Reuben Casserole
"This is great to serve after your St. Patty's Day feast when there are leftovers. Alternately, you can get thin slices of corned beef from the deli.
I prefer to toast the rye bread and serve open face style. I suppose you don't have to toast the bread, but I like it that way. Enjoy!"
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (14 ounce) can sauerkraut, squeezed until dry
- 2 medium tomatoes, sliced and seeded, enough to cover the layer of sauerkraut, can omit
- 8 ounces corned beef, I like to add up to 12 ounces
- 2 cups swiss cheese, shredded
- 4 -8 slices rye bread, toasted
- thousand island dressing, bottled, homemade
directions
- Preheat oven to 400°.
- Spray 8x8 pan with non-stick cooking spray.
- Layer bottom to top: sauerkraut, tomato slices, corned beef, top with cheese.
- Bake uncovered for 25-30 minutes or until bubbly and cheese is melted.
- Allow to cool 5 minutes before slicing into 4 servings.
- Serving suggestions: Toast rye bread and smear the toast with Thousand Island dressing) then top with rueben casserole
- OR: Top the open face sandwich with Thousand Island dressing.
- You don't have to toast the rye bread, but I sure like it that way.
- NOTE: you can make a quick & easy Thousand Island dressing by mixing equal parts of mayonnaise with bottle cocktail or chili sauce.
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Reviews
-
AWESOME recipe..I made this this afternoon, following the recipe exact. I then grilled some rye bread, had made some homemade coleslaw so served that on top w the thousand island dressing..YUM!! Thank you fo sharing this recipe. -
I did end up trying this the other night. My husband and I loved this!! I would have never thought about adding tomotoe slices it gave an interesting flavor. I am going to make this when I go home for the holidays because it is tasty and much easier to feed a larger group than making individual sandwiches. Thank you for posting I know others will enjoy this too!
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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