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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Reuben casserole Recipe

4.5 stars - based on 1 vote
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This recipe for Reuben casserole is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices rye bread...
1 pound corned beef or pastrami, thinly sliced...
1, 14.5 oz. package of sauerkraut...
4 cups shredded Swiss cheese, divided...
1 cup chopped Dili pickles...
1/3 cup 1000 island dressing...
3 large eggs...
1/4 cup mustard...
1 cup whole milk...
2 t caraway seeds...
Directions:
Directions:
Preheat oven to 350º...
Spray a glass baking dish, 9 by 11, with Pam...
Cube 4 slices of the rye bread, remaining bread to put in food processor, pulse until fine crumbs, set crumbs aside...
In baking dish scatter the cubed bread over the bottom of dish...
Next, top bread with 1/2 the meat...
Then top meat with 1/2 sauerkraut...
Top sauerkraut with 1/2 the chopped pickles...
Top pickles with 2 cups shredded Swiss cheese...
Now starting with meat place rest ingredients in same order...
Mix the 3 eggs, milk, salad dressing, mustard and caraway seeds well...
Pour mixture over casserole and top with the bread crumbs...
Place in oven for 45 minutes or until bubbly and bread crumbs are browned...
Let rest 5 minutes and cut and enjoy...
Number Of Servings:
Number Of Servings:
6 to 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Serve with fresh fruit or green salad...
Enjoy a good cold beer with this dish...

 

 

 

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