As I’ve said before, St. Patrick’s Day isn’t necessarily a holiday that I get excited to cook up a storm for. Dishes doused with bottles of green food coloring aren’t exactly my idea of appealing but it seems to be the overwhelming theme of the holiday. It doesn’t stop me from making my kids green eggs and ham for breakfast because it wouldn’t be St. Patrick’s Day if I didn’t spend some quality time in the kitchen making a green breakfast my kids refuse to eat.
And apparently I’m getting lazy in my old age because I’m constantly searching for ways to make cooking easier. Case in point, instead of making 8 Reuben sandwiches I layered all of the ingredients in a casserole dish and baked it. The bread on top gets all toasty which is the perfect compliment to the layers of corned beef, sauerkraut, Thousand Island dressing and Swiss cheese. Reuben sandwiches are one of my husband’s favorites and I knew he would be all over this.
The traditional bread in a Reuben sandwich is rye but you could use any sturdier bread you had on hand. I used a beautiful marble rye.
Assembling the casserole takes a matter of minutes. I will say one important thing to note is to make sure you drain your sauerkraut well and even dab it with a paper towel to make sure the liquid is out so that it doesn’t seep to the bottom of the casserole while baking.