Savory Reuben Bake Recipe

Savor the rich flavors of this Reuben Bake with layers of corned beef, sauerkraut, Swiss cheese, and a golden crust. Perfect for a hearty, comforting meal

Ingredients

• 6 slices of rye bread, divided
• 1 pound thinly sliced pastrami or corned beef, divided
• 1 (14.5-ounce) can or jar of sauerkraut, drained well
• 4 cups shredded Swiss cheese, divided
• 2 teaspoons caraway seeds, divided
• 1 cup chopped dill pickles
• 1 cup milk
• 3 large eggs, beaten
• ⅓ cup creamy dressing (use a homemade variation of thousand island)
• ¼ cup yellow mustard

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Instructions

• Preheat the oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray.
• Prepare the bread: Cut four slices of rye bread into 2-inch cubes and place them in the bottom of the baking dish.
• Make breadcrumbs: Pulse the remaining two slices of rye bread in a food processor to create fine breadcrumbs. Set aside.
• Layer the casserole:
  • Evenly distribute half of the pastrami over the cubed bread.
  • Spread the drained sauerkraut and chopped dill pickles on top. Sprinkle with 1 teaspoon of caraway seeds.
  • Add 2 cups of shredded Swiss cheese over the sauerkraut layer.
  • Place the remaining pastrami on top of the cheese. Gently press down on the layers to compact them.
• Finish with cheese and seeds: Sprinkle the remaining 2 cups of shredded Swiss cheese and 1 teaspoon of caraway seeds over the pastrami.
• Prepare the sauce: In a medium bowl, whisk together the milk, beaten eggs, creamy dressing, and mustard.
• Assemble and bake: Pour the sauce evenly over the entire casserole. Top with the prepared breadcrumbs. Cover with foil.
• Bake: Place the dish in the oven and bake for 45 minutes.
• Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes. Slice into portions and serve warm.

• Prep Time: 15 minutes
• Cook Time: 25 minutes