Description
This Reuben Casserole is a deliciously layered dish combining rye bread, tender pastrami, tangy sauerkraut, Swiss cheese, and a zesty special sauce, baked to perfection for a crowd-pleasing meal that captures the classic flavors of a Reuben sandwich in a convenient casserole form.
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)
For the Sauce and Custard
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup thousand island dressing
- ¼ cup yellow mustard
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit. Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cube Bread: Take four slices of rye bread and cut them into 2-inch cubes. Spread these cubes evenly into the bottom of the prepared baking dish.
- Make Breadcrumbs: Place the remaining two slices of rye bread into a food processor and pulse until fine breadcrumbs form. Set these aside for topping later.
- Layer Pastrami: Evenly cover the cubed rye bread in the dish with half of the sliced pastrami.
- Add Sauerkraut Layer: Spread the well-drained sauerkraut evenly over the pastrami layer. Sprinkle the chopped dill pickles and 1 teaspoon caraway seeds on top of the sauerkraut.
- Add Swiss Cheese: Sprinkle 2 cups of shredded Swiss cheese evenly over the sauerkraut mixture.
- Layer Remaining Pastrami: Add the remaining pastrami on top of the cheese layer. Press down gently to compact the layers slightly.
- Top with Cheese and Caraway: Sprinkle the remaining 2 cups of Swiss cheese and the final teaspoon of caraway seeds evenly over the pastrami layer.
- Prepare Custard Sauce: In a medium bowl, whisk together the milk, beaten eggs, thousand island dressing, and yellow mustard until well combined.
- Pour Sauce over Casserole: Evenly pour the milk and egg mixture over the layered casserole in the baking dish.
- Add Breadcrumb Topping: Sprinkle the reserved rye bread crumbs evenly over the top of the casserole.
- Bake and Rest: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. After baking, remove the foil and let the casserole rest for 5 minutes before slicing and serving.
Notes
- Ensure sauerkraut is very well drained to avoid excess moisture making the casserole soggy.
- You can substitute corned beef for pastrami if preferred or to suit dietary needs.
- For a lower fat version, use reduced-fat Swiss cheese and low-fat milk.
- The rye breadcrumbs add a crunchy topping, but you can omit them for a softer top layer.
- Reuben special sauce can be swapped for your favorite Thousand Island dressing brand if desired.
- Use a 9×13 baking dish for a thinner casserole suitable for more servings or an 11×7 for a thicker casserole.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 110 mg
