Homemade Reuben Bake
Ingredients:
6 slices rye bread (dark or light), divided
1 pound thinly sliced pastrami or corned beef, divided
14.5 oz can or jar sauerkraut, drained well
4 cups shredded Swiss cheese, divided
2 teaspoons caraway seeds, divided
1 cup chopped dill pickles
1 cup milk
3 large eggs, beaten
1/3 cup thousand island dressing
1/4 cup yellow mustard
Directions:
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Lay half of the rye bread slices on the bottom of the prepared baking dish.
Top the bread with half of the pastrami or corned beef.
Evenly spread the drained sauerkraut over the meat, then sprinkle with 2 cups of Swiss cheese, 1 teaspoon of caraway seeds, and the chopped dill pickles.
Layer the remaining pastrami or corned beef over the top.
Place the remaining rye bread slices over the meat layer.
In a mixing bowl, whisk together the milk, beaten eggs, thousand island dressing, and yellow mustard until smooth.
Pour the mixture evenly over the bread in the baking dish, pressing down slightly to absorb the liquid.
Sprinkle the remaining 2 cups of Swiss cheese and 1 teaspoon of caraway seeds over the top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Let it rest for 5 minutes before slicing and serving.
Servings: 6-8
#LisaFlavors #ReubenBake #ComfortFood #EasyCasseroles #ClassicDishes