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Crispy Reuben Casserole with Pastrami Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 33 reviews
  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Reuben Casserole captures the iconic flavors of a classic Reuben sandwich in a hearty, shareable dish perfect for feeding a crowd. Layers of rye bread, thinly sliced pastrami, tangy sauerkraut, chopped dill pickles, Swiss cheese, and a tangy special sauce combine to create a comforting casserole baked to perfection. Ideal for a family meal or casual get-together, this casserole balances savory, tangy, and cheesy notes in every bite.

Ingredients

Scale

Base

  • 6 slices rye bread (dark or light) (divided use)

Meats and Cheese

  • 1 pound thinly sliced pastrami or corned beef (divided use)
  • 4 cups shredded Swiss cheese (divided use)

Vegetables and Seasonings

  • 14.5 ounce can or jar sauerkraut, drained very well
  • 1 cup chopped dill pickles
  • 2 teaspoons caraway seeds (divided use)

Custard Mixture

  • 1 cup milk
  • 3 large eggs, beaten
  • 1/3 cup thousand island dressing
  • 1/4 cup yellow mustard

Instructions

  1. Preheat oven and prepare dish. Preheat oven to 350 degrees Fahrenheit. Spray an 11x7 inch or 9x13 inch baking dish with nonstick cooking spray.
  2. Cube the bread. Take 4 slices of rye bread and cut into 2-inch cubes. Spread these cubes evenly in the bottom of the prepared baking dish.
  3. Make breadcrumbs. Place the remaining 2 slices of rye bread into a food processor and pulse into fine breadcrumbs; set aside.
  4. Layer the casserole - first half. Cover the bread cubes with half of the pastrami evenly.
  5. Add sauerkraut and pickles. Spread the drained sauerkraut evenly over the pastrami layer, then sprinkle with chopped dill pickles and 1 teaspoon caraway seeds.
  6. Add cheese. Sprinkle 2 cups of shredded Swiss cheese atop the sauerkraut layer.
  7. Layer the casserole - second half. Add the remaining pastrami over the cheese layer, pressing gently to compact the layers.
  8. Top with cheese and spices. Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds evenly over the pastrami.
  9. Mix custard and pour. In a medium bowl, whisk together milk, beaten eggs, thousand island dressing, and yellow mustard. Pour this custard mixture evenly over the casserole layers.
  10. Add breadcrumb topping. Sprinkle the rye breadcrumbs evenly over the top of the casserole.
  11. Bake casserole. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
  12. Rest and serve. Remove casserole from the oven and let it rest for 5 minutes before slicing and serving.

Notes

  • Make sure the sauerkraut is drained thoroughly to avoid a soggy casserole.
  • You can substitute corned beef for pastrami if preferred.
  • Adjust the amount of thousand island dressing for a tangier or milder sauce flavor.
  • For a crispier topping, uncover the casserole during the last 5-10 minutes of baking.
  • This casserole reheats well and can be made ahead of time, refrigerated, and baked when ready.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 720 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 110 mg

Find it online: https://butterybowl.com/crispy-reuben-casserole-with-pastrami-recipe/