Layered Reuben Casserole Bake (Print Version)
Classic flavors of rye, pastrami, Swiss cheese, and sauerkraut in a hearty layered bake.
# Ingredients:
→ Base
01 -
6 slices rye bread, divided
→ Meat and Vegetables
02 -
1 pound pastrami or corned beef, thinly sliced, divided
03 -
1 can sauerkraut, drained
04 -
1 cup chopped dill pickles
→ Dairy
05 -
4 cups shredded Swiss cheese, divided
→ Seasonings
06 -
2 teaspoons caraway seeds, divided
→ Custard
07 -
1 cup milk
08 -
3 large eggs, beaten
09 -
1/3 cup creamy dressing
10 -
1/4 cup yellow mustard
# Steps:
01 -
Preheat oven to 350°F (177°C). Lightly coat an 11×7-inch or 9×13-inch baking dish with cooking spray.
02 -
Cut 4 slices of rye bread into 2-inch cubes and arrange evenly in the bottom of the prepared baking dish. Pulse the remaining 2 slices of rye bread into fine breadcrumbs and reserve for topping.
03 -
Distribute half of the pastrami or corned beef evenly over the bread cubes. Top with drained sauerkraut and chopped dill pickles.
04 -
Sprinkle with 1 teaspoon caraway seeds and evenly layer 2 cups shredded Swiss cheese.
05 -
Layer the remaining pastrami or corned beef over the cheese and press gently to compact. Top with the remaining 2 cups shredded Swiss cheese and 1 teaspoon caraway seeds.
06 -
In a bowl, whisk milk, beaten eggs, creamy dressing, and yellow mustard until fully blended. Pour evenly over the casserole to soak the layers.
07 -
Sprinkle reserved rye breadcrumbs across the surface. Cover with foil and bake for 45 minutes.
08 -
Remove from oven and let rest 5 minutes before slicing. Serve warm.
# Notes:
01 -
For a crispier top, remove foil during the final 10 minutes of baking.