Savory Reuben Bake And Our Little Garden

When Bev came home from Sam’s Club recently with a corned beef brisket flat, I went to my saved recipes to see if I could find something different to do with it and I discovered the recipe for Savory Reuben Bake on the “Mia Recipes” blog.  I cooked the corned beef in a crockpot with potatoes and carrots the previous day then used the remaining for the Savory Reuben Bake.

Savory Reuben Bake – Adapted from Mia Recipes

Ingredients:

6 slices of rye bread, divided

1 pound thinly sliced corned beef, divided (I had 12oz)

1½ cups of sauerkraut, drained well

4 cups shredded Swiss cheese, divided (see note)

2 teaspoons caraway seeds, divided

1 cup chopped dill pickles

1 cup milk

3 large eggs, beaten

⅓ cup creamy dressing (our homemade thousand island)

¼ cup yellow mustard

Note – Bev is not a fan of Swiss cheese so I used the shredded cheddar we had on hand.

Instructions:

Preheat the oven to 350°F (175°C). Spray an 11×7-inch or 9×13-inch baking dish with nonstick cooking spray. (Larry used a 9x11 inch dish)

Prepare the bread: Cut four slices of rye bread into 2-inch cubes and place them in the bottom of the baking dish.

Make breadcrumbs: Pulse the remaining two slices of rye bread in a food processor to create fine breadcrumbs. Set aside.

Layer the casserole:

Evenly distribute half of the corned beef over the cubed bread.

Spread the drained sauerkraut and chopped dill pickles on top. Sprinkle with 1 teaspoon of caraway seeds.

Add 2 cups of shredded Swiss cheese over the sauerkraut layer.

Place the remaining corned beef on top of the cheese. Gently press down on the layers to compact them.

Finish with cheese and seeds: Sprinkle the remaining 2 cups of shredded Swiss cheese and 1 teaspoon of caraway seeds over the pastrami.

Prepare the sauce: In a medium bowl, whisk together the milk, beaten eggs, creamy dressing, and mustard.

Assemble and bake: Pour the sauce evenly over the entire casserole. Top with the prepared breadcrumbs. Cover with foil.

Bake: Place the dish in the oven and bake for 30 minutes.  Remove foil and bake for 15 minutes.

Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes. Slice into portions and serve warm.

The Verdict:

With less than a pound of corned beef and only cheddar cheese, it didn’t taste like a Reuben but it was still very good and I look forward to making it per the recipe.

Our Little Garden

While it wasn’t as successful as we had hoped, our little 9’x12’ garden provided us with sufficient tomatoes all summer and we got a few peppers but now it was time to put it to bed for the winter.  Now we need to turn some of that basil on the right end into pesto for the freezer. 

Next year, I plan to grow a few tomatoes and peppers on the near fence and turn the remainder of the area into a new asparagus patch to replace the existing one in a couple of years.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/15/25 event date