Few sandwiches are as unique as the classic Reuben sandwich. Everybody has a different idea of where this all-American hot sandwich originated – most people say in New York City, some say Omaha – but everybody’s agreed on the fundamentals: rye bread, sauerkraut, Swiss cheese, Thousand Island dressing, and corned beef or pastrami! Variations on it are popping up everyday, and today we’re trying out one of the most tantalizing twists we’ve ever seen: a casserole! Yes, friends, we’ve turned a Reuben sandwich into a casserole, and it is GOOD. Check it out!
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BAKED REUBEN CASSEROLE
– 5 slices dark rye bread, cubed
– 2 slices dark rye bread, ground into fine crumbs
– ¾ pound thinly-sliced or shaved pastrami
– 1 – 16-ounce jar sauerkraut
– 3 cups shredded Swiss cheese
– 1 cup chopped dill pickles
– ½ cup Thousand Island dressing
– ¼ cup mustard
– 2 teaspoons caraway seeds
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9-inch-by-11-inch pan with non-stick spray.
- Thoroughly rinse and drain the sauerkraut to prevent the casserole from being soggy.
- Spread half the bread cubes in the prepared pan. Layer half the pastrami over top, followed by half the sauerkraut, half the cheese, all of the pickles and all of themustard.
- Sprinkle the caraway seeds on top. Layer the remaining bread cubes, pastrami, sauerkraut, cheese and the Thousand Island dressing.
- Sprinkle the rye bread crumbs on top of the casserole.
- Bake for 35 to 40 minutes, until the top is browned, the center is set, and the mixture is bubbly.
Delicious, hearty, and unusual! Do you think you’ll give this casserole a try? Are you a big fan of Reuben sandwiches?
Recipe adapted from 12 Tomatoes