Layered Reuben Casserole (Printer-Friendly Version)

A comforting bake featuring rye, pastrami, sauerkraut, Swiss cheese, and tangy custard with crumb topping.

# Ingredients Needed:

→ Bread

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

→ Meat

03 - 200 grams thinly sliced pastrami or corned beef

→ Vegetables and Pickles

04 - 120 grams drained sauerkraut
05 - 50 grams diced dill pickles

→ Cheese and Seeds

06 - 200 grams shredded Swiss cheese
07 - 2 teaspoons caraway seeds, fresh

→ Custard Mixture

08 - 240 milliliters whole milk
09 - 2 large eggs
10 - 60 milliliters Thousand Island-style creamy dressing
11 - 1 tablespoon yellow mustard

→ Other

12 - Cooking spray

# Step-by-Step Directions:

01 - Lightly coat the baking dish with cooking spray to prevent sticking and ensure easy serving.
02 - Distribute the rye bread cubes evenly across the bottom of the dish, pressing gently to form a uniform layer.
03 - Process remaining rye slices into fine breadcrumbs using a food processor and set aside.
04 - Spread half of the pastrami or corned beef evenly over the bread cubes, tucking slices into the corners for coverage.
05 - Evenly distribute drained sauerkraut and diced dill pickles over the meat layer to add tang and brightness.
06 - Scatter 1 teaspoon of fresh caraway seeds and 100 grams shredded Swiss cheese atop the sauerkraut and pickles.
07 - Layer the remaining pastrami evenly over the cheese and press lightly to compact the layers.
08 - Top with remaining shredded Swiss cheese and 1 teaspoon caraway seeds to create a flavorful crust.
09 - Whisk together whole milk, eggs, creamy dressing, and yellow mustard until smooth and homogenous.
10 - Pour custard mixture evenly over casserole, ensuring it seeps into all layers, then sprinkle breadcrumb topping evenly.
11 - Cover casserole tightly with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes until puffed and cheese bubbles.
12 - Allow casserole to rest for at least 5 minutes before slicing to set layers; serve warm for optimal texture.

# Helpful Hints:

01 - Drain sauerkraut thoroughly to prevent excess moisture and sogginess.
02 - Letting the casserole rest after baking helps achieve clean slices and firm texture.

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