Reuben Bake

Name: Reuben Bake
Total time: 60 min
Yield: 6 servings
Cuisine: German
Ingredients: 6 slices rye bread, divided; 1 pound thinly sliced pastrami or corned beef, divided; 1 can or jar (14.5 ounces) sauerkraut, drained very well; 4 cups shredded Swiss cheese, divided; 2 teaspoons caraway seeds, divided; 1 cup chopped dill pickles; 1 cup milk; 3 large eggs, beaten; 0.33 cup creamy dressing (a Thousand Island–style dressing works well); 0.25 cup yellow mustard

Serves 6

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Reuben Bake

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Serves 6

Directions

1Preheat the oven to 350°F.
2Lightly spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray.
3Cut four slices of rye bread into about 2-inch cubes and spread them evenly in the bottom of the baking dish.
4Place the remaining two slices of rye bread into a food processor and pulse until fine breadcrumbs form. Set aside.
5Layer half of the pastrami or corned beef over the cubed bread.
6Spread the drained sauerkraut and chopped dill pickles evenly on top.
7Sprinkle with 1 teaspoon of the caraway seeds.
8Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer.
9Add the remaining pastrami on top of the cheese and gently press the layers down slightly.
10Sprinkle the remaining 2 cups of Swiss cheese and the remaining teaspoon of caraway seeds over the top.
11In a medium bowl, whisk together the milk, beaten eggs, creamy dressing, and mustard.
12Pour the mixture evenly over the casserole.
13Sprinkle the rye breadcrumbs over the top.
14Cover the dish with foil and bake for about 45 minutes, until hot and set through the center.
15Let the casserole rest for about 5 minutes before slicing and serving.

Ingredients

6 slices rye bread, divided
1 pound thinly sliced pastrami or corned beef, divided
1 can or jar (14.5 ounces) sauerkraut, drained very well
4 cups shredded Swiss cheese, divided
2 teaspoons caraway seeds, divided
1 cup chopped dill pickles
1 cup milk
3 large eggs, beaten
0.33 cup creamy dressing (a Thousand Island–style dressing works well)
0.25 cup yellow mustard

Equipment

11x7-inch or 9x13-inch baking dishfood processormedium bowlfoil

Tips

Let the casserole rest for about 5 minutes before slicing and serving.

Reuben Bake

Serves 6

facebook.com

Reuben Bake

facebook.com

Serves 6

Directions

1Preheat the oven to 350°F.
2Lightly spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray.
3Cut four slices of rye bread into about 2-inch cubes and spread them evenly in the bottom of the baking dish.
4Place the remaining two slices of rye bread into a food processor and pulse until fine breadcrumbs form. Set aside.
5Layer half of the pastrami or corned beef over the cubed bread.
6Spread the drained sauerkraut and chopped dill pickles evenly on top.
7Sprinkle with 1 teaspoon of the caraway seeds.
8Sprinkle 2 cups of shredded Swiss cheese over the sauerkraut layer.
9Add the remaining pastrami on top of the cheese and gently press the layers down slightly.
10Sprinkle the remaining 2 cups of Swiss cheese and the remaining teaspoon of caraway seeds over the top.
11In a medium bowl, whisk together the milk, beaten eggs, creamy dressing, and mustard.
12Pour the mixture evenly over the casserole.
13Sprinkle the rye breadcrumbs over the top.
14Cover the dish with foil and bake for about 45 minutes, until hot and set through the center.
15Let the casserole rest for about 5 minutes before slicing and serving.