I'm sure several of you have seen the video of the reuben casserole, but weren't quite sure how it would turn out. Well, I'm here to answer that question for you: it was delicious. The pastrami itself had enough salt and pepper that none needed to be added. So, without further ado...
-6 to 7 slices rye or marble rye bread; 4 to 5 slices, cubed, and 2 slices crumbed
-1 lb pastrami, sliced
-14.5 oz can sauerkraut, drained
-1 cup dill pickles, diced and drained
-1 block (16oz) Swiss cheese, shredded
-3 eggs, whites and yolks
-1/3 cup thousand island dressing
-1/4 cup Inglehoffer or other stone ground mustard
-1 cup milk
Start by preheating the oven to 350°F. Lightly coating a casserole dish with olive oil or cooking spray. Place the cubed bread into the bottom to form an even layer.
Layer half the pastrami over the top, fully covering the bread.
Add the sauerkraut and dill pickles to the top of that.
Make America Grate Again - shred that cheese! (Notice: This comment is not endorsed nor paid for by Donald Trump, but I'm sure he'd make me pay for the endorsement if he could)
Add half that cheese atop the current layer.
Now top that with the rest of the pastrami.
Add the remainder of the cheese.
In a large bowl, mix the eggs, thousand island, mustard, and milk. Whisk until consistent.
Pour over (or spoon over, which I've found to be more consistent) the casserole until evenly-distributed.
Top the casserole with the breadcrumbs.
Bake at 350°F for 45 minutes.
It may not look like much, but I assure you, it's got a great taste. Serve and enjoy!
I've discovered a few regional cookbooks, so I'll be adding my own twist to these recipes and hopefully adding them to OSE. Thanks for tuning in.
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