Eat till it hurts, meal prep, recipes

Reuben Casserole

If they’ve got a Reuben on the menu, you best believe I’m going to have a try it! I’m a sucker for a good Reuben and love making them at home. I recently made my spinach artichoke dip (recipe coming to the blog soon) and had some leftover pumpernickel bread that I didn’t want to waste so I figured it was a good time to make my Reuben casserole!

This literally takes all of about 15 minutes to prep and 45 minutes to bake and is one of the easiest, yummiest meals you’ll get your hands on!

Let’s get started!

Ingredients

  • 8 slices pumpernickel or rye bread, divided
  • 1 pound thinly sliced pastrami or corned beef
  • 2 14.5 oz can or jar sauerkraut drained well
  • 2 cups shredded Swiss cheese divided
  • 1 cup milk
  • 3 large eggs beaten
  • 1/2 cup thousand island dressing

Directions

  1. Preheat oven to 350 degrees. Spray 9×13 baking dish with nonstick cooking spray. Take four slices of bread and cut them into 2-inch cubes. Cut the other slices up and put aside. Spread cubed bread into the bottom of the baking dish.
  2. Cover evenly with half of the pastrami and then evenly top with drained sauerkraut
  3. Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
  4. Next, top with remaining pastrami. I push down to help compact it a bit.
  5. Whisk together milk, eggs, thousand island dressing and pour mixture evenly over the casserole. Top with remaining cubes bread.
  6. Cover with foil and bake for 45 minutes. After 45 minutes I like to take the cover off and let the bread crisp up.
  7. Remove from oven, let rest for 5 minutes then slice and serve.

Eat Till It Hurts Friends!

3 thoughts on “Reuben Casserole”

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