There’s something so comforting about a good casserole, and this Reuben Casserole is no exception. Inspired by the classic Reuben sandwich, this casserole takes all the flavors you love and turns them into a hearty, one-dish meal that’s perfect for a cozy dinner at home. I’ve always been a big fan of Reuben sandwiches, and I was thrilled when I stumbled upon this casserole version. It truly captures the essence of the sandwich, but in a form that’s perfect for feeding a crowd or simply enjoying a quiet dinner with family. The sauerkraut brings a tangy crunch, the corned beef adds a savory depth, and the Swiss cheese offers a creamy balance. And let’s not forget the rye bread crumbs – they add a delightful crunch and perfectly round out the flavors. I love making this casserole because it’s straightforward and doesn’t require a lot of time or fancy ingredients. Plus, it’s a great way to use up leftover corned beef! So, let’s dive into this recipe and see how easy it is to bring the flavors of a Reuben sandwich into a satisfying casserole.
Ingredients
- 1 (7 oz.) can sauerkraut, drained
- 1 small tomato, sliced
- 2 Tbsp. Thousand Island dressing
- 1 (4 oz.) pkg. sliced corned beef, cut in bite size pieces
- 3/4 c. Swiss cheese, shredded
- 1/8 tsp. caraway seed
- 1 c. rye bread crumbs (soft)
- 1 Tbsp. butter or margarine
Baking Instructions
- Spread sauerkraut in baking dish.
- Top with sliced tomato, dressing and corned beef.
- Sprinkle with cheese and caraway seed. Toss rye bread crumbs with butter and sprinkle over casserole. Bake, uncovered, at 375° for 20 to 25 minutes.
Calorie: 450
Total cooking time: 40 minutes
Difficulty level: Easy
The Great Reuben Casserole Saga
There I was, ready to embark on a culinary journey that promised to be anything but boring. I was about to whip up a storm in my kitchen with a Reuben Casserole, a dish that sounds like it could sustain an army… or at least my family for a whole week.
The Ingredient Gathering
My kitchen counter was an explosion of color. A can of sauerkraut stood there, like a lone soldier ready for battle. A small, ripe tomato sat next to it, gleaming with the promise of freshness. A bottle of Thousand Island dressing stood tall, giving me a wink. (Yes, condiments can wink at you. Or maybe that was just my cooking anxiety kicking in). Next came the sliced corned beef, the Swiss cheese, the caraway seeds, the rye bread crumbs, and of course, the butter. The butter’s always the silent hero, isn’t it?
The Layering Game
The game was on. I spread the sauerkraut in the baking dish, feeling like I was tucking it in for a good night’s sleep. The sliced tomato was next. It went on top of the sauerkraut, like a blanket. And then came the Thousand Island dressing, like fairy dust, followed by the corned beef. Sprinkling the Swiss cheese and caraway seed felt like I was spreading confetti at a party.
The Crumbly Conundrum
The rye bread crumbs had been eyeing me suspiciously. What was I to do with them? A quick toss with butter and they became the perfect topping for my casserole. They were like the cherry on top of a sundae, except, you know, not a cherry… or a sundae.
The Oven Ordeal
Into the oven it went, at 375°. Now, the waiting game began. For twenty to twenty-five minutes, I stared at the oven. I do not recommend this. It’s like watching paint dry, but hotter. And then, voila! The Reuben casserole was ready.
The Aftermath
The aroma of the casserole wafting through the house was enough to draw my family to the table. The Swiss cheese had melted into gooey perfection, the beef was tender, and the tomato, sauerkraut, and caraway seed had blended into a symphony of flavors. The rye bread crumbs had turned into a crisp, golden layer, adding just the right amount of crunch.
The Reuben Casserole was a hit. Even the dog was drooling, but he drools over anything remotely edible. The only casualty? My kitchen. It looked like a tornado had hit a grocery store. But hey, all’s well that ends with a delicious meal, right?
The Moral of the Story
Cooking is fun. It’s messy, it’s chaotic, and it’s unpredictable. But at the end of the day, when you sit down with a plate of something you’ve created with your own hands, it’s all worth it. Even if you do have to spend the next hour cleaning up…
So, that’s my Reuben Casserole story. Remember, the kitchen is your playground. Don’t be afraid to make a mess. And most importantly, always keep your sense of humor handy. Happy cooking!
