Then Came This Amazing Reuben Sandwich– In Casserole Form!
As recipe creator Brandie says, “This casserole is like a giant, warm Reuben sandwich you can eat with a fork.” Exactly Brandie, exactly!
This reuben sandwich-in-a-casserole is so incredibly easy to make. Have you ever made lasagna? Well, it’s even easier than that, since you don’t have to pre-cook anything. Just assemble your ingredients and start packing layer-upon-layer into your baking dish.
Talk about versatile! This dish can be a family dinner or lunch, brunch with your friends, or pot-luck fare. It would be especially fun to use to introduce unsuspecting friends and family to the joys of eating a Reuben Sandwich, but with no fuss, no mess and no expensive trip to the deli.
6 slices rye bread (dark or light), divided use
1 pound thinly sliced pastrami or corned beef, divided use
1 14.5 oz. can or jar sauerkraut, drained well
4 cups shredded Swiss cheese, divided use
2 tsp caraway seeds, divided use
1 cup chopped dill pickles
1 cup milk
3 large eggs beaten
⅓ cup Thousand Island dressing
¼ cup mustard
Preheat oven to 350f degrees. Spray 11×7 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.
Top evenly 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.
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.
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Quick Tip: After each layer of pastrami, press it down, compact gently, all over your casserole dish with your hands so that it doesn’t expand and overflow.
Reuben Sandwich Recipe And Image From: Free Recipe Network
How well would this freeze? I love sauerkraut, but my mother (who happens to be my roommate) does not.
Looking at the ingredients, I think would would freeze alright after baking. I think I’d freeze individual portions, in your case, though, as you’ll be eating this by yourself! Smaller zippered-style freezer bags (with all the extra air squeezed out) should work fine for this.
Just fixed this tonight and it was so yummy! a definite keeper!