Description

This Reuben Casserole is a deliciously layered dish that tastes like a giant Reuben sandwich, perfect for serving a crowd. It features classic ingredients like rye bread, thinly sliced pastrami, sauerkraut, shredded Swiss cheese, and a tangy special sauce made from Thousand Island dressing and mustard, baked together to create a comforting and flavorful main course.

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

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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.
Prepare Bread Base: Cut four slices of rye bread into 2-inch cubes and spread them evenly as the bottom layer in the prepared baking dish.
Make Breadcrumbs: Place the remaining two slices of rye bread into a food processor and pulse into fine breadcrumbs. Set aside for topping.
Layer Pastrami: Evenly cover the cubed rye bread with half of the pastrami slices.
Add Sauerkraut and Pickles: Spread the drained sauerkraut evenly over the pastrami layer, then sprinkle with chopped dill pickles and 1 teaspoon of caraway seeds.
Add Swiss Cheese: Sprinkle 2 cups of shredded Swiss cheese on top of the sauerkraut layer.
Second Pastrami Layer: Add the remaining pastrami on top of the cheese layer, pressing down gently to compact the layers slightly.
Top With Cheese and Caraway: Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds over the pastrami layer.
Prepare Custard Mixture: In a medium bowl, whisk together milk, beaten eggs, Thousand Island dressing, and yellow mustard until smooth.
Pour Custard Over Casserole: Evenly pour the custard mixture over all the layers in the baking dish.
Add Breadcrumb Topping: Sprinkle the reserved rye bread crumbs evenly on top of the custard layer.
Bake: Cover the casserole with foil and bake in the preheated oven for 45 minutes.
Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing and serving.

Notes

You can substitute corned beef for pastrami if preferred.
Drain the sauerkraut very well to avoid excess moisture in the casserole.
Use either dark or light rye bread based on your flavor preference.
For a thicker casserole, use an 11×7-inch dish; for a thinner casserole, use a 9×13-inch pan.
Letting the casserole rest after baking helps it set and makes slicing easier.
Store leftovers covered in the refrigerator and consume within 3 days.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 110 mg