Baked Reuben Casserole

This dish definitely qualifies as soul food!  It seriously comforts you!  I cannot express in words how delicious this is.  It’s like a Reuben sandwich, but better.  You can use either corned beef or pastrami.  Both work just fine.  To that you add the rye bread, of course, and sauerkraut and pickles and cheese and the sauce.  Oh, delicious, delicious!  Enjoy!

-6 slices dark rye bread, divided
-12 oz thinly sliced corned beef or pastrami (or both combined)
-1 cup sauerkraut, rinsed and well drained
-3/4 cup dill pickles, sliced
-1 lb Swiss cheese, shredded
-3 eggs
-1 cup milk
-1/4 cup yellow mustard
-1/4 cup creamy Thousand Island dressing
Preheat oven to 350 F.  Coat a 9×13 baking dish with butter flavored cooking spray.
Cut 4 slices of the bread into cubes and layer on bottom of baking dish.  Cover with half of the meat.  Top in the following order with sauerkraut, pickles, half the cheese, remaining meat and remaining cheese.
In a large bowl, beat the eggs.  Add the milk, mustard and dressing.  Mix very well, then pour all over casserole.
Using a food processor, process the remaining 2 slices of bread until fine crumbs result.  Sprinkle them all over casserole.
Bake in preheated oven for 40 minutes.  Enjoy!

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