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.
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.
Read other's reviews; tweaked but still wasn't pleased with the recipe. Won't make it again.
I made this recipe, very easy and delicious. I used marbled rye bread as that was what I had. After I made the 2 layers, I used bread crumbs, used a few shreds of meat and saved a little cheese for the top. It was pretty to look at and amazing to eat ...In between the layers I added some dill relish by mt olive. A question someone had asked yes you do drain the sauerkraut. These changes were on a second round. First time good, changed the few items...yum
I've been making this for quite a while now and I'm just getting around to reviewing this. I really enjoy this casserole. Awesome flavor! Thanks for posting.
The sour cream/thousand island sauce was a little rich, but otherwise this was excellent!
very quick and easy recipe. Tasted just like my favorite Reuben sandwich but super fast and easy to make. Definitely going into my regular make ahead recipe rotation!
Very very good!
I reversed the amounts of the sour cream and thousand island as another review suggested, and next time I will cut down on the amount of sauce overall. I will also do away with the butter, since I used sliced swiss and it made a nice layer over the top of the casserole. This was so incredibly good, I think I could eat it every day... too bad there were no leftovers!!