Reuben Casserole

 

 

I had cooked a small piece of Corned Beef specifically to use in recipes to utilize the leftovers that one might have when having cooked a corned beef dinner.  I really love Reuben Sandwiches so when I saw this Reuben Casserole recipe on a blog called The Suburban Soap Box I immediately flagged it as something I wanted to try.

Inspired by the sandwich, except layered in tasty layers in a casserole dish along with plenty of gooey melty cheese.

 

I took the choice to cut the recipe in half as there is only one of me and I only have one neighbor that I share food with.  It was actually extremely filling!   Sheila really enjoyed it as well.

I am not sure it will ever actually replace the enjoyment that I have when eating a Reuben Sandwich, but it is a great way to make a small amount of corned beef spread further and feed more people and still give them the flavors of a tasty Reuben!  Enjoy!   

Happy Saint Patrick's Day!

 

WHAT YOU NEED TO MAKE REUBEN CASSEROLE

A few simple odds and ends. Some good bread, leftover corned beef, etc.  There is nothing complicated about this.

• 3 slices of light rye bread, cubed
• 3 TBS butter, melted
• 1/2-pound (8 ounces/227g) corned beef, sliced (can use Deli)
• 1/2-pound (8 ounces/227g) sauerkraut, rinsed and drained
• Thousand Island dressing to drizzle (about 1/3 cup)
• 1 cup (230g) grated Swiss Cheese

 

I used a rye bread with caraway seeds in it for even more flavor. I just cut it into half inch cubes.  I also used salted butter.

The corned beef I used was left over from a boiled dinner. It was tender and juicy and cut beautifully into slices. In retrospect I should have cubed it instead of leaving it in slices.  This in no way altered the taste but it would have served better cubed than sliced.

I made my own Thousand Island Dressing. (See below).

I grated my own Swiss cheese from a block of cheese. I recommend you grate your own if possible. If all you have are slices of Swiss cheese, chop it up into bits.

HOW TO MAKE YOUR OWN THOUSAND ISLAND DRESSING

Making your own Thousand Island Dressing from scratch is not all that hard to do! You need only a few simple ingredients.

Mayonnaise (1/2 cup/110g)

1 TBS tomato ketchup

1 tsp apple cider vinegar

1 TBS sweet pickle relish

1/4 tsp hot sauce

pinch salt and black pepper to taste

Simply whisk all of the ingredients together and it is ready to use. Store any leftovers in the refrigerator.  You can also use half mayonnaise and half yogurt for a lower fat dressing. This will be slightly more than enough to use in this recipe.

 

HOW TO MAKE REUBEN CASSEROLE

This is really quite easy to make and once you have all of the ingredients measured and sorted, it goes together very quickly and easily.

Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 9-inch casserole dish.

Place the bread cubes into a bowl and toss with the melted butter to coat evenly. Place half of them into the bottom of the casserole dish.

Layer 1/2 of the corned beef on top of the bread and top with the sauerkraut, layering it over top evenly.

Pour the dressing evenly over top, spreading it out to coat. Top with the remaining corned beef.

  

Sprinkle 3/4 of the cheese over top of the beef and sprinkle the remaining breadcrumbs on top. Cover tightly with foil.

Bake in the preheated oven for 20 to 25 minutes. Uncover and sprinkle the remaining cheese on top and bake for a further 10 minutes.  Leave to stand for 10 minutes before serving.

 

I wouldn't say that this eats like a Reuben Sandwich, but it certainly was quite tasty, holding all of the flavor elements and notes of a good Reuben!  I did enjoy this very much.  

I enjoyed this on its own, but I think it would go well with any kind of potato on the side, or even coleslaw!

  

Here are a few more delicious options for using up your leftover corned beef!  Enjoy!

CORNED BEEF AND POTATO PIE - Use either tinned or leftover cooked corned beef in this very traditional corned beef and potato pie. Simple and delicious with a hearty and delicious filling and flaky crust.  Simple and incredibly tasty!

CORNED BEEF AND MACARONI CASSEROLE - This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients. Again, you can use tined corned beef or leftover cooked corned beef.

Yield: 4 servings

Author: Marie Rayner

Reuben Casserole

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This is a smaller sized recipe designed to deliciously use up any leftovers from a corned beef dinner. It tastes just as delicious as a Reuben sandwich. Comforting, cheesy and delicious!

Ingredients

• 3 slices of light rye bread, cubed
• 3 TBS butter, melted
• 1/2-pound (8 ounces/227g) corned beef, sliced (can use Deli)
• 1/2-pound (8 ounces/227g) sauerkraut, rinsed and drained
• Thousand Island dressing to drizzle (about 1/3 cup)
• 1 cup (230g) grated Swiss Cheese

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 9 inch casserole dish.
2. Place the bread cubes into a bowl and toss with the melted butter to coat evenly. Place half of them into the bottom of the casserole dish.
3. Layer 1/2 of the corned beef on top of the bread and top with the sauerkraut, layering it over top evenly.
4. Pour the dressing evenly over top, spreading it out to coat. Top with the remaining corned beef
5. Sprinkle 3/4 of the cheese over top of the beef and sprinkle the remaining bread crumbs on top. Cover tightly with foil.
6. Bake in the preheated oven for 20 to 25 minutes. Uncover and sprinkle the remaining cheese on top and bake for a further 10 minutes.
7. Leave to stand for 10 minutes before serving.

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