Reuben Sandwich Casserole
The Reuben has been for so many years my all-time favorite sandwich. This idea came from somewhere on line as my wife surfed through recipes, with a little tweaking here is my version.
I have for years made the Reubens as a openfaced sandwich, easy to eat with a knife and fork and saving considerably on cleaning of many stained shirts with 1000 island dressing all over them. This just breaks the open-faced sandwich up a little more but retains most of the great taste of the original sandwich.
Ingredients for Reuben Sandwich Casserole
- ¾-1 pound Corned Beef Diced
- 6 slices of sliced, thin Rye bread
- 3 Tbs softened butter
- 5-6 oz shredded Swiss Cheese
- 16oz Sauerkraut drained
- 1 cup or more Thousand Island Dressing
- 1 cup or more Thousand Island Dressing warmed
- vegetable spray
Directions for Reuben Sandwich Casserole
Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½” or smaller cubes.
Spray the sides and bottom of a 9X9″ glass baking dish with the vegetable spray.
Spread the rye bread over the bottom of the dish. Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.
Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely and lightly brown.
Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
Makes 4 satisfying portions.
In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.
Here are a few items to help make this recipe:
https://www.amazon.com/Bakers-Advantage-Ceramic-Square-Baking/dp/B00GJ0RZSA/ref=as_li_ss_tl?ie=UTF8&qid=1484446256&sr=8-4&keywords=9×9+glass+baking+dish&&linkCode=ll1&tag=rantsravesa06-20&linkId=b3d1ed71835154d3d0c102e4d5f3be30
https://www.amazon.com/Zwilling-J-Henckels-8-Inch-Stainless/dp/B00004RFKP/ref=as_li_ss_tl?ie=UTF8&qid=1484446361&sr=8-1&keywords=henckel+four+star+bread+knife&linkCode=ll1&tag=rantsravesa06-20&linkId=a6451907211b54e3700e3dc48975961e
This is one of those recipes that I cannot possibly comprehend. Not a big fan of Corned Beef, not a fan at all of sauerkraut, and you can keep the 1000 island dressing. About the only thing acceptable would be to make a cheese sandwich with whats left. Not a very S.A.P.P. friendly dish, so – SO SORRY ! no paws !
Ingredients
- ¾-1 pound Corned Beef Diced
- 6 slices of thin sliced Rye bread
- 3 Tbs softened butter
- 5-6 oz shredded Swiss Cheese
- 16oz Sauerkraut drained
- 1 cup or more Thousand Island Dressing
- 1 cup or more Thousand Island Dressing warmed
- vegetable spray
Instructions
- Start by lightly buttering one side of the six slices of rye bread. Stack and cut into ½" or smaller cubes.
- Spray the sides and bottom of a 9X9" glass baking dish with the vegetable spray.
- Spread the rye bread over the bottom of the dish. Sprinkle the cubed Corned Beef over the bread and optionally if you like the dish very moist spread a little of the 1000 Island over the corned beef.
- Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
- Cover the dish lightly with foil so the foil does not stick to the cheese and place into a preheated 375° oven for about 15- 20 minutes. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely.
- Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
- Makes 4 satisfying portions.
- In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.
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Based on 1 Review(s)