Pastrami-Reuben Casserole

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    slices dark pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8 slices rye bread (or use as much bread slices as needed to cover the bottom of the baking dish)
  • soft butter
  • 1
    (16 ounce) can sauerkraut, well drained (you may rinse if desired)
  • 1
    lb pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than)
  • 2
    cups thousand island dressing (see my Kittencal's Thousand Island Dressing)
  • 2
    cups shredded swiss cheese (can use more) or 2 cups mozzarella cheese (can use more)
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DIRECTIONS

  • Set oven to 400°F.
  • Grease a 13 x 9-inch baking dish.
  • Lightly butter both sides of the bread slices.
  • Slice in to about 1-1/2-inch cubes then place on a baking sheet.
  • Bake until semi-crisp, but NOT hard and brown.
  • Spread the bread cubes in the prepared baking dish.
  • Sprinkle the sauerkraut over the bread cubes.
  • Layer the beef strips evenly over the sauerkraut.
  • Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
  • Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
  • Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.
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