Reuben Casserole

"Reuben in a pan....Great way to use leftover corned beef from St. Paddy's Day. Enjoy. Times do not include chilling time."
 
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Ready In:
50mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Combine saurkraut, sour cream, onion and garlic powder.
  • Place in 8 inch greased square casserole.
  • Arrange corned beef over top.
  • Sprinkle with swiss cheese.
  • Remove crust from bread and cut into triangles.
  • Layer bread over cheese.
  • Drizzle with melted butter.
  • Cover and refrigerate 8 hours or overnight.
  • Let stand at room temperature for 1/2 hour.
  • Bake uncovered 350 for 35 minutes.

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Reviews

  1. This was quite good! I halved the recipe, and used 1 cup of sauerkraut, diced canned corned beef, and sliced a couple of day-old pumpernickel bagels into crouton-sized pieces, then froze the whole thing. It was very tasty, although it didn't taste much like the reuben sandwich. I liked the creamy filling very much and would very likely do this again. Over all, very good; even my husband, who hates sauerkraut was pleasantly surprised. Oh, and leftovers reheated very nicely, too. Thanks.
     
  2. This is a hit everytime I serve it. I am consistently asked for the recipe. (I lower the fat content by using deli-style Turkey Pastrami, fat-free sourcream and lowfat or nonfat mozzarella cheese--it's still great!)
     
  3. Delicious, tasty and different! Served this for brunch (12 people) and everyone agreed that half the sauerkraut would have been perfect, and corned beef slices needed to be cut into bite-size pieces, as it was very difficult to serve (corned beef slices pulled fron underneath bread). I used larger dish (9x13x2-inch) which fit the ingredients perfectly. I froze casserole, thawed overnight, and baked uncovered in the morning about 35-40 minutes. Worked great! I will make this again, as it was enjoyed by all! Ratings by 12 people ranged from 3 to 5 for overall taste, appearance, ease of serving, etc.
     
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RECIPE SUBMITTED BY

<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
 
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