Savory Reuben Cheesy Bake (Print-Friendly Version)

Layers of pastrami, sauerkraut, Swiss, and rye bread baked together in a golden, gooey casserole.

# Ingredients You’ll Need:

→ Main Components

01 - 6 slices rye bread
02 - 1 pound thinly sliced pastrami or corned beef
03 - 1 (14.5 ounce) can sauerkraut, drained
04 - 4 cups shredded Swiss cheese
05 - 2 teaspoons caraway seeds
06 - 1 cup chopped dill pickles

→ Custard Mixture

07 - 1 cup whole milk
08 - 3 large eggs
09 - 1/3 cup creamy dressing
10 - 1/4 cup yellow mustard

# How to Make It:

01 - Preheat oven to 350°F (175°C). Coat an 11x7-inch or 9x13-inch baking dish with nonstick spray.
02 - Cut four slices of rye bread into 2-inch cubes and evenly distribute them across the bottom of the prepared baking dish.
03 - Pulse the remaining two rye bread slices into fine breadcrumbs using a food processor. Set aside.
04 - Evenly spread drained sauerkraut and chopped dill pickles over the cubed bread. Sprinkle with 1 teaspoon of caraway seeds.
05 - Distribute 2 cups of shredded Swiss cheese over the sauerkraut and pickles.
06 - Arrange the sliced pastrami or corned beef over the cheese. Gently press the layers to compact.
07 - Top with remaining 2 cups of shredded Swiss cheese and sprinkle with the remaining 1 teaspoon of caraway seeds.
08 - In a medium bowl, whisk together the milk, eggs, creamy dressing, and yellow mustard until thoroughly combined.
09 - Pour the custard mixture evenly across the prepared layers. Sprinkle the surface with the rye breadcrumb topping. Cover dish with foil.
10 - Bake covered for 45 minutes. Remove foil and allow casserole to rest for 5 minutes after baking.
11 - Slice into portions and serve warm.

# Extra Suggestions:

01 - For a deeper flavor, substitute homemade creamy dressing and experiment with cheese varieties such as cheddar or provolone.
02 - Layer thickness and ingredient proportions can be adjusted to taste; additional sauerkraut or pastrami may be added as desired.

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