Ingredients
Scale
Bread and Meat
- 6 slices rye bread (dark or light) (divided use)
- 1 pound thinly sliced pastrami or corned beef (divided use)
Vegetables and Spices
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Dairy and Sauces
- 4 cups shredded Swiss cheese (divided use)
- 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 to prevent sticking.
- Prepare bread base: Cut four slices of rye bread into 2-inch cubes. Spread these cubed rye bread evenly in the bottom of the prepared baking dish.
- Make breadcrumbs: Place remaining 2 slices of rye bread into a food processor and pulse into fine breadcrumbs. Set these aside for topping later.
- Layer pastrami: Cover the cubed rye bread evenly with half of the pastrami slices.
- Add toppings: Evenly layer sauerkraut (drained very well), chopped dill pickles, and 1 teaspoon of caraway seeds on top of the pastrami.
- Sprinkle cheese: Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer.
- Layer remaining pastrami: Add the remaining pastrami slices on top and gently press down to compact the layers.
- Add remaining cheese and caraway seeds: Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds over the pastrami layer.
- Mix custard: In a medium bowl, whisk together milk, beaten eggs, Thousand Island dressing, and yellow mustard until smooth.
- Pour custard over casserole: Evenly pour the milk and egg mixture over the assembled casserole layers.
- Add breadcrumb topping: Sprinkle the rye breadcrumbs evenly over the top of the casserole.
- Bake casserole: Cover the baking dish with foil and bake in the preheated oven for 45 minutes until heated through and bubbly.
- Rest and serve: Remove casserole from oven and let it rest for 5 minutes before slicing and serving.
Notes
- Make sure to drain the sauerkraut very well to avoid excess moisture in the casserole.
- Use pastrami or corned beef depending on your preference for flavor.
- For a thinner casserole, use a larger baking dish such as 9×13 inches.
- Feel free to substitute Swiss cheese with another melting cheese like Gruyère for a different taste.
- Letting the casserole rest after baking helps it set and makes it easier to slice.
- If desired, you can make the breadcrumbs crunchy by toasting them slightly before topping the casserole.
Nutrition
- Serving Size: 1 slice (1/12th of casserole)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 110 mg
