Layered Reuben Casserole Bake (Print Format)
Enjoy a warm, savory bake stacked with rye, pastrami, sauerkraut, and Swiss, finished with a delicious creamy topping.
# Ingredients:
01 -
6 slices rye bread
02 -
1 lb thinly sliced pastrami or corned beef
03 -
1 can (14.5 oz) sauerkraut, drained
04 -
4 cups shredded Swiss cheese
05 -
2 teaspoons caraway seeds
06 -
1 cup chopped dill pickles
07 -
1 cup milk
08 -
3 large eggs, beaten
09 -
1/3 cup creamy Thousand Island dressing
10 -
1/4 cup yellow mustard
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly spray an 11×7-inch or 9×13-inch baking dish with cooking spray.
02 -
Cut 4 slices of rye bread into 2-inch cubes and place them in the bottom of the dish. Pulse the remaining 2 slices of rye bread into fine breadcrumbs and set aside.
03 -
Spread half the pastrami evenly over the bread cubes.
04 -
Add sauerkraut and chopped pickles on top. Sprinkle with 1 teaspoon caraway seeds.
05 -
Add 2 cups shredded Swiss cheese.
06 -
Layer remaining pastrami on top and press down gently.
07 -
Add the remaining 2 cups cheese and 1 teaspoon caraway seeds.
08 -
In a bowl, whisk milk, eggs, dressing, and mustard.
09 -
Pour the custard mixture evenly over the casserole. Sprinkle breadcrumbs on top. Cover with foil and bake for 45 minutes.
10 -
Let the casserole rest for 5 minutes before slicing. Serve warm.