I made another favourite for dinner tonight: Reuben Casserole. Basically, this is a casserole version of the German-inspired Reuben sandwich. Growing up, sauerkraut was something my entire family enjoyed.
Every fall my mom's side of the family would gather at my grandparents' and together make buckets and buckets and buckets of sauerkraut. I distinctly remember my grandparents' garage stinking for weeks following. Years after the fun times of sauerkraut making, my step-mother introduced me to this brilliant casserole and I simply couldn't keep the recipe to myself. I once made it for my grandparents (my mother's parents) and they were delighted with the originality of the dish. My grandmother then attempted to find the recipe online with little success. Here you go Grandma.
Reuben Casserole
Makes: 6 Servings
Total Time: 40 minutes
Ingredients
- 2 cups sauerkraut, drained
- 200 grams corned beef, sliced
- 1/4 cup 1000 Island Dressing
- 200 grams swiss cheese, sliced
- 9 slices rye bread, cubed and dried
- 1/4 cup butter, melted
Directions
- Preheat oven to 325°
- Spread sauerkraut on the bottom of a 9x13" casserole dish and layer corned beef ontop
- Pour dressing over corned beef and layer Swiss cheese to cover
- Toss cubed bread with butter and pile bread on top of cheese
- Bake in oven for 25 to 30 minutes, or until bread is brown
Please attempt, tweak, and enjoy this delicious combination of beef, cheese, and sauerkraut.
Kage
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