Reuben Bake
featuring Nature’s Own 100% Whole Wheat
Timing: 45 minutes | Yields: 6 servings
Ingredients
5 to 6 slices of Nature's Own Whole Wheat bread; divided
3/4 pound thinly sliced corned beef or pastrami; (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles; chopped
2 teaspoon caraway seeds; divided
4 cups Swiss cheese; shredded
3 eggs
1 cup milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing
Directions
Butter a deep (11x7x3-inch) baking dish. Preheat the oven to 400F.
Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes. Line the bottom of the dish with the bread cubes.
Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese.
With a whisk, beat together the eggs, milk, mustard, and Thousand Island dressing until well mixed.
Pour over the casserole.
Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs and one teaspoon of caraway seeds over the top of the casserole.
Place dish in the oven and cook for about 45 minutes, until a paring knife inserted in the center comes out clean.
Suggestions - Make it a Rachel Bake by using sliced turkey in place
of the corned beef or pastrami.