This recipe has been the favorite of many lovely readers over at 12 Tomatoes. Here’s what some of them have said about this dish:
Made this tonight. Amazing! Probably the only recipe I’ve every made and didn’t tweak. It was perfect.
I was a little surprised how well the pickles worked. They really added to the layers of flavor. I found a jarred chopped dill relish and used that. Same taste but easier than chopping by hand.
Ingredients
- 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
Instructions:
Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray.
Take four pieces of rye bread, cut into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside.
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.
Cover with remaining beef, caraway seeds and cheese.
Whisk together milk, salad dressing and mustard and beat in eggs until combined.
Pour wet ingredients evenly over the casserole, then top with breadcrumbs.
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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Quick Tip: If you don’t like rye bread you can use your favorite instead.
Thanks to 12 Tomatoes for this delicious Reuben casserole everyone will love!
