Baked Reuben Casserole
Baked Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!
Servings 12
Calories 274kcal
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 well
- 4 cups shredded Swiss cheese, divided use
- 2 teaspoons caraway seeds, divided use
- 1 cup chopped dill pickles
- 1 cup milk
- 3 large eggs, beaten
- ⅓ cup thousand island dressing
- ¼ cup yellow mustard
Instructions
- Preheat oven to 350f degrees. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
- Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
- Spread cubed bread into the bottom of the prepared baking dish.
- Cover evenly with half of the pastrami.
- Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
- Next, top with remaining pastrami. I gently push down to help compact it all a bit.
- Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
- In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
- Pour mixture evenly over the casserole.
- Top with breadcrumbs.
- Cover with foil.
- Bake for 45 minutes.
- Remove from oven, let rest for 5 minutes then slice and serve.
Nutrition
Calories: 274kcal | Carbohydrates: 13g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 795mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 13.4mg | Calcium: 341mg | Iron: 2mg