Reuben Hot Dish Recipe

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Reuben Hot Dish Recipe
Reuben Hot Dish Recipe photo by Taste of Home
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Reuben Hot Dish Recipe

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Publisher Photo
For a different casserole from the ordinary, this Reuben-flavored hot-dish is sure to be a hit. It has all the ingredients of a Reuben sandwich, but in the form of a casserole. —The Fremont Company
Featured In: 19 Reuben Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 1 medium tart apple, peeled and chopped
  • 1/4 cup butter, divided
  • 1 cup chopped cooked corned beef
  • 1 cup sauerkraut, drained
  • 1/2 teaspoon caraway seeds
  • 1/4 cup Thousand Island salad dressing
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 slices rye bread, cubed and toasted
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 medium green pepper, cut into 1/4-inch rings

Directions

In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Reuben Casserole in Country Woman September/October 1997, p40

Nutritional Facts

1 serving: 462 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1181mg sodium, 21g carbohydrate (10g sugars, 4g fiber), 25g protein.

  • 1/2 cup chopped onion
  • 1 medium tart apple, peeled and chopped
  • 1/4 cup butter, divided
  • 1 cup chopped cooked corned beef
  • 1 cup sauerkraut, drained
  • 1/2 teaspoon caraway seeds
  • 1/4 cup Thousand Island salad dressing
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 slices rye bread, cubed and toasted
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 medium green pepper, cut into 1/4-inch rings
  1. In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
  2. Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
  3. Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.
Originally published as Reuben Casserole in Country Woman September/October 1997, p40

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bonito15 User ID: 6959830 264172
Reviewed Apr. 1, 2017

"made this for lunch with the girls and they loved it - didn';t have rye bread so used sourdough and it was good and serves a lot of people and served it with a salad and voila lunch for a group."

MY REVIEW
Gizmo3832 User ID: 5947494 20095
Reviewed Mar. 21, 2013

"Mediocre at best. Would not make this again!"

MY REVIEW
krsitie2152 User ID: 7089063 23054
Reviewed Mar. 15, 2013

"Good weeknight dinner for leftover corned beef. My family loved it . I substituted russian dressing for the thousand island. I took this dish for a lunch at work and everyone wanted the recipe."

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