So, lately I've been in a chicken and fish kind of mood. I wanted to stray away from those things. I wanted to offer up something we really don't use often here at Everyday Meals: corned beef, or if you prefer, pastrami. I just like the idea of a deconstructed sandwich turned casserole. It makes my mouth water when I think about it.
Are we ready to get started? Great! I'll meet you in the kitchen!
Baked Reuben Casserole
Serves about 6
You will need:
- 5 to 6 slices of rye bread, divided
- 3/4 pound thinly sliced corned beef or pastrami
- 1 cup sauerkraut, rinsed and well-drained
- 3/4 cup dill pickles, chopped
- 1 teaspoon caraway seeds
- 4 cups Swiss cheese, shredded
- 3 eggs
- 1 cup milk
- 1/4 cup prepared yellow mustard
- 1/4 cup Thousand Island salad dressing
- Butter an 11×7-inch baking dish.
- Preheat the oven to 350 degrees.
- Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes.
- Line the bottom of the dish with the bread cubes.
- Cover the bread cubes with half of the corned beef.
- Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese.
- With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed.
- Pour the mixture over the casserole.
- Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread.
- Sprinkle the bread crumbs over the top of the casserole.
- Bake for 40 minutes or until set in the center.
I thank you for joining me today. If sauerkraut isn't really your thing, feel free to check out a few equally simple meals such as:
All three pages have a variety of awesome meals that may suit you and your family. So, once again, thank you for joining me, and I hope you have a great day! Happy blogging to all, and I'll catch you on the flip side.