Health & DietRECIPESWW
Baked Reuben Casserole [Skinnyfied]
![Baked Reuben Casserole [Skinnyfied]](https://kitchmethat.com/wp-content/uploads/2020/10/baked-reuben-casserole-1.jpg "Baked Reuben Casserole [Skinnyfied]")
This is a #Skinny 5 SMARTPOINTS with exceptional, and unique Flavor. Enjoy it since it’s at your fingertips”
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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:
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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.
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Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
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Spread cubed bread into the bottom of the prepared baking dish.
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Cover evenly with half of the pastrami.
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Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
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Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
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Next, top with remaining pastrami. I gently push down to help compact it all a bit.
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Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
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In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
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Pour mixture evenly over the casserole.
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Top with breadcrumbs.
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Cover with foil.
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Bake for 45 minutes.
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Remove from oven, let rest for 5 minutes then slice and serve.
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