Reuben Casserole
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
All the flavors of your favorite Reuben sandwich, but in a casserole to share with your family.
Adapted from The Country Cook
- 6 slices rye bread (light or dark), divided
- 1 pound corned beef or pastrami, thin sliced
- 1 can sauerkraut, well drained (14.5 oz)
- 4 cups Swiss cheese, shredded
- 2 teaspoons caraway seeds
- 1 cup milk
- 3 large eggs
- 1/3 cup Thousand Island dressing
- 1/4 cup yellow mustard
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.
- 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.