Community Pick
Reuben Casserole
photo by thecookierookie
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 loaf rye bread (toast lightly & cut into cubes)
- 1 (16 ounce) can sauerkraut, drained
- 1 1⁄2 cups swiss cheese, shredded
- 1 cup mayonnaise
- 1⁄2 cup Russian salad dressing
- 2 cups corned beef, cut into small pieces
- 1⁄2 cup butter, melted (optional)
directions
- Put half of the rye bread cubes into a greased 15 x 10 Pyrex.
- Top with the sauerkraut.
- Mix the mayo and Russian 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 Mayo/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 40 minutes.
- Uncover and bake an additional 10 minutes.
- Serve hot -- Enjoy!
Questions & Replies
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Reviews
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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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This was really very good but next time I'll make these adjustments: Use more than 2 cups of corned beef, 3 would be better. Use more than one 14 oz can of sauerkraut, maybe two. Definitely use more that two cups of Swiss cheese, maybe four, but save some to add to the very top. Also I used bottled thousand island dressing, not Russian and mayo. Next time I'll use more than one bottle so we have some to add at the table. I will absolutely make this again!
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I used corned beef cold cuts from the deli, chopped, I increased the dressing to an 8oz bottle of Thousand Islands dressing and omitted the sour cream and I rinsed the sauerkraut and squeezed it pretty dry (suggested by my chef husband) WOW everyone LOVED it and wanted the recipe. The fat from using the cold cuts kept it pretty moist. I also only used bread cubes on top, not on the bottom.
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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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Tweaks
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I used corned beef cold cuts from the deli, chopped, I increased the dressing to an 8oz bottle of Thousand Islands dressing and omitted the sour cream and I rinsed the sauerkraut and squeezed it pretty dry (suggested by my chef husband) WOW everyone LOVED it and wanted the recipe. The fat from using the cold cuts kept it pretty moist
RECIPE SUBMITTED BY
Karen B
United States
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