Skip to main content New<> this month
Get the Allrecipes magazine
Reuben Casserole
May 18, 2007

I love Reubens but, sometimes they're a pain to make. I like this recipe because it mimics the taste, if not the essence of a Reuben sandwich. I made this twice before posting my comments --- both times in an 11x7 casserole dish and scaling down the ingredients (e.g., 1/2 lb corned beef instead of 1 lb, etc.) TOAST YOUR BREAD! Otherwise, it will come out soggy. What I did was to cut up my bread and put it into the casserole dish, then put the dish into the oven while it was warming up. I drained, but did not rinse my sourkraut. I think that this give a bit more flavor to the dish. I used Thousand Island dressing (instead of Russian) both times. It still turned out great. Enjoy!

  1. 373 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars