Reuben Casserole
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Reuben Casserole
Category
Meat and Poultry
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 1 lb. pumpernickel-rye bread, cut or torn into 3/4" cubes
- 1 tablespoon Fustini's Herbs de Provence olive oil, plus more for toasting & greasing
- 2 cups low-sodium beef broth
- 1 large egg
- 1 lb. corned beef or pastrami, chopped into bite-sized pieces, and divided
- 12 oz. drained sauerkraut
- 3/4 cup Russian dressing, divided
- 10 oz. Swiss cheese, shredded (about 2 1/2 c.), divided
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Fustini's Peperoncino Garlic olive oil
- 1/4 teaspoon paprika
- Kosher salt & freshly ground black pepper
Ingredients
Russian Dressing
Directions
- Preheat oven to 400°,. Spread bread between 2 sheet trays drizzle with olive oil and bake, tossing bread and rotating trays halfway through, until toasted, about 20 minutes.
- Coat the bottom and sides of a 13" x 9" casserole dish with olive oil. In a liquid measuring cup or small bowl, beat broth and egg until blended. Transfer bread cubes to a large bowl and pour broth mixture over, tossing with a rubber spatula or spoon to coat.
- Layer half of the soaked bread in the prepared dish. Top with half of the chopped beef, all of the sauerkraut, 1/2 cup Russian dressing, 1 1/2 cups Swiss cheese, then the remaining beef and soaked bread. Grease a piece of aluminum foil and tightly cover the dish with foil.
- Bake casserole for 20 minutes. Uncover, top with remaining 1 cup Swiss cheese, and continue to bake until cheese is melted and bread is slightly crisp on top, about 10 minutes more. Drizzle with remaining 1/4 cup dressing before serving.
- In a medium bowl, combine all ingredients until blended.
Recipe Note
Adapted from delish.com