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Savory Reuben Bake
Ingredients
- 6 slices of rye bread, divided
- 1 pound thinly sliced pastrami or corned beef, divided
- 1 (14.5-ounce) can or jar of sauerkraut, drained well
- 4 cups shredded Swiss cheese, divided
- 2 teaspoons caraway seeds, divided
- 1 cup chopped dill pickles
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup creamy dressing (use a homemade variation of thousand island)
- ¼ cup yellow mustard
Instructions
- Preheat the oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray.
- Prepare the bread: Cut four slices of rye bread into 2-inch cubes and place them in the bottom of the baking dish.
- Make breadcrumbs: Pulse the remaining two slices of rye bread in a food processor to create fine breadcrumbs. Set aside.
- Layer the casserole:
- Evenly distribute half of the pastrami over the cubed bread.
- Spread the drained sauerkraut and chopped dill pickles on top. Sprinkle with 1 teaspoon of caraway seeds.
- Add 2 cups of shredded Swiss cheese over the sauerkraut layer.
- Place the remaining pastrami on top of the cheese. Gently press down on the layers to compact them.
- Finish with cheese and seeds: Sprinkle the remaining 2 cups of shredded Swiss cheese and 1 teaspoon of caraway seeds over the pastrami.
- Prepare the sauce: In a medium bowl, whisk together the milk, beaten eggs, creamy dressing, and mustard.
- Assemble and bake: Pour the sauce evenly over the entire casserole. Top with the prepared breadcrumbs. Cover with foil.
- Bake: Place the dish in the oven and bake for 45 minutes.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes. Slice into portions and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes