Tuesday, March 8, 2016

The Reuben Casserole!

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Serves 6-8
  • 6 slices rye bread, divided
  • 1 pound pastrami or corned beef, thinly sliced or shaved
  • 1 (14.5 oz.) can sauerkraut
  • 4 cups Swiss Cheese, shredded
  • 1 cup dill pickles, chopped
  • 1 cup milk
  • 1/3 cup Thousand Island dressing
  • 1/4 cup mustard
  • 3 large eggs
  • 2 teaspoons caraway seeds
  1. Preheat oven to 350ยบ F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
  2. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
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  4. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese.
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  6. Cover with remaining beef, caraway seeds and cheese.
  7. In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.
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  9. Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
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  11. Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.
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  13. Remove from oven and serve hot.

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