Description
Reuben Casserole is a comforting, layered dish that brings the classic Reuben sandwich flavors to a crowd-friendly casserole form. Featuring layers of rye bread, thinly sliced pastrami, tangy sauerkraut, Swiss cheese, and a zesty special sauce, this meal is perfect for gatherings or family dinners.
Ingredients
Units
Scale
Base
- 6 slices rye bread (dark or light) (divided use)
Meat
- 1 pound thinly sliced pastrami or corned beef (divided use)
Vegetables and Toppings
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Cheese
- 4 cups shredded Swiss cheese (divided use)
Wet ingredients
- 1 cup milk
- 3 large eggs, beaten
- 1/3 cup thousand island dressing
- 1/4 cup yellow mustard
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray. Using a larger dish will result in a thinner casserole.
- Prepare Bread Cubes: Cut four slices of rye bread into 2-inch cubes. Spread these bread cubes evenly into the bottom of the prepared baking dish.
- Make Breadcrumbs: Place the remaining two slices of rye bread into a food processor and pulse until you achieve fine breadcrumbs. Set these aside for later.
- Layer Pastrami: Evenly cover the bread cubes with half of the thinly sliced pastrami to form the next layer.
- Add Sauerkraut and Pickles: Distribute the drained sauerkraut evenly over the pastrami layer, then sprinkle the chopped dill pickles and 1 teaspoon of caraway seeds on top.
- Sprinkle Cheese: Add 2 cups shredded Swiss cheese on top of the sauerkraut layer, ensuring even coverage.
- Layer Remaining Pastrami: Place the remaining pastrami on top of the cheese and press down gently to compact the layers slightly.
- Top With Cheese and Caraway: Sprinkle the remaining 2 cups of shredded Swiss cheese and the last 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.
- Pour Sauce Over Casserole: Evenly pour the prepared wet mixture over the layered casserole to soak the ingredients.
- Add Breadcrumb Topping: Sprinkle the reserved rye breadcrumbs evenly over the top of the casserole.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes until the casserole is heated through and set.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before slicing and serving hot.
Notes
- Ensure sauerkraut is thoroughly drained to avoid excess liquid making the casserole soggy.
- Substitute pastrami with corned beef if desired for a slightly different flavor profile.
- You can adjust the amount of thousand island dressing or mustard to suit your taste preferences.
- For a gluten-free version, use gluten-free rye bread if available and check that other ingredients are gluten-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Pressing down the layers helps the casserole hold together better when sliced.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 110 mg
