Savory Reuben Bake
Savory Reuben Bake is a warm, cheesy casserole that captures the flavors of a Reuben sandwich in every bite.
Ingredients
Casserole Base
- 6 slices slices of rye bread, divided Cut 4 slices into cubes and use 2 for breadcrumbs.
- 1 pound thinly sliced pastrami or corned beef, divided Use pastrami or substitute with corned beef.
- 1 14.5-ounce can or jar sauerkraut, drained well Ensure sauerkraut is drained to avoid sogginess.
- 4 cups shredded Swiss cheese, divided Freshly shredded Swiss is recommended for best texture.
- 2 teaspoons caraway seeds, divided Add to the layers for flavor.
- 1 cup chopped dill pickles
Egg Sauce
- 1 cup milk Can substitute with low-fat milk for a lighter version.
- 3 large eggs, beaten
- 1/3 cup creamy dressing (use a simple homemade Thousand Island)
- 1/4 cup yellow mustard
Topping
- 2 slices rye bread for breadcrumbs Pulse in a food processor.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick spray.
- Cut four slices of rye into 2-inch cubes and place them in the bottom of the dish.
- Pulse the remaining two slices in a food processor to make fine breadcrumbs; set aside.
- Spread the drained sauerkraut and chopped dill pickles over the bread cubes. Sprinkle with 1 teaspoon caraway seeds.
- Add 2 cups shredded Swiss cheese over the sauerkraut layer.
- Place half the sliced pastrami or corned beef on top of the cheese and gently press layers to compact.
- Sprinkle the remaining 2 cups shredded Swiss cheese and 1 teaspoon caraway seeds over the meat.
Baking
- In a medium bowl, whisk together milk, beaten eggs, creamy dressing, and mustard.
- Pour the sauce evenly over the casserole. Top with the prepared breadcrumbs and cover with foil.
- Bake for 45 minutes, then remove and let rest for 5 minutes. Slice and serve warm.
Notes
Serve with a crisp green salad or simple pickles. Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. Drain sauerkraut well to avoid a soggy bake.