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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.

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The Head Cook June 13, 2011

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.

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SloppyJoe October 11, 2008

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.

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jbtitans April 24, 2013

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.

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Denver cook April 15, 2012

The sour cream/thousand island sauce was a little rich, but otherwise this was excellent!

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Lacer March 20, 2011

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!

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verybaddmom December 18, 2010

Very very good!

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rosslare November 09, 2010

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!!

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BoxerRebellion February 21, 2010

Very good! Kids loved it!

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Cathee B. February 17, 2010

Followed the directions......not good. Dry and uninspired. If you want a Reuben, make a Reuben.

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gbfan21 February 12, 2010
Reuben Casserole