Servings 12
I actually enjoy both. I believe the traditional Reuben sandwich is made with corned beef. However, my understanding of them both is rudimentary and limited to Wikipedia. ? But my basic understanding in their difference is how they are cooked. Corned beef is boiled and pastrami is smoked. They are both brined beforehand. Additional seasoning is also put in that brine (which is basically salt, water and sugar) where it soaks for a long period of time. Then more seasoning is added to the pastrami before it is smoked. They are usually from the same cuts of beef (the brisket cut) but I also read that pastrami can come from other cuts as well.
Baked Reuben Casserole
Pastrami or Corned Beef?
I actually enjoy both. I believe the traditional Reuben sandwich is made with corned beef. However, my understanding of them both is rudimentary and limited to Wikipedia. ? But my basic understanding in their difference is how they are cooked. Corned beef is boiled and pastrami is smoked. They are both brined beforehand. Additional seasoning is also put in that brine (which is basically salt, water and sugar) where it soaks for a long period of time. Then more seasoning is added to the pastrami before it is smoked. They are usually from the same cuts of beef (the brisket cut) but I also read that pastrami can come from other cuts as well.
Big ole reuben sandwich!
When I was deciding on whether I wanted to use corned beef or pastrami in this recipe – I decided to go to the deli counter at Kroger and taste test a few. The corned beef they had was decent but the pastrami was way better (in my humble opinion.) So I went with pastrami.
Baked Reuben Casserole
But, of course, you can go with whatever you enjoy in this. It all works! I absolutely love a good Reuben sandwich. This casserole is like a giant, warm Reuben sandwich that you can eat with a fork. So good!
Ingredients:
- 6 slices rye bread (dark or light) divided use
- 1 pound thinly sliced pastrami or corned beef divided use
- 1 14.5 oz can or jar sauerkraut drained well
- 4 cups shredded Swiss cheese divided use
- 2 tsp caraway seeds divided use
- 1 cup chopped dill pickles
- 1 cup milk
- 3 large eggs beaten
- ⅓ cup thousand island dressing
- ¼ cup mustard
Directions:
- Preheat oven to 350f degrees. Spray 11×7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
- Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
- Spread cubed bread into the bottom of the prepared baking dish.
- Cover evenly with half of the pastrami.
- Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
- Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
- Next, top with remaining pastrami. I gently push down to help compact it all a bit.
- Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
- In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
- Pour mixture evenly over the casserole.
- Top with breadcrumbs.
- Cover with foil.
- Bake for 45 minutes.
- Remove from oven, let rest for 5 minutes then slice and serve.
Last Step: Don’t forget to share!
Yummy, Please make sure to Like and share this Recipe with your friends on Facebook!
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