Anyone who knows me knows how much I love a good Reuben sandwich. This Reuben casserole brings all the goodness of the classic sandwich but, as it is a knife-and-fork meal, it’s not nearly as messy. As I’m the only one in the house who loves combining pastrami, Russian dressing, cheese, and sauerkraut, I made this one just for me. Still, four servings is a lot for one person so it worked out well that the leftovers also freeze beautifully!
Ingredients:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 teaspoon diced onion
1 tablespoon yellow mustard
3 cups Rye bread, cubed
2 pounds sliced pastrami, divided
1 cup sauerkraut
1 cup pickles, chopped
2 teaspoons caraway seeds, divided
2 cups Swiss cheese, grated
2 eggs
1 cup milk
Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Make the Russian dressing by combining the mayonnaise, ketchup, Worcestershire sauce, prepared horseradish, diced onion, and yellow mustard. Set aside.
3.) Spray an 8″ x 8″ casserole dish with non-stick spray.
4.) Add cubed Rye bread to the casserole dish. Add one pound of sliced pastrami over top. Layer sauerkraut on top.
5.) Sprinkle sauerkraut with chopped pickles and 1 teaspoon of caraway seeds. Add 1 cup of grated Swiss cheese on top.
6.) Layer on another one pound of sliced pastrami. Press layers down slightly with your hands to ensure even thickness.
7.) Add remaining cup of grated Swiss cheese and remaining teaspoon of caraway seeds.
8.) Whisk together two eggs, 1/2 cup of milk, and 1/2 cup of the Russian dressing. Pour egg mixture over the layers in the casserole dish and cover with aluminum foil.
9.) Bake in preheated oven for 25 minutes.
10.) Remove casserole from the oven and uncover. Place back in the oven and bake for another 20 – 25 minutes until cheese starts to brown and the entire dish is bubbling throughout.
11.) Serve with remaining Russian dressing for dipping and enjoy!