Description
An easy weeknight dinner idea that the whole family will love! If you love Reuben sandwiches you will be heads over heels for this easy and delicious casserole.
Ingredients
4 slices dark rye bread
1 pound sliced pastrami (I buy mine from the deli because it’s way less expensive than individual packs)
1 25 oz jar sauerkraut, drained very well (we love Bubbies!)
5 cups shredded swiss cheese
1/3 cup breadcrumbs
3/4 cup milk
2 eggs
1/2 cup thousand island dressing
2 tablespoons Dijon mustard
1 tablespoon horseradish
Instructions
Preheat the oven to 350. Cut the rye bread into 1-2 inch cubes, and layer on the bottom of a 11×7 baking dish. Cover the bread evenly with half the sliced pastrami, and then cover the pastrami with half the shredded cheese. Layer the drained sauerkraut on top of the shredded cheese. Cover the sauerkraut with remaining pastrami, then add the remaining 2.5 cups of shredded cheese on top of the pastrami. Sprinkle the breadcrumbs on top of the shredded cheese.
To make the sauce: combine the milk, eggs, thousand island, Dijon and horseradish in a medium mixing bowl. Whisk to combine. Pour or spoon the sauce over the casserole as evenly as possible. You may need to use a spatula to carefully redistribute the sauce a little so that it evenly covers the top.
Cover with foil, and bake about 40-45 minutes. Remove from oven, and allow to cool at least 5 minutes before serving. Enjoy!
Notes
To make this casserole ahead of time, complete all steps up to pouring over the sauce. Store the casserole and sauce in the fridge until ready to bake, then pour over sauce and bake.