Creamy Reuben Casserole
This Reuben casserole dish is great to serve for St. Patrick's Day - or any time. It features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. It's always well received at a potluck. —Margery Bryan, Royal City, Washington
Ingredients
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1-1/4 cups chopped cooked corned beef
- 1 cup sour cream
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 cup shredded Swiss cheese
- 2 slices rye bread, cubed
- 2 tablespoons butter, melted
Reviews
This was a huge disappointment. The recipe looked like it would make a great meal but it just didn't. There was no Reuben flavor -- not much flavor of any kind, actually. Much better to leave out the onion, sour cream, and garlic; put the remaining ingredients between the two slices of rye; pan grill it; and enjoy a Reuben sandwich.
I am not even a huge fan of Reubens but I loved this casserole as much as my husband did! I did drizzle 2-3 T of thousand island dsg to the top just before adding the cheese and bread. I will definitely make this recipe again.
This is a great change from a classic Ruben Sandwich. So simple to make and so tasty. Great game night dish.
Made as directed. It was just OK. I had thousand island dressing on the side which made it taste more like a Rueben.
This was FANTASTIC! Reuben is my favorite sandwich but this casserole is a great dish to throw together. It's very comforting and my kids even loved it!
Didn't turn out as well as I'd hoped
I made this with leftover corned beef after St. Pat's Day. It was yummy. It does have a lot of fat though.
Very good. It doesn't taste like a Reuben sandwich. It has a flavor that is all it's own that is equally delicious.
I've made this and everyone who has had it loves it.
This is a big hit with my family. We made it for the first time last year after St. Pats day and it was requested again this year. I buy at least 2 corned beef so we have enough for sandwiches and this casserole.