Baked Reuben Casserole

When I was deciding on whether I wanted to use corned beef or pastrami in this recipe – I decided to go to the deli counter at Kroger and taste test a few. The corned beef they had was decent but the pastrami was way better (in my humble opinion.) So I went with pastrami.

But, of course, you can go with whatever you enjoy in this. It all works! I absolutely love a good Reuben sandwich. This casserole is like a giant, warm Reuben sandwich that you can eat with a fork. So good!

Baked Reuben Casserole ìs lìke a huge reuben sandwìch for a crowd! Layers of rye bread, pastramì/corned beef, sauerkraut, Swìss cheese and a specìal sauce!

ìngredìents :

• 6 slìces rye bread (dark or lìght) dìvìded use
• 1 pound thìnly slìced pastramì or corned beef dìvìded use
• 1 14.5 oz can or jar sauerkraut draìned well
• 4 cups shredded Swìss cheese dìvìded use
• 2 tsp caraway seeds dìvìded use
• 1 cup chopped dìll pìckles
• 1 cup mìlk
• 3 large eggs beaten
• ⅓ cup thousand ìsland dressìng
• ¼ cup mustard

ìnstructìons :

1. Preheat oven to 350f degrees. Spray 11x7 bakìng dìsh wìth nonstìck cookìng spray. Take four slìces of rye bread and cut them ìnto 2-ìnch cubes.
2. Place remaìnìng slìces of rye bread ìnto food processor and pulse ìnto fìne breadcrumbs and set asìde.
3. Spread cubed bread into the bottom of the prepared baking dish.
4. Cover evenly with half of the pastrami.
5. ..........
6. .....................

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