Layered Reuben Casserole Bake (Printer-Friendly)

Hearty layers of rye, pastrami, sauerkraut, Swiss, and tangy custard create a melty, crowd-pleasing bake.

# What You’ll Need:

→ Bread

01 - 4 slices rye bread, cut into 2-inch cubes
02 - 2 slices rye bread, processed into fine breadcrumbs

→ Meats

03 - 450 grams (1 pound) thinly sliced pastrami or corned beef

→ Vegetables and Pickles

04 - 150 grams (about 1 cup) drained sauerkraut
05 - 100 grams (about 2 medium) dill pickles, diced

→ Cheese and Dairy

06 - 200 grams (2 cups) shredded Swiss cheese
07 - 240 milliliters (1 cup) whole milk
08 - 2 large eggs

→ Seasonings and Condiments

09 - 2 teaspoons fresh caraway seeds
10 - 120 milliliters (½ cup) creamy Thousand Island-style dressing
11 - 2 teaspoons yellow mustard

→ Other

12 - Cooking spray for greasing the dish

# Steps to Make This:

01 - Lightly spray the baking dish with cooking spray to prevent sticking.
02 - Spread the 2-inch rye bread cubes evenly across the bottom of the dish, pressing into a uniform layer.
03 - Pulse the remaining rye bread slices in a food processor until fine breadcrumbs form; set aside for topping.
04 - Distribute half of the sliced pastrami evenly over the bread cubes, ensuring coverage to the edges.
05 - Evenly scatter the drained sauerkraut and diced dill pickles over the pastrami layer.
06 - Sprinkle 1 teaspoon of caraway seeds and 1 cup shredded Swiss cheese over the sauerkraut and pickles.
07 - Place the remaining pastrami slices over the cheese layer and press down gently to compact the layers.
08 - Top with the remaining shredded Swiss cheese and 1 teaspoon of caraway seeds.
09 - In a bowl, whisk together milk, eggs, Thousand Island dressing, and yellow mustard until smooth.
10 - Pour the custard evenly over the layered ingredients, allowing it to seep into all spaces, then sprinkle the rye breadcrumbs on top.
11 - Cover the dish tightly with foil and bake at 350°F (177°C) for 45 minutes until puffed and the cheese bubbles.
12 - Allow the bake to rest for at least five minutes before slicing and serving warm.

# Additional Notes:

01 - Drain sauerkraut thoroughly to prevent sogginess.
02 - Use fresh rye bread for best texture and flavor.
03 - Let the bake rest before slicing to maintain its structure.

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