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Reuben Sandwich Casserole
Beef

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

Directions

  1. Start by lightly buttering one side of the six slices of rye bread.
  2. Stack and cut into ½' or smaller cubes.
  3. Spray the sides and bottom of a 9X9' glass baking dish with the vegetable spray.
  4. Spread the rye bread over the bottom of the dish.
  5. 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.
  6. Now spread the sauerkraut over the dish, and top with a generous amount of 1000 Island and finish with a layer of swiss cheese.
  7. 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.
  8. Remove the foil and baked for another 10 minutes to allow the cheese to melt completely and lightly brown.
  9. Remove from the oven let stand a few minutes so the cheese firms up a bit then serve.
  10. Makes 4 satisfying portions.
  11. In a Small sauce pan on medium heat warm the additional 1000 Island while the casserole in baking and serve on the side.