First off, let me start by saying how easy this casserole is to make. If you can stack some blocks together then you can make this yummy recipe. My husband absolutely loves Reuben sandwiches so this casserole is right up his alley. In fact, I love them too so this recipe is a real winner at our house. Even if you don’t have leftovers you can still easily pick up the ingredients at the grocery store for minimal cost.
I’m really glad this recipe isn’t too eggy. I cannot stand soggy bread in a casserole!
Ingredients
Kerrygold Butter, to coat the pan
12 slices pumpernickel bread
2 cups diced leftover ham
2 cups sauerkraut, drained
2-1/2 cups Kraft shredded Swiss Cheese
3/4 cup Thousand Island dressing
5 large eggs
1 cup whole milk
1 Tablespoon Dijon mustard
Instructions:
Preheat oven to 350 degrees F. Place bread on a baking tray and put in oven for 20 minutes. This will crisp up the bread, giving it the potential to hold the egg mixture. Butter bottom and sides of a 9 x 9 baking pan.
Cover bottom of dish with crisped bread. You will have to slice to make it fit evenly. Top bread with 1 cup ham, 1 cup sauerkraut and 1 cup cheese. Spread half the dressing over the cheese. Repeat. Top with one more layer of bread. Press down layers as your building the strata to make it fit into the pan.
Whisk eggs, milk and Dijon until combined. Pour over layers in baking dish (do this slowly, let some settle in and pour more.) Finish with final 1/2 cup of cheese. Refrigerate for at least one hour or up to 24.
Bake at 350 degrees for 1 hour. Wait 10 minutes before serving.
USE RED NEXT PAGE LINK BELOW
Quick Tip: I like to serve this casserole with a side salad and dressing.