Description
This Reuben Casserole is a hearty baked dish that recreates the classic flavors of a Reuben sandwich, perfect for serving a crowd. It features layers of rye bread, thinly sliced pastrami, tangy sauerkraut, Swiss cheese, chopped dill pickles, and a special thousand island banana-mustard sauce, all baked to bubbly perfection.
Ingredients
Scale
Bread
- 6 slices rye bread (dark or light) (divided use)
Meat
- 1 pound thinly sliced pastrami or corned beef (divided use)
Vegetables & Other
- 14.5 ounce can or jar sauerkraut, drained very well
- 1 cup chopped dill pickles
- 2 teaspoons caraway seeds (divided use)
Dairy
- 4 cups shredded Swiss cheese (divided use)
- 1 cup milk
- 3 large eggs, beaten
Sauces & Condiments
- 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 and layer bottom: Cut four slices of rye bread into 2-inch cubes and spread them evenly across 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 aside for topping.
- Add first meat layer: Evenly cover the cubed rye bread with half of the pastrami slices, spreading them out to cover the surface.
- Add sauerkraut and other toppings: Top the pastrami with the well-drained sauerkraut, followed by 1 cup chopped dill pickles and 1 teaspoon of caraway seeds evenly sprinkled over the mixture.
- Add cheese: Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut and pickle layer to add a creamy texture.
- Add second meat layer and compact: Evenly layer the remaining pastrami on top of the cheese and gently press down on all layers with your hands or a spatula to compact the casserole slightly.
- Top with remaining cheese and seasoning: Sprinkle the remaining 2 cups of Swiss cheese on top of the pastrami along with the remaining 1 teaspoon of caraway seeds.
- Mix custard and pour: In a medium bowl, whisk together 1 cup milk, the beaten 3 large eggs, ⅓ cup thousand island dressing, and ¼ cup yellow mustard until smooth. Pour this mixture evenly over the layered casserole.
- Add breadcrumb topping: Evenly sprinkle the prepared rye bread crumbs over the top of the casserole to create a crispy crust once baked.
- Bake: Cover the casserole with foil and bake in the preheated oven for 45 minutes until hot, bubbly, and set.
- Rest and serve: Remove the casserole from the oven and let it rest covered for 5 minutes. Slice into portions and serve warm.
Notes
- You can substitute corned beef for pastrami if preferred for a slightly different flavor.
- Ensure the sauerkraut is well drained to prevent excess moisture in the casserole.
- If rye bread is unavailable, a sturdy sourdough bread can be used though the classic flavor will differ.
- For a spicier twist, add a small amount of horseradish to the thousand island dressing mixture.
- This casserole is ideal for preparing ahead; assemble it and refrigerate up to a day before baking.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
