Grease a 7/11 pan + cut up 3 slices of dark rye into 2" cubes to layer on the bottom. Layer 1/2 lb. of thin sliced pastrami or corned beef; cover with sauerkraut + 2 C. of shredded Swiss cheese. Sprinkle 1 tsp.of caraway seeds + some diced dill pickles. Repeat this layering one more time. Cover this with 3 slices of rye bread that have been ground up in the food processor. Make a solution of 1 C. milk, 3 eggs, 1/2 C. 1000 Island dressing, 1/4 C. mustard. Pour over the casserole + bake covered @350 for 45 minutes.

Randy, I am a huge Reuben fan, and will have to try this. Must confess I had to look up a 7/11 pan. Turns out it is not something from the convenience store chain, but a standard size. I've only always had 13 by 9's ...

Bill, I was just repeating the recipe as printed, but I agree with you that my most common casserole dish is the 9/13. Hey, if you have to add a few more ingredients, that's all for the better, IMHO.

Bill, as to building my own Reuben sandwiches, I do all the corned beef, kraut, + Swiss on black rye, using some German import 'delicatessen senf'. I don't do the pickles. After the sandwich is prepped, I do a frying in the skillet along the lines of doing a grilled cheese, using pats of butter every time you flip the sandwich. I have a lot of other heart attack recipes as well.

Dang, you guys have got to stop making me hungry!

There is nothing like a fresh, hot out of the skillet Reuben with an ice-cold beer!