Reuben Casserole

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.Reuben Casserole | The Girl Who Ate Everything

rye

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.

Reuben Casserole | The Girl Who Ate Everything
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.
Reuben Casserole | The Girl Who Ate Everything

Reuben Casserole

8

Ingredients

  • 1 pound sliced deli corned beef, coarsely chopped
  • 16 ounces sauerkraut, drained and rinsed
  • 1 cup Thousand Island salad dressing
  • 2 1/2 cups shredded Swiss cheese
  • 6 slices Rye bread, cubed

Instructions

  1. Preheat oven to 400 degrees.
  2. Layer corned beef on the bottom of a 9x13 baking dish.
  3. Make sure the sauerkraut is drained and patted dry. Sprinkle it on top of the beef.
  4. Drizzle the dressing on top of the sauerkraut and sprinkle the Swiss cheese on top.
  5. Arrange the diced bread on top of the casserole and lightly spray it with cooking spray so that it toasts up nicely (or you can butter the bread).
  6. Bake for 20-25 minutes or until bread is toasted and cheese has melted.

Notes

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.the-girl-who-ate-everything.com/2014/03/reuben-casserole.html

Make sure you’re following The Girl Who Ate Everything for the latest recipes!

Facebook | Pinterest | Twitter | Instagram



Speak Your Mind

*

Comments

  1. I’d really like to give this a try but good corned beef is hard to come by in the UK (we still seem to have a love affair with that weird greasy stuff that comes out of tins!). What other types of meat would be suitable in this dish?

  2. That looks really good! It’s a giant sandwich!

  3. I can’t remember the last time I had a reuben . This is an interesting twist – have to try.

  4. This looks delicious!

  5. This is genius! I adore Reuben sandwiches. Pumpernickel is my choice of bread for it. I actually never had one in a restaurant, only the one I made at home which is not quite authentic (based on my research)– I replace the dressing with Dijon mustard. My husband and I prefer it this way. Thanks for the idea, putting on my “to cook soon” list!

  6. Delicious casserole:)

  7. I am not surprised a Reuben sandwich lover like your husband would be all over this recipe. I am a working woman, so lunch is geared toward that. When I have to make a home lunch, my mind blanks out. Maybe because I am so grateful that I am not at work, I can’t think straight. Who knows. Laughing. Anyway what a ‘ great get me off the hook of what to serve’ lunch idea this is. Thank you.

  8. Made it for St. Patty’s Day…my husband LOVED it! Thanks for sharing!

  9. Great take on the reuben!

  10. My family loves reubens! This is a tasty way to enjoy them!

  11. Do you think it’s okay to assemble it ahead of time and bake it the next morning??? Any help is greatly appreciated :)