Recipe Background
The Gateway to the West delivers a casserole with some delicatessen charm to it! Omaha's Reuben Bake layers all of the fixin's for a classic Reuben sandwich... the delightfully flavorful rye bread, the savory and salty pastrami, the tangy sauerkraut and pickles, and the melty Swiss cheese. It even adds caraway seeds for the full authentic flavor! Nebraskans and Americans all over will find something to love about Omaha's Reuben Bake.
The Gateway to the West delivers a casserole with some delicatessen charm to it! Omaha's Reuben Bake layers all of the fixin's for a classic Reuben sandwich... the delightfully flavorful rye bread, the savory and salty pastrami, the tangy sauerkraut and pickles, and the melty Swiss cheese. It even adds caraway seeds for the full authentic flavor! Nebraskans and Americans all over will find something to love about Omaha's Reuben Bake.
Ingredients
- 6 slices rye bread divided
- 1 pound pastrami thinly sliced
- 1 (14.5-ounce) jar sauerkraut drained
- 1 cup dill pickles chopped
- 2 teaspoons caraway seeds
- 4 cups Swiss cheese shredded
- 1 cup milk
- 3 large eggs beaten
- 1/3 cup Thousand Island dressing
- 1/4 cup yellow mustard
Directions
- Preheat the oven to 350 degrees F.
- Coat an 11x7-inch baking dish with nonstick cooking spray.
- Cut 4 of the rye bread slices into 2-inch cubes.
- Place the remaining slices of the rye bread into a food processor and pulse into fine breadcrumbs.
- Spread the rye bread cubes in the bottom of the prepared baking dish.
- Cover the bread layer in the baking dish evenly with 1/2 of the pastrami.
- Evenly top the pastrami layer with the sauerkraut, the pickles, and 1 teaspoon of the caraway seeds.
- Sprinkle 2 cups of the Swiss cheese over the sauerkraut-pickle layer.
- Top the cheese layer with the remaining pastrami.
- Add the remaining Swiss cheese and the remaining caraway seeds on top of the pastrami layer.
- In a medium bowl, add the milk, the eggs, the Thousand Island dressing, and the mustard.
- Pour the milk mixture evenly over the casserole.
- Top the casserole with the rye bread crumbs and cover the dish with foil.
- Bake, covered, until heated through and the cheese is melted, about 45 minutes.
- Allow the casserole to rest for 5 minutes.
- Serve.
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