Loaded Reuben Casserole
This easy reuben casserole is a new weeknight classic.
This indulgent casserole recipe is perfect for those of you who love the diner classic reuben sandwich.
Crusty rye bread is topped with layers of salty corned beef, tangy sauerkraut, and gooey Swiss cheese. These flavors shouldn't work well together, but they absolutely do! And they are just as good in casserole form as they are in sandwich form.
This easy reuben casserole recipe is quick to make and is the perfect dinner recipe to warm you up on a chilly evening. It's hearty and satisfying. Serve with a veggie side, and you have the perfect weeknight dinner!
Preparation Time30 min
Cooking Time40 min
- 5 slices rye bread, divided
- 3/4 pound thinly sliced pastrami
- 1 cup rinsed and drained sauerkraut
- 3/4 cup dill pickle relish
- 1 teaspoon caraway seeds
- 4 cups Swiss cheese
- 3 eggs
- 1 cup milk
- 1/4 cup yellow mustard
- 1/4 cup Thousand Island salad dressing
Reuben Casserole Recipe
Preheat the oven to 350 degrees. Lightly coat a 11x7x3-inch baking dish with cooking spray.
Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes.
Line the bottom of the dish with the bread cubes. Cover with half of the corned beef.
Layer ingredients in the following order: sauerkraut, pickle relish, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese.
With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed.
Pour over the casserole.
Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread.
Sprinkle the bread crumbs over the top of the casserole. Bake for 40 minutes or until set in the center.
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