*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My family really liked this - even the five year old. But it was WAY too rich for us. I will definitely try it again but try to use lighter products (light margarine light dressing reduced fat sour cream). I made it exactly like it said and there seemed to be too much dressing and cheese -and my family LOVES cheese. I may cut this to only 1 cup dressing and 2 cups swiss cheese next time as well.
I made this for dinner last evening, and made a couple of substitutions. I substituted fat free sour cream and fat free thousand Island dressing for a lighter fare. I also used PAM on the baking dish and used real butter (better for you than margarine). I also used strictly light rye bread cubes. The recipe came out great and it was actually healthier than the original. Great recipe!!!
I'm not a real big reuben fan but this was great! I made this for my husband's carry-in at work and they loved it! I just made a few modifications to the recipe. One I put the sauerkraut on the bottom and omitted the bread cubes but put extra on top. We used canned corned beef instead of deli style and it did excellent in this recipe and a cost saver also! I made this the night before and thought with all the sitting and early morning cooking (5am) that the bottom cubed bread would have gotten really soggy. They loved this recipe at work it really went fast. The next time I make this I would reduce the dressing to 1 cup (8 oz) and mix with the sour cream. Even straining the sauerkraut really well and wringing it there was a bit too much liquid in the bottom but everyone loved this casserole! Super on a cold winter's day at work! Thanks for the recipe!
This was fantastic!!!!! I toasted the bread prior assembling the casserole and it did not get soggy at all. I also decrease the amount of swiss cheese to 2 cups. Other than that followed the recipe exactly and was very happy with the results. This will definitely become one of our regular recipes.
This tasted just like a reuben sandwich and my husband said it was even better!!:) I used deli corned beef and had them slice it about 1/2" thick which worked out well and made it very easy to cut into cubes... The only ingredient changes I made were I didn't add the minced onion (we didn't miss it and besides there are no onions on a reuben sandwich) I used LIGHT sour cream instead of regular and I only used 10 slices of just the light rye bread because that's what I had on hand... To keep them from getting too soggy I toasted the bread cubes first and made sure to squeeze out as much of the sauerkraut juice as I could before I layered it on top of the bread cubes... For the topping I slightly crumbled about 1 cup of the toasted bread cubes and then tossed them in the melted butter then sprinkled them on top of the cheese... Oh and I sprayed the foil w/PAM before covering it to keep it from sticking... YUM! YUM! I will definitely be making this again!
This recipe is delicious! Thank you! Tastes like a Big Mac. Yum. Instead of using 2 different breads I used the Pepperidge Farm Rye/Pumpernickle Swirl Bread and layered the ingredients: bread kraut beef dressing cheese repeat. Fantastic! Although I haven't tried it I'm sure this recipe would be good using chicken and light dressing to cut a few calories.
Since I detest Reubens but the rest of my family loves 'em I thought I would try it.My husband and kids really liked this one. The only thing they all agreed on would be to add more of the thousand island mixture next time. It apparently made a good lunch the next day around as my husband said it heated up well in the microwave.
When it was fresh and I was absolutely starving I really liked it. But the next day when I was hungry-ish and I reheated it as leftovers I couldn't deal with it. Too greasy and heavy. Problematic since the recipe makes so much. I'd probably make it again but I'd at least halve the recipe so as not to have to pitch leftovers.
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