Prep 10 mins
Cook 40 mins
This tastes just exactly like a Reuben Sandwich but much easier! You can even make ahead and reheat or put in refrigerator and bake just before serving! This is so good!!!! Also a great potluck dish.
- Put half of the rye bread cubes into a greased sheet cake pan.
- Top with the sauerkraut.
- Mix the sour cream and thousand island dressing together and spoon half on top the sauerkraut.
- Top with 1 cup of the swiss cheese.
- Top with the corned beef.
- Top with the rest of the sour cream/dressing mix.
- Lastly, top with the remainder of the bread cubes and the remainder of the swiss cheese.
- Drizzle the melted butter over all.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake an additional 10 minutes.
- Serve hot.
The recipe did not say whether to drain the sauerkraut or not, so at first I did, but then I was concerned about the casserole being too dry so I added back some of the drained liquid. That was a mistake because it made it too sour. Also, I had slightly toasted my bread before cutting it into cubes because the last time I made a Reuben casserole it was a little too soggy. I liked the ease of preparation, but I want to try it again without the sour cream since that is also "sour" and not one of the ingredients found in a Reuben Sandwich. I would just use more Thousand Island dressing in place of that. I would still toast the bread, though. I cook for an assisted living facility and all the residents seemed to agree that it was more sour than they prefer.
This was very tasty but I used marble rye and some beautiful very thin-sliced Deli Pastrami instead because that's what I had (which I think actually makes it a Rachel, right?) I always quick saute my Pastrami, just until it starts to shrivel, in a little butter when making the sandwich because I like it better that way. The only reason I gave it 4 stars was because DH and I thought the sour cream overpowered the tanginess of the thousand island/kraut flavors. Next time I will reverse the quantities of those two ingredients. Otherwise, very delicious meal and one I wouldn't hesitate serving again.
After reading the comments from other individuals, I made a few tweaks to the recipe. I used marbled rye bread, cut it into 1/4" cubes and then baked them on a sheet pan at 400 degrees for 10 minutes before using in the casserole. It added firmness to the base of the casserole. I also did not use sour cream (ruins the acidic sauerkraut flavor) and I used Mayo (not Miracle Whip) instead. I used Russian dressing instead of 1000 island. I used 3/4 cups of Russian dressing and 3/4 cups of Mayo and mixed those together. This turned out perfect. It had that true Reuben taste to it.