Oven-Baked Reuben Casserole

Serves 6-8

Ingredients:

• 6 slices rye bread, divided
• 1 pound pastrami or corned beef, thinly sliced or shaved
• 1 (14.5 oz.) can sauerkraut
• 4 cups Swiss Cheese, shredded
• 1 cup dill pickles, chopped
• 1 cup milk
• 1/3 cup Thousand Island dressing
• 1/4 cup mustard
• 3 large eggs
• 2 teaspoons caraway seeds

Directions:

1. Preheat your oven to 350º F and lightly grease a 9×11-inch baking dish using either butter or non-stick spray.
2. Take four rye bread slices and cut them into cubes. Set aside. Place the remaining two slices of bread in a food processor, pulse until they turn into fine breadcrumbs, and then set them aside.
3. Spread the cubed rye bread evenly along the bottom of your prepared baking dish. Top this layer with half of the pastrami. Add sauerkraut, chopped pickles, half of the caraway seeds, and 2 cups of shredded Swiss cheese over the beef.
4. Create another layer using the remaining pastrami, caraway seeds, and cheese.
5. In a medium bowl, whisk together the milk, Thousand Island dressing, and mustard. Then, beat in the eggs until the mixture is well combined.
6. Pour the wet mixture evenly over the casserole and finish it by sprinkling the breadcrumbs on top.
7. Bake the casserole in the preheated oven for 40-45 minutes or until it becomes bubbly, develops a nicely browned top, and the center sets.
8. Once done, remove the casserole from the oven and serve it hot. Enjoy!