Recipe Background
Baked Reuben Casserole: a layered delight embracing family moves.
One sunny afternoon, amidst the chaos of packing boxes and mixed emotions, I found myself in my parents' kitchen. It was the weekend before their move to the city from our well-loved family home. The reality of leaving behind childhood memories sparked a desire to pay homage to family favorites. Digging through the pantry, I spotted a can of sauerkraut and some rye bread, reminiscent of my dad’s penchant for Reuben sandwiches during Sunday lunches. An idea began to take shape for a hearty, layered casserole to savor together amidst the disarray of moving day.
As the scent of toasting caraway seeds filled the air, I remembered how much my mom loved their nutty aroma. I decided to blend them with Swiss cheese, one of her kitchen staples, to form the golden crown of our dish. Whisking eggs with mustard and Thousand Island dressing brought harmony and a touch of nostalgia, honoring the classic Reuben while transforming it into something new. A quick chef’s tip: let the casserole stand for a few moments after baking. This pause allows everything to meld beautifully.
Just as expected, the Baked Reuben Casserole became a symbol of our transition, chock-full with thin slices of pastrami and layers of gooey cheese. It warmed our spirits amidst the moving chaos and reminded us that home is where we share meals together, even if the backdrop changes. A comforting dish to help savor new beginnings.
Ingredients
- 6 slices rye bread dark or light, divided
- 1 pound pastrami or corned beef thinly sliced, divided
- 1 (14.5-ounce) can or jar sauerkraut drained well
- 1 cup dill pickles chopped
- 2 teaspoons caraway seeds divided
- 4 cups Swiss cheese shredded and divided
- 1 cup milk
- 3 large eggs beaten
- 1/3 cup Thousand Island dressing
- 1/4 cup yellow mustard
Directions
- Preheat the oven to 350 degrees F.
- Spray a 7x11-inch baking dish with nonstick spray.
- Cut 4 slices of the rye bread into 2-inch cubes.
- Place the remaining slices of the rye bread in a food processor and pulse into fine breadcrumbs.
- Place the cubed bread pieces into the bottom of the prepared baking dish, spreading them into an even layer.
- Cover the bread cubes with 1/2 of the pastrami.
- Evenly top the pastrami layer with the drained sauerkraut, the chopped pickles, and 1 teaspoon of the caraway seeds.
- Sprinkle 2 cups of the Swiss cheese on top of the sauerkraut and pickle layer.
- Layer on the remaining pastrami, gently pushing it down to help compact it.
- Sprinkle the remaining Swiss cheese and the remaining caraway seeds on top of the pastrami layer.
- In a medium bowl, whisk together the milk, the eggs, the Thousand Island dressing, and the mustard.
- Pour the sauce mixture over the casserole.
- Top the casserole with the rye breadcrumbs.
- Cover the casserole with foil and bake for 45 minutes.
- Transfer the casserole from the oven and let it stand for 5 minutes.
- Slice and serve.
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