Recipe Background
The classic sandwich of Jewish delicatessens embraces a new form so everyone at the party can get the full sandwich experience in each slice! The Baked Reuben Casserole packs in the beautifully seasoned and savory pastrami, the melty Swiss cheese, and the tangy, sour pickles and sauerkraut from this momentous lunchtime luxury; it even includes chunks of the extra flavorful rye bread and a rye bread topping! With Thousand Island sauce poured on top for extra richness and flavor, the Baked Reuben Casserole keeps the party going, whether it's lunchtime, dinnertime, or snack time!
The classic sandwich of Jewish delicatessens embraces a new form so everyone at the party can get the full sandwich experience in each slice! The Baked Reuben Casserole packs in the beautifully seasoned and savory pastrami, the melty Swiss cheese, and the tangy, sour pickles and sauerkraut from this momentous lunchtime luxury; it even includes chunks of the extra flavorful rye bread and a rye bread topping! With Thousand Island sauce poured on top for extra richness and flavor, the Baked Reuben Casserole keeps the party going, whether it's lunchtime, dinnertime, or snack time!
Ingredients
- 6 slices rye bread dark or light, divided
- 1 pound pastrami or corned beef thinly sliced, divided
- 1 (14.5-ounce) can or jar sauerkraut drained well
- 1 cup dill pickles chopped
- 2 teaspoons caraway seeds divided
- 4 cups Swiss cheese shredded and divided
- 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.
- Spray a 7x11-inch baking dish with nonstick spray.
- Cut 4 slices of the rye bread into 2-inch cubes.
- Place the remaining slices of the rye bread in a food processor and pulse into fine breadcrumbs.
- Place the cubed bread pieces into the bottom of the prepared baking dish, spreading them into an even layer.
- Cover the bread cubes with 1/2 of the pastrami.
- Evenly top the pastrami layer with the drained sauerkraut, the chopped pickles, and 1 teaspoon of the caraway seeds.
- Sprinkle 2 cups of the Swiss cheese on top of the sauerkraut and pickle layer.
- Layer on the remaining pastrami, gently pushing it down to help compact it.
- Sprinkle the remaining Swiss cheese and the remaining caraway seeds on top of the pastrami layer.
- In a medium bowl, whisk together the milk, the eggs, the Thousand Island dressing, and the mustard.
- Pour the sauce mixture over the casserole.
- Top the casserole with the rye breadcrumbs.
- Cover the casserole with foil and bake for 45 minutes.
- Transfer the casserole from the oven and let it stand for 5 minutes.
- Slice and serve.
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