Reuben casserole is a great way to use up leftover corned beef or to make a quick weeknight meal using pastrami from the deli. It has all the flavor of a Reuben sandwich, but very little hands-on time. Just mix it together, and pop it in the oven!
- 8 slices (9 ounces) seeded sliced rye bread
- 8 ounces cream cheese, room temperature
- 1 1/2 pounds sliced pastrami or corned beef (from the deli or homemade)
- 8 ounces sliced Swiss cheese
- 22 ounces (2 3/4 cups) sauerkraut, drained
- 1 1/2 cups Thousand Island dressing
- 2 teaspoons caraway seeds
- 1/2 teaspoon kosher salt
- Butter for the baking dish
1 Prepare the pan and heat the oven: Butter a 9x13 baking dish and preheat the oven to 350°F.
2 Cube and crumb the bread: Take 6 slices of the bread and cut them into 1-inch cubes. Ultimately, you need enough bread to cover the bottom of your baking dish. If you're bread isn't pre-sliced, you might need more to do this.
Take the remaining 2 slices of bread and pulse in a food processor until fine crumbs are formed.
3 Chop the meat and the cheese: Chop the pastrami (or corned beef if you’re using) into bite sized pieces. I do this by stacking it and cutting the meat first in strips, then I cut across the strips to form rough squares. It doesn’t need to be perfect. It’s a casserole.
Stack the cheese slices one on top of the other, then cut it in strips, and then cut across the strips into squares.
4 Make the filling: In a large bowl, add the cream cheese and smoosh it with a spoon or spatula to soften and break it up a bit. Add the meat, Swiss cheese, sauerkraut, thousand island dressing, caraway seeds, and salt. Stir to combine, making sure you fully incorporate the cream cheese.
5 Layer the casserole: Place the cubed bread on the bottom of your 9x13 baking dish (slice and add more cubes if needed to make a full layer). Then spoon the filling over the top of the bread. Spread it out as evenly as possible. Sprinkle the breadcrumbs over the top.
6 Bake the casserole: Place the casserole in the oven and bake for 40-45 minutes until the crumbs are toasted and the casserole is heated through.