Pastrami Reuben Casserole
Transform your favorite classic deli sandwich into a hearty, comforting dinner with this Pastrami Reuben Casserole! Layered with chunks of golden-toasted rye bread, savory pastrami, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese, this casserole combines all the flavors of a Reuben sandwich in a warm, cheesy bake. A rich egg and milk custard binds the layers together, creating a luscious texture that’s impossible to resist. Optional caraway seeds add an authentic rye bread flavor, taking this dish to the next level. Perfect for feeding a crowd or spicing up a weeknight dinner, this easy-to-make casserole bakes to perfection in under an hour. Serve it with a crisp green salad or dill pickles for a complete meal full of irresistible deli-inspired flavor!
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Recipe Information
Ingredients
- 0.5 pound Pastrami
- 6 slices Rye bread
- 2 cups Swiss cheese
- 1.5 cups Sauerkraut
- 0.75 cup Thousand Island dressing
- 2 tablespoons Unsalted butter
- 1 teaspoon Caraway seeds (optional)
- 2 Eggs
- 1 cup Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Cut the rye bread into 1-inch cubes and set aside.
In a large skillet, melt the butter over medium heat. Add the cubed rye bread and toast for 5-7 minutes, stirring occasionally, until lightly golden and crisp. Remove from heat.
In a medium mixing bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
Layer half of the toasted rye bread cubes evenly in the bottom of the prepared baking dish.
Top the bread layer with half of the pastrami slices, half of the sauerkraut, and half of the Swiss cheese.
Drizzle half of the Thousand Island dressing over the layers.
Repeat the layering process with the remaining rye bread cubes, pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing.
If using, sprinkle the caraway seeds evenly over the top of the casserole.
Pour the egg and milk mixture evenly over the entire casserole, ensuring it is well-distributed.
Gently press down on the casserole with a spatula to help the liquid absorb into the layers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and the cheese is bubbling.
Let the casserole rest for 5-10 minutes before serving. Cut into portions and enjoy!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 8633 mg | 375% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 58.4 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2738 mg | 211% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2320 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
