Savory Reuben Bake
A delicious blend of flavors combining pastrami, sauerkraut, Swiss cheese, and rye bread into a comforting casserole.
Servings: 8 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 lb sliced pastrami or corned beef Juicy and flavorful, the heart of the dish.
- 1 cup chopped dill pickles Crunchy and tangy contrast.
- 1 cup milk Helps to bind the ingredients.
- 1/4 cup yellow mustard Adds a zesty kick.
- 6 slices rye bread Foundation with a crispy texture.
- 4 cups shredded Swiss cheese Melts beautifully over the layers.
- 1/3 cup Thousand Island dressing or creamy dressing Amplifies flavor profile.
- 3 large eggs, beaten Acts as a binding agent.
- 1 (14.5 oz) can sauerkraut, drained Adds a classic tanginess.
Seasonings
- 2 tsp caraway seeds Enhances depth of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch or 11×7-inch baking dish.
- Cut 4 slices of rye bread into cubes and spread them evenly in the bottom of the greased baking dish.
- Layer half the sliced pastrami or corned beef over the bread cubes, followed by drained sauerkraut, chopped dill pickles, and 1 teaspoon of caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese over the layers.
- Add the remaining meat on top of the cheese, pressing down lightly, then top with remaining cheese and the other teaspoon of caraway seeds.
- In a separate bowl, whisk together the milk, beaten eggs, yellow mustard, and creamy dressing until smooth.
- Pour the egg mixture evenly over the entire dish.
- Make breadcrumbs from the remaining two slices of rye bread and sprinkle them over the top of the casserole. Cover with foil.
Baking
- Place the covered casserole in the preheated oven and bake for 45 minutes.
- Let the dish rest for 5 minutes before serving.
Notes
Customize with different meats or add more veggies like sautéed onions or bell peppers. Leftovers can be stored in an airtight container for up to 3 days or frozen.