Layered Reuben Casserole (Printer-Friendly)
Hearty bake layered with rye, pastrami, sauerkraut, Swiss cheese, custard, and crunchy breadcrumbs for rich deli-inspired flavors.
# What You’ll Need:
→ Bread
01 -
4 slices rye bread, cut into 2-inch cubes
02 -
2 slices rye bread, processed into fine breadcrumbs
→ Meat
03 -
340 grams sliced pastrami or corned beef (approximately 12 ounces)
→ Vegetables & Pickles
04 -
1 cup drained sauerkraut (approximately 150 grams)
05 -
½ cup diced dill pickles (approximately 60 grams)
→ Cheese & Seeds
06 -
2 cups shredded Swiss cheese (about 190 grams)
07 -
2 teaspoons caraway seeds, divided
→ Custard Mixture
08 -
1 cup whole milk (240 mL)
09 -
3 large eggs
10 -
½ cup creamy Thousand Island-style dressing (120 mL)
11 -
2 teaspoons yellow mustard
→ Other
12 -
Cooking spray for greasing the baking dish
# Steps to Follow:
01 -
Lightly coat a 9x13 inch baking dish with cooking spray to prevent sticking and ensure easy serving.
02 -
Place the 2-inch rye bread cubes evenly in the bottom of the dish, pressing lightly to form a uniform layer.
03 -
Set aside the processed fine rye breadcrumbs for topping later.
04 -
Distribute half of the sliced pastrami or corned beef over the bread cubes, covering edges for even layering. Scatter diced dill pickles evenly over the meat.
05 -
Evenly spread the well-drained sauerkraut atop the meat and pickles. Sprinkle 1 teaspoon of caraway seeds over the layer.
06 -
Sprinkle 1 cup of shredded Swiss cheese over the sauerkraut mixture.
07 -
Place the remaining sliced pastrami evenly on top of the cheese and gently press down to compact the layers.
08 -
Top the meat layer with the remaining shredded Swiss cheese and sprinkle the remaining 1 teaspoon caraway seeds for flavor and crust formation.
09 -
In a medium bowl, thoroughly whisk whole milk, eggs, Thousand Island dressing, and yellow mustard until smooth and combined.
10 -
Carefully pour the custard mixture evenly over the layered ingredients, allowing it to seep between layers. Finish by sprinkling reserved rye breadcrumbs on top.
11 -
Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 45 minutes until the casserole is puffed and the cheese is bubbling.
12 -
Remove from oven, let rest uncovered for at least 5 minutes to allow setting before slicing. Serve warm for best texture and flavor.
# Helpful Hints:
01 -
Use fresh rye bread to maintain structure and flavor. Thoroughly drain sauerkraut to avoid sogginess. Allow resting time after baking so slices hold together.