Oven-Baked Reuben Casserole

“`html

When it comes to classics, a good old Reuben sandwich never fails to hit the bull’s eye. Seriously, there’s not much that this perfectly toasted, sticky sandwich can’t cure, but it can be pretty hard to make yourself. So we decided to find an easier way to make a big batch that will feed a crowd: a Reuben casserole! Filled with your choice of rye bread cubes, pastrami or corned beef, sauerkraut, pickles, and Thousand Island dressing, this casserole tastes just like our favorite hot sandwich, and we didn’t have to stand over the hot stove to make it! Next time you have people over, make this casserole and step back — everyone will be thrilled!

Why You’ll Love This Recipe

This Oven-Baked Reuben Casserole is a game-changer for parties and gatherings. Not only does it capture the beloved flavors of a classic Reuben sandwich, but it’s also incredibly easy to prepare and serves a crowd effortlessly. No more standing over a hot stove or making individual sandwiches!

Kitchen Equipment You’ll Need

• 9×11 inch baking dish
• Food processor
• Medium mixing bowl
• Whisk

Ingredients

• 6 slices rye bread, divided
• 1 pound pastrami or corned beef, thinly sliced or shaved
• 1 can of sauerkraut
• 4 cups Swiss cheese, grated
• 1 cup dill pickles, chopped
• 1 cup of milk
• 1/3 cup Thousand Island dressing
• 1/4 cup mustard
• 3 large eggs
• 2 teaspoons of caraway seeds

Step-by-Step Instructions

1. Preheat the oven to 350º F and lightly grease a 9×11 inch baking dish with butter or nonstick spray.
2. Take four pieces of rye bread and cut them into cubes. Place the rest of the bread in the food processor, pulse until fine breadcrumbs form and set aside.
3. Layer the bread cubes in the baking dish, followed by half of the pastrami or corned beef, sauerkraut, dill pickles, and Swiss cheese.
4. Top with the remaining beef, caraway seeds, and the rest of the cheese.
5. In a medium bowl, whisk together the milk, Thousand Island dressing, and mustard. Add the eggs, beating until well blended.
6. Pour the milk mixture evenly over the casserole.
7. Sprinkle the breadcrumbs on top.
8. Bake for 45-50 minutes, or until the top is golden and the casserole is heated through.

Tips for Success

• Ensure the bread cubes are evenly spread to soak up the milk mixture for a creamy texture.
• Use freshly grated Swiss cheese for the best melting quality.

Additional Tips or Variations

Feel free to experiment by adding a layer of sautéed onions or bell peppers for extra flavor. You can also swap out the dill pickles for sweet pickles if you prefer.

Nutritional Highlights (Per Serving)

• Calories: Approximately 450
• Protein: 32g
• Carbohydrates: 18g
• Fat: 30g

Frequently Asked Questions (FAQ)

Can I prepare this casserole ahead of time? Yes! You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What can I serve with this casserole? A light green salad or some roasted vegetables make excellent side dishes.

Conclusion

This Oven-Baked Reuben Casserole is a delightful twist on a classic, and it’s perfect for serving a crowd. Give it a try at your next get-together, and don’t forget to share your experience in the comments below. Enjoy!

“`