Oven - Baked Reuben Casserole

By á-48387

Ingredients

• 6 slices rye bread, divided
• 1 pound pastrami or corned beef, thinly sliced or shaved
• 1 (14.5 oz.) can sauerkraut
• 4 cups Swiss Cheese, shredded
• 1 cup dill pickles, chopped
• 1 cup milk
• 1/3 cup Thousand Island dressing
• 1/4 cup mustard
• 3 large eggs
• 2 teaspoons caraway seeds

Details

Adapted from 12tomatoes.com

Preparation

Step 1

1 Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
2 Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
3 Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
4 Cover with remaining beef, caraway seeds and cheese.
5 In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
6 Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
7 Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.