Description
This Reuben Casserole is a delicious and hearty dish that combines all the flavors of a classic Reuben sandwich in an easy-to-make casserole form. Featuring layers of rye bread, pastrami or corned beef, tangy sauerkraut, Swiss cheese, and a creamy special sauce, this recipe is perfect for feeding a crowd.
Ingredients
Scale
Main Ingredients
- 6 slices rye bread (dark or light) (divided use)
- 1 pound thinly sliced pastrami or corned beef (divided use)
- 14.5 ounce can or jar sauerkraut, drained very well
- 4 cups shredded Swiss cheese (divided use)
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Custard Mixture
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup thousand island dressing
- ¼ cup yellow mustard
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray to prepare for the casserole.
- Prepare Bread Base: Take four slices of rye bread and cut them into 2-inch cubes. Spread these cubes evenly across 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 have fine breadcrumbs. Set these aside for later.
- Layer Pastrami: Cover the cubed bread evenly with half of the sliced pastrami.
- Add Sauerkraut and Pickles: Evenly distribute the drained sauerkraut over the pastrami, followed by the chopped dill pickles and 1 teaspoon of caraway seeds.
- First Cheese Layer: Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut and pickles.
- Top with Pastrami: Layer the remaining pastrami over the cheese and press down gently to compact the layers.
- Second Cheese and Seeds Layer: Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds on top of the pastrami.
- Prepare Custard Mixture: In a medium bowl, whisk together the milk, beaten eggs, thousand island dressing, and yellow mustard until smooth.
- Pour Custard: Evenly pour the custard mixture over the entire casserole to soak all the layers.
- Add Breadcrumb Topping: Sprinkle the reserved rye breadcrumbs evenly over the top of the casserole.
- Bake: Cover the casserole with foil and bake in the preheated oven for 45 minutes.
- Rest and Serve: Remove the casserole from the oven, let it rest for 5 minutes to set, then slice and serve warm.
Notes
- Make sure to drain the sauerkraut very well to avoid excess moisture in the casserole.
- For a thicker casserole, use an 11×7-inch baking dish; for a thinner casserole, use a 9×13-inch dish.
- You can substitute corned beef for pastrami if preferred.
- If you don’t have rye bread, a sturdy wheat bread can be used but it will alter the flavor.
- Allowing the casserole to rest after baking helps it to set and slice more cleanly.
- To make ahead, assemble the casserole up to the breadcrumb topping, cover, and refrigerate overnight before baking.
