Get ready to indulge in a classic deli sandwich turned into a mouthwatering breakfast bake with Reuben & Rye Casserole! The combination of tender corned beef, zippy sauerkraut, and creamy cheese all nestled between layers of toasted rye bread is sure to satisfy any early morning craving. The fluffy egg mixture and tangy Thousand Island dressing takes this dish to the next level, creating a brunch-worthy, decadent, and savory treat. With each delicious bite of Reuben & Rye Casserole, you’ll feel like you’ve been transported to a cozy New York deli!
Ingredients
- 10 (1-ounce) slices rye bread, cubed
- 1 1/4 pounds deli corned beef, thinly sliced and chopped
- 2 cups Gruyère cheese or Swiss cheese, shredded
- 1 cup sauerkraut, rinsed, drained, and patted dry
- 1/4 cup dill pickles, chopped
- 6 large eggs
- 2 cups 2% milk
- 2/3 cup Thousand Island salad dressing
- garlic powder, to taste
- 1/4 cup parmesan cheese, shredded
- fresh parsley, to taste, chopped
Directions
Step 1 –Grease a 13×9-inch baking dish.
Step 2 –Place the bread cubes into the prepared baking dish.
Step 3 –Top the bread cubes with the corned beef, the Gruyère cheese, the sauerkraut, and the pickles.
Step 4 –In a large bowl, whisk the eggs, the milk, the dressing, and the garlic powder together.
Step 5 –Pour the egg mixture over the bread cubes.
Step 6 –Cover the baking dish and refrigerate the casserole overnight.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –Bake the casserole, uncovered, for 45 minutes.
Step 9 –Sprinkle the casserole with the parmesan cheese and bake until a knife inserted into the center comes out clean, about 5-10 minutes.
Step 10 –Let the casserole stand for 10-15 minutes.
Step 11 –Sprinkle the casserole with the parsley.
Step 12 –Serve.