I’ve enjoyed Reuben sandwiches for many years. When I came across this recipe for a Reuben style casserole, it seemed like a good choice to try. It turns out to have a great taste with layers of meat, cheese, and sauce combining for a delicious dish
This recipe has a couple of changes from the original source. FIrst, the recipe called for using a 7 x 11 casserole dish; I tried assembling everything in one and quickly realized there’s no way it would work – moving up to a 9 x 13 gives it plenty of room. And second, the recipe called for chopped dill pickles, but I’ve never had pickles on any Reuben sandwich I’ve ever eaten. I went ahead and tried it, but they just don’t fit with the flavor of a Reuben as I know them… so I didn’t include them in the ingredient list. You’re welcome to give it a try, but I’d suggest you serve them instead on the side… as in pickle spears… like you’d get in a deli.
Adapted from The Country Cook
Reuben Casserole
Description
All the flavors of your favorite Reuben sandwich, but in a casserole to share with your family.
Adapted from The Country Cook
Ingredients
Instructions
-
Preheat oven to 350 F. Spray a 9 x 13 casserole dish with nonstick cooking spray.
-
Cut four slices of bread into 1-2 inch cubes and place in the casserole dish, evenly covering the bottom. Place the two remaining pieces of bread in a food processor and pulse until shredded into fine breadcrumbs, then set aside.
-
Layer half of the corned beef or pastrami on top of the bread. Evenly top with the sauerkraut, half of the shredded cheese, and one teaspoon of caraway seeds.
-
Layer the remaining meat on top of the cheese, pressing down slightly to compact the layers. Top with remaining cheese and caraway seeds.
-
In a medium bowl combine milk, eggs, Thousand Island dressing, and mustard, and whisk together until well blended. Pour the mixture evenly over the top of the casserole. Top with breadcrumbs.
-
Cover the dish with foil and bake for 45 minutes. Remove from oven, uncover, and allow to rest 5 minutes before serving.
Servings 8
- Amount Per Serving
- Calories 412kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 14g70%
- Cholesterol 160mg54%
- Sodium 1198mg50%
- Potassium 292mg9%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 27g54%
- Calcium 39 mg
- Iron 26 mg
- Vitamin D 152 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Changes from the source posting for the recipe:
- Used a 9 x 13 dish instead of a 7 x 11 - there is no possible way the ingredients will fit into a 7 x 11 dish
- Removed chopped dill pickles from the ingredient list - in the recipe test they detracted from the taste. Serve dill spears on the side instead.
- Make sure to squeeze out as much of the liquid from the sauerkraut as possible. This will prevent the casserole from getting "soggy".
- Sliced Swiss cheese can be substituted if shredded is not available.
- FYI: an "authentic" Reuben sandwich uses Russian dressing instead of Thousand Island. While both are mayonnaise-based, Russian dressing contains horseradish and paprika, making it much spicier than Thousand Island.
