Hello, fellow food lovers! Today, I’m excited to share with you one of my favorite comfort food recipes – the Reuben Casserole. This dish is a hearty, filling, and satisfying meal that’s perfect for those cozy nights in or for serving at a casual gathering. It’s a twist on the classic Reuben sandwich, transforming it into a casserole that’s packed with flavor and texture. The combination of wide noodles, sauerkraut, corned beef, tomatoes, Swiss cheese, and rye crackers creates a unique and delicious flavor profile that’s sure to please. Plus, it’s topped with Thousand Island dressing for that authentic Reuben taste. What I love about this recipe is not just its delectable taste, but also its simplicity. It doesn’t require any fancy ingredients or complicated cooking techniques, making it a great option for cooks of all levels. So, whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is for you. Join me as I walk you through the steps of making this comforting and delicious Reuben Casserole.
Ingredients
- 8 oz. wide noodles, cooked and drained
- 1 (1 lb.) can sauerkraut, drained
- 1 (12 oz.) can corned beef
- 2 medium tomatoes, diced (may use 1 can diced tomatoes)
- 8 oz. shredded Swiss cheese
- 10 crisp rye crackers, crushed
- Thousand Island dressing
Baking Instructions
- In a 9 x 13-inch baking dish, layer buttered noodles, sauerkraut, corned beef (broken in pieces) and tomatoes.
- Dot with Thousand Island dressing; sprinkle with Swiss cheese.
- Bake, covered, at 350° for 40 minutes.
- Uncover; sprinkle crushed rye crackers on top.
- Bake 10 minutes more until bubbly.
- Serves 6 to 8.
Calorie: 580
Total cooking time: 1 hour
Difficulty level: Easy
The Curious Case of the Reuben Casserole
Gather round, fellow food enthusiasts, for the tale of my most recent culinary escapade. This is a story of courage, noodles, and a casserole dish. So, let’s dive into the chronicle of my “Reuben Casserole Challenge”.
Dancing with Wide Noodles
The first chapter of this tale begins with the wide noodles. Eight ounces of them, to be precise. Now, these aren’t your everyday, run-of-the-mill spaghetti noodles. No, these are the wide ones, the ones that demand respect and space on the dance floor that’s my kitchen top. I cooked them, drained them, and laid them out in the bottom of a 9 x 13-inch baking dish like a noodle carpet.
The Sauerkraut Dilemma
Next came the sauerkraut. A full pound of it, straight from the can. Drained, of course, because nobody needs that extra liquid messing up our noodle carpet. I layered it over the noodles, creating a scene reminiscent of a winter wonderland, if winter were tangy and fermented.
Corned Beef Conundrum
Now, onto the corned beef. One 12 oz. can of it. Just plopping a can of corned beef onto my noodle-sauerkraut masterpiece felt wrong, so I broke it into pieces and scattered it like a meaty rain shower. The beef added an unexpected pink hue to the otherwise monochromatic landscape.
Tomato Tango
The next step was to add tomatoes. Two medium ones, diced and ready to bring some much-needed color to this dish. As I tossed them in, they looked like little rubies. Now, you can use a can of diced tomatoes if you’re feeling particularly lazy or if you’re just a fan of convenience, but where’s the fun in that?
Cheese, Please!
We’re almost there, friends. I sprinkled 8 oz. of shredded Swiss cheese over this concoction, creating a blanket of creamy, melty goodness. The cheese looked like mini snowflakes falling on a landscape of noodle-sauerkraut-corned beef-tomato.
A Thousand Island Voyage
Then, I dotted the whole shebang with Thousand Island dressing. Why? Because it’s Reuben Casserole, that’s why. It’s like sending your taste buds on a vacation to the islands, a saucy little vacation.
The Rye Cracker Finale
Finally, the pièce de résistance – ten crisp rye crackers, crushed with the fury of a thousand suns. It’s like giving your casserole a crunchy little hat. I sprinkled them on, gave it ten more minutes in the oven, and voila!
The Final Verdict
The end result was a bubbling beauty of a Reuben Casserole. It serves 6 to 8, so naturally, I ate it all myself. Just kidding, I shared it with my family, and it was a hit! The next time you find yourself in a culinary rut or just want to play around with some wide noodles, sauerkraut, corned beef, tomatoes, Swiss cheese, and crackers, remember this story. The Reuben Casserole challenge awaits you.
