Reuben Casserole

49 Comments

CC422FCE-F9B1-4D38-A005-BF7227B485B4

Corned beef, sauerkraut, rye bread, thousand island dressing & Swiss cheese made into an easy casserole that is baked in the oven and tastes delicious!

The next day I took the refrigerated leftovers and cut them into sandwich size pieces. I buttered and grilled two pieces of rye bread, heated up a piece of the casserole in the microwave and made the most delicious reuben sandwich in just a few minutes.

I wrapped up the remaining sandwich size pieces of the Reuben Casserole and froze them in a freezer bag. Now, whenever I get hungry for my favorite reuben sandwich I can have it in just a few minutes!

If you love a great reuben sandwich like I do, you have to try this!

Adapted from: http://www.allrecipes.com

 

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Ingredients

 

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Spray a 9″ by 13″ casserole

dish with cooking oil.

 

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Place the sauerkraut into a colander

and rinse thoroughly with cold water.

 

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Take a spoon and press down hard,

removing all of the water.

 

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Place the cubed bread in a single layer

onto the bottom of the casserole dish.

Add enough bread cubes to completely

cover the bottom.

 

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Place the sauerkraut evenly

on top of the bread cubes.

 

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Place the cooked corned beef

pieces on top of the sauerkraut.

 

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Spread the Thousand Island

Dressing over the top.

 

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Spray a sheet of foil that will be

able to cover the casserole dish.

 

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Cover the casserole with the

foil, sprayed side down. Bake

in a preheated 400 degree

oven for 20 minutes.

 

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Remove the foil and carefully place the

Swiss cheese on top, cutting the cheese to fit.

 

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Place back into the oven and bake,

uncovered, for 10 minutes or until

the cheese is melted and bubbly.

 

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Cut into serving size pieces and serve immediately.

 

Reuben Casserole

CC422FCE-F9B1-4D38-A005-BF7227B485B4

http://www.InDianesKitchen.com

Ingredients

  • 6 thick sliced (approximately) rye bread with seeds, cut into 1” cubes
  • 16 oz. jar of sauerkraut
  • 1 corned beef, cooked and shredded
  • 3/4 cup Thousand Island dressing
  • 9 slices swiss cheese (you can use shredded)

Directions

  1. Preheat the oven to 400 degrees.
  2. Spray a 9″ x 13″ oven safe casserole dish with cooking oil.
  3. Place the sauerkraut into a colander and rinse with cold water. Using a spoon, press out as much of the water that you can.
  4. Place the 1” cubed bread in a single layer on the bottom of the casserole dish, covering the entire bottom.
  5. Spread the sauerkraut evenly over the bread cubes.
  6. Place the shredded corned beef evenly over the top.
  7. Spread the Thousand Island dressing evenly over the top.
  8. Spray a sheet of foil with cooking oil and place it, oil side down, on top of the casserole dish sealing it shut. Bake for 20 minutes.
  9. Remove dish from the oven, remove the foil and carefully place the cheese in a single layer on top. Cut the cheese to fit so the top is completely covered with the cheese.
  10. Place back into the oven, uncovered, and bake for 10 minutes or until the cheese is melted and bubbly.
  11. Cut into serving size pieces and serve.

To Make a Reuben Sandwich With The Leftovers: After baking cut into sandwich size pieces and refrigerated or freeze. Butter both sides of two slices of thick rye bread. Grill both sides of each piece until a golden brown. Microwave a piece of the casserole until hot then add to the grilled bread for an easy and delicious Reuben Sandwich!

http://www.InDianesKitchen.com

Categories: Bread, Cheese, Roast Beef, Salad/Dressings, Vegetables/Slaws/Salads

49 Comments »

  2. Ooooo – YUM! I love Reuben Sandwiches, but seldom have all of the necessary ingredients at the same time. We have been on a corned beef sandwich kick lately, and I piled on the pepperoncini, which turned out to be a passable substitute for the sauerkraut.

    But I like your casserole version for a much less messy version that is easy to freeze in single-serving sized portions. NOLA Boy is less enthusiastic about Reuben Sandwiches than I am, although he likes corned beef with the pepperoncini just fine. What’s in a name, after all? ;->

    Virtual hugs,

    Judie

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  3. What a wonderful idea. A Ruben is my favorite sandwich and this presents the taste in a whole new way. Thanks, this is on our to-make list!

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    • Seriously, after you have some of the casserole make a reuben sandwich out of the leftovers. I froze mine in individual pieces and microwave the casserole, grill some buttered bread and OMG pure heaven! I am such a sucker for a good reuben can you tell?

      Liked by 1 person

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  7. Sorry, Diane. Had a computer glitch problem that posted it twice…maybe it’s worth repeating???? :)))

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  14. WHOA!!! A real reuben sandwich takes me back to my Bronx days. Your pictures even smell like a good solid reuben. And corned beef. Sometimes in the Bronx you got pastrami instead.

    Liked by 2 people

    Reply

    • You like Reubens too? OMG when I go out for lunch it is the only thing I order if it’s on the menu!!! My hubby doesn’t eat them so I had an entire 9×13 casserole to myself. It froze and reheated so well. I was thrilled because my husband uses rye bread with seeds that is so good. I stole 2 pieces and microwaves the frozen piece of Reuben and and it made the BEST sandwich.

      Liked by 2 people

      Reply

      • Oh I believe it – it sounds really tasty and, as I was looking at the recipe, I was calculating that I would for sure save a piece or two for the next day for a sandwich. 🙂

        Liked by 1 person

    • OMG yes!!!! I had an entire 9 x 13 pan all for myself…yes I did! I ate one piece as a casserole for 2 days then froze the rest and I am still making Reuben sandwiches every 3 or 4 days….lol Nobody else likes Reubens here!

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  20. Pingback: Reuben Casserole – Eleve11
  22. Pingback: Reuben Casserole — In Dianes Kitchen | My Meals are on Wheels

    • Thanks for sharing this casserole. I will be making this again as I froze the leftovers in single serving pieces and made reuben sandwiches with them. They were as good as any restaurant!

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