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
Spray a 9″ by 13″ casserole
dish with cooking oil.
Place the sauerkraut into a colander
and rinse thoroughly with cold water.
Take a spoon and press down hard,
removing all of the water.
Place the cubed bread in a single layer
onto the bottom of the casserole dish.
Add enough bread cubes to completely
cover the bottom.
Place the sauerkraut evenly
on top of the bread cubes.
Place the cooked corned beef
pieces on top of the sauerkraut.
Spread the Thousand Island
Dressing over the top.
Spray a sheet of foil that will be
able to cover the casserole dish.
Cover the casserole with the
foil, sprayed side down. Bake
in a preheated 400 degree
oven for 20 minutes.
Remove the foil and carefully place the
Swiss cheese on top, cutting the cheese to fit.
Place back into the oven and bake,
uncovered, for 10 minutes or until
the cheese is melted and bubbly.
Cut into serving size pieces and serve immediately.
- 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)
- Preheat the oven to 400 degrees.
- Spray a 9″ x 13″ oven safe casserole dish with cooking oil.
- Place the sauerkraut into a colander and rinse with cold water. Using a spoon, press out as much of the water that you can.
- Place the 1” cubed bread in a single layer on the bottom of the casserole dish, covering the entire bottom.
- Spread the sauerkraut evenly over the bread cubes.
- Place the shredded corned beef evenly over the top.
- Spread the Thousand Island dressing evenly over the top.
- 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.
- 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.
- Place back into the oven, uncovered, and bake for 10 minutes or until the cheese is melted and bubbly.
- 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!