We love reubens. I’m always looking for a way to make them easier so I don’t have to stand at the stove flipping for hours. By george, I think I’ve found it! With this recipe, you can just throw everything into a casserole dish and then scoop out sandwich portion onto bread!
Baked Reuben Casserole
Yield – 7 servings
Preparation Time – 10 minutes
Cooking Time – 40 minutes
- 1.5 pounds deli corned beef, crumbled
- 1 2 can sauerkraut (28 ounces), rinsed and drained
- 1 cup sour cream
- 1/2 cup Thousand Island dressing (almost free with coupons and sales)
- 2 cups Swiss cheese, shredded (it’s cheaper to shred your own, but there is pre-cut out there, if you just don’t have the time)
- Rye bread (I found mine on the “must go today” racks at Wal-mart for 40% off.)
- Place corned beef in the bottom of a 9×13 casserole dish.
- Layer sauerkraut on top of the corned beef.
- In a separate bowl, combine sour cream and Thousand Island dressing. Then layer the dressing on top of the sauerkraut.
- Layer the shredded Swiss cheese on top of the dressing.
- Bake 40 minutes at 350 degrees
- Scoop onto your bread, however much or little you want.
What a great idea! I love Reubens, but I love casseroles more than grilling sandwiches, like you.
That’s 1/2 can of the sauerkraut, right? (1/2 of the 28-oz-er, or a 14-15 oz can.)
I’ll have to try this! Great for parties, too, I would think!
Oh gosh, I didn’t look at the size of the can. It was the size of a soup can. *sorry*
Julie Johnson says
I bought the corned beef at the deli today for this dish, I wasn’t careful what brand I selected and it came to $21.00!!!! Needless to say, I didn’t purchase. I ordered 2 lbs. and I guess it was the “high price spread.”
Can’t wait to try this. On the menu next week.
Angie Atchley says
Holy smokes! $21! I went to the deli at wal-mart, it was on roll back for 4.50, but no way was it originally 21! You could probably make this recipe just fine with 1 pound of meat.