Description
Reuben Casserole is a hearty, crowd-pleasing dish that layers the classic flavors of a Reuben sandwich—rye bread, pastrami, sauerkraut, Swiss cheese, and a tangy special sauce—baked together into a comforting casserole perfect for gatherings.
Ingredients
Units
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
- 1/3 cup thousand island dressing
- 1/4 cup yellow mustard
Instructions
- Preheat oven: Preheat oven to 350 degrees Fahrenheit. Spray an 11x7-inch or 9x13-inch baking dish with nonstick cooking spray to prepare it for the casserole.
- Prepare bread base: Cut 4 slices of rye bread into 2-inch cubes. Spread these bread cubes evenly in the bottom of the prepared baking dish.
- Make breadcrumbs: Place the remaining 2 slices of rye bread into a food processor and pulse until fine breadcrumbs form. Set aside for topping.
- Layer pastrami: Evenly cover the bread cubes with half of the pastrami slices.
- Add sauerkraut and pickles: Spread the drained sauerkraut over the pastrami, then sprinkle with 1 cup chopped dill pickles and 1 teaspoon caraway seeds.
- Cheese layer: Sprinkle 2 cups of shredded Swiss cheese evenly over the sauerkraut layer.
- Second meat layer: Top the cheese with the remaining pastrami, pressing gently to compact the layers.
- Top with cheese and caraway: Sprinkle the remaining 2 cups Swiss cheese and 1 teaspoon caraway seeds evenly over the pastrami.
- Prepare custard mixture: In a medium bowl, whisk together milk, beaten eggs, thousand island dressing, and yellow mustard until fully combined.
- Pour custard over casserole: Evenly pour the milk and egg mixture over all the layered ingredients in the baking dish.
- Add breadcrumb topping: Sprinkle the reserved rye breadcrumbs evenly on top of the casserole.
- Bake casserole: Cover the dish with foil and bake in the preheated oven for 45 minutes until heated through and set.
- Rest and serve: Remove from oven and let the casserole rest for 5 minutes before slicing and serving.
Notes
- Ensure sauerkraut is well drained to prevent sogginess in the casserole.
- Use pastrami or corned beef interchangeably based on availability or preference.
- For a crispier top, remove foil during the last 5-7 minutes of baking.
- Substitute Swiss cheese with Gruyère or another mild melting cheese if desired.
- Adjust Thousand Island dressing quantity to taste for a milder or stronger sauce flavor.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
