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Rueben Casserole II
This version is a lower in both fat and sodium than the first.

(Prep Time: About 1½ hours. Serves 8)

6 slices rye bread
2 tablespoons Russian or Thousand Island dressing ("lite" or reduced fat)
6 oz. turkey pastrami
1½ cups sauerkraut, rinsed and drained
2 dill pickles, chopped (use low sodium if you can find them)
½ teaspoon caraway seeds (optional)
2 cups Swiss cheese, shredded (reduced fat)
3 eggs
1½ cups skim milk (1% milk fat)
1 tablespoon deli mustard

Preheat oven to 350° F.

Butter an 11x7-inch  baking dish. Line the bottom of the dish with 3 bread slices, cutting as needed to fit.

Spread half of the dressing over the bread. Cover with half of the pastrami, then with half of the sauerkraut, half the pickles, and ¼ teaspoon of caraway seeds. Sprinkle evenly with half of the cheese. Cover with the remaining bread slices, again trimming them to fit the baking dish and repeat the layers as before. Spread with the remaining dressing.

Beat together the eggs, milk and mustard. Pour over the casserole. Let stand while the oven is heating (I usually let mine set for at least 20 minutes.) Bake  for about 40 minutes or until set.

Calories
323
Protein (g)
25.7
Cholesterol (mg)
131
Fat (g)
16.4
Carbs (g)
18.2
Sodium (mg)
688



Calories from:
Fat
45.7%
Carbs
22.5%
Protein
31.8%

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