Oven-Baked Reuben Casserole



Ingredients
6 slices rye bread, divided
1 pound pastrami or corned beef, thinly sliced or shaved
1 (14.5 oz.) can sauerkraut
4 cups Swiss Cheese, shredded
1 cup dill pickles, chopped
1 cup milk
1/3 cup Thousand Island dressing
1/4 cup mustard
3 large eggs
2 teaspoons caraway seeds

Directions

  1. Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
  2. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
_dsc0299


  1. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
_dsc0302
_dsc0313
_dsc0318

Cover with remaining beef, caraway seeds and cheese.
In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
_dsc0298

Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
_dsc0326

_dsc0329
Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
_dsc0343

Remove from oven and serve hot.




Print Friendly, PDF & Email
2 of 2Next

Subscribe to get a free eCookbook with our top 25 recipes.