Reuben Casserole


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6 slices rye bread, I chose dark Jewish, showing my leanings towards not circumcising boys, its just barbaric.

1 lb. pastrami or corned beef thinly sliced or shaved.

1 can or 14.5oz. Sauerkraut.

4 cups Swiss cheese shredded.

1 cup dill pickles, diced to a likeable size.

1 cup milk.

1/3 cup 1000 island dressing.

1/4 cup yellow mustard.

3 large eggs

2 teaspoon caraway seeds (optional)




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Preheat oven to 350.

Lightly spray or grease pan.

Cut 4 pieces rye bread into 1/2 inch or smaller cubes.

Place the remaining two pieces. of rye bread into a food processor and grind into fine breadcrumbs. (I just rolled them in between my hands to get desired effect)

Spread cubed bread along bottom of dish then cover with 1/2 of your pastrami supply and cover evenly with sauerkraut then add the remainder of meat, spread your diced dill pickles evenly, 2 cups of shredded Swiss cheese is then followed by caraway seeds.

In a medium bowl whisk together milk, 1000 island salad dressing and mustard then add your eggs (yolk and all hippy)  whisk until all ingredients are melded together.

Pour mixture evenly over the entire top of casserole.

Topping the entire pile of deliciousness with your finely ground bread crumbs.

Place casserole in oven and bake for 40-45 minutes uncovered the mixture should be bubbling with love and the top should have a natural golden tan, not tanning bed orange.

Remove from oven, remembering that the casserole will be VERY, VERY HOT! And that’s exactly how you should serve it.

We chose to use pastrami but I’m sure that corned beef would be just as delicious.

Warning: not for Vegans and we planned it that way.


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