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Reuben Casserole
BY; Dinner in 321
This Reuben Casserole recipe has all the flavors of the classic sandwich in one comforting casserole that you can make in just an hour!
Ingredients
- 12 slices rye bread (dark, light, or swirled) 10 slices cut into 1-inch cubes, 2 slices cut into tiny cubes.
- 1 pound sliced corned beef or pastrami sliced into strips or chopped
- 14 ounce can sauerkraut drained and dried
- 1 cup chopped dill pickles drained and dried
- 4 cups shredded Swiss cheese
- 3/4 cup thousand island dressing
- 1/2 cup milk
- 2 large eggs
- 3 tablespoons salted butter divided
- 2 tablespoons dijon mustard
- 1 teaspoon caraway seeds
- fresh parsley for garish optional
Instructions
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Preheat oven to 350°F. Grease a 13″x9″ baking dish with butter or nonstick cooking spray.
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Spread half of the 1-inch cubed rye bread evenly across the bottom of the prepared baking dish. It should nearly cover the bottom of the pan.
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Layer half of the corned beef or pastrami over the bread cubes.
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Disperse the prepared sauerkraut and pickles evenly on top.
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Sprinkle half of the shredded Swiss cheese over the pickles.
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Top with the remaining 1-inch cubed rye bread followed by another layer of corned beef or pastrami. Press down so that the picture compacts slightly.
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Sprinkle the remaining shredded Swiss cheese over the top.
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In a small bowl, combine milk, Thousand Island dressing, eggs, butter, Dijon mustard, and caraway seeds. Pour the mixture evenly over the casserole.
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In a bowl, toss the tiny rye bread cubes with the remaining butter. Sprinkle on top of the casserole.
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Spritz a sheet of aluminum foil with non-stick spray or oil. Cover the baking dish tightly with the foil, greased side down. Bake 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and bread crumbs are toasted.
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Allow the casserole to rest at least 5 minutes prior to serving. Garnish with fresh parsley or additional chopped pickles, if desired.