Reuben Casserole

This Reuben Casserole is sure to please any fan of the traditional Reuben sandwich! Layers of melt-in-your-mouth pumpernickel rye bread cubes, Russian dressing, corned beef, and tart sauerkraut combine to make this dish. All the tastes of a traditional sandwich are included in this easy-to-make casserole shape.

A family favorite is corned beef. It goes on sale in the run-up to St. Patrick’s Day each year. I purchase a handful of them at that point. I cook the classic Corned Beef and Cabbage Soup and store the leftovers in the freezer. Then, for a reasonable cost, we may continue to enjoy it all year round.

REUBEN CASSEROLE INGREDIENTS

• Bread: Rye bread is typically used to make Reuben sandwiches. However, we prefer to use pumpernickel and swirled rye bread for their flavor and eye-catching hues. Pumpernickel, marble rye, traditional rye bread with caraway seeds, or seedless rye would all work nicely. Select your preferred option.
• Corned beef: You may prepare this dish with leftover corned meat or get it from a deli. If you require a basic recipe.
• Cheese: The classic cheese for reubens is Swiss. We have a soft spot for baby Swiss. However, because they melt nicely and are mild, Munster, Provolone, and mozzarella are also acceptable cheeses.
• While we wear Russian clothing, thousand island clothing is also frequently worn. It’s probably simpler to locate as well, as most grocery shops have it in the salad dressing section.
• The right flavor of a Reuben sandwich requires a covering of sauerkraut, a salty, somewhat sour fermented cabbage. You may get it in grocery shops’ condiment department, pickle or fermented foods aisle, or deli.
• Additional components – Cooking To avoid sticking, carefully coat the baking dish with oil or spray.
• For preparation and quantity information, see the recipe card.

HOW TO MAKE REUBEN CASSEROLE

Prior to assembling the dish, drain the sauerkraut. Use a clean, lint-free kitchen towel or cheese cloth to line a medium bowl. Include the sauerkraut. Empty the extra liquid. Next, collect the cheesecloth and begin to compress the sauerkraut until the liquid is nearly impossible to extract.

Set the oven’s temperature to 350 degrees.

Apply a thin layer of cooking spray or a light coating of flavorless or neutral oil to a baking dish. Use a 2 or 2½ quart dish that is 10 by 8 inches or 12 by 8 inches.

• Place a layer of bread cubes in the baking dish that has been prepared. Save the remaining bread for the garnish.
• Cover the toast with a thin layer of shredded Swiss cheese; a generous ¼ cup should do. Set aside the remaining cheese.
• Spread a thick layer of chopped corned meat. Cover the whole area.
• The Russian dressing should then be poured over the corned meat.
• On top of the dressing, scatter half of the Swiss cheese. Save the remainder for the top.
• Cover the top with a coating of sauerkraut.
• Place the remaining bread on top, making sure it covers the entire surface without rising.
• Lastly, sprinkle the remaining cheese over the dish.

Bake the Reuben casserole for 20 minutes, or until the bread is beginning to brown slightly and the cheese is melted. Present and savor.

STORING INSTRUCTIONS

Remaining food can be kept in the refrigerator for up to three days if it is sealed tightly. It is not advised to freeze.

Reheat in the oven or the microwave until well heated. If the leftovers are browning too rapidly during baking, wrap them loosely with a piece of aluminum foil.

RECIPE TIPS AND NOTES

• Extract as much moisture as possible from the sauerkraut to prevent the finished meal from becoming tooggy.
• Warm the corned beef well if it’s been refrigerated. Make use of the microwave or oven. It will be simpler to get rid of the big, bulky chunks. Additionally, it will be easier to cut and arrange in the casserole dish.
• Make sure the baking dish is not too large. The Reuben bake will be thin if it is. Our dish is 10×8 inches. Use a casserole dish no bigger than 12 x 8 inches.
• Wait until the dish is ready to bake before assembling it. The ingredients can be prepared in advance. Slice the bread and put it in a zip-top bag or big covered bowl. The sauerkraut should be drained and squeezed, then put in a closed container and chilled. Cheese should be shredded and chilled until use.
• The cheese will melt more smoothly if it is hand-shredded rather than prepackaged.

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