Reuben Casserole Recipe

My husband absolutely loved this dish - he said it ROCKED! It's essentially like a layered and baked sandwich. To cater to guests I didn't know well, I used an "Asiago Cheese Loaf" instead of rye bread, and it worked perfectly with the other ingredients. My husband even suggested putting this dish into our regular meal rotation, which is high praise indeed! The dish was so rich that next time, I might try low-calorie Thousand Island dressing and I doubt he will even notice the difference.

I absolutely adore Reubens! This dish was amazing. I enjoy preparing my own rye bread and Thousand Island dressing (just a heads-up, it's called Russian dressing in some regions of the US). I utilized leftover corned beef, toasted the rye bread, and assembled two layers of all the ingredients in my Ninja slow cooker. I cooked it for 3 hours on low and 30 minutes on high. I felt it could have used more dressing, but that didn't take away from the flavor. Next time, I'll make sure not to drain the sauerkraut as thoroughly.

I decided to try a new method based on a recommendation in a different review. Placing the bread on the top and drizzling it with butter added a satisfying crunch to the dish. I combined all the ingredients and opted for Thousand Island dressing, with a touch of Russian dressing for extra flavor. The process was simple, speedy, and the end result was absolutely delightful!

Flawless! I opted for real corned beef and cooked it in the slow cooker. Following the recipe precisely after it was done, the sauerkraut was drained, and the bread remained perfectly firm. I would definitely make this again, and I truly enjoyed the authentic corned beef flavor!

I have prepared this casserole multiple times. Instead of using bread, I opt for noodles and create a crumb topping with panko crumbs and butter. It is delicious. Since I am the only one enjoying this dish, I find it simple to adjust the recipe by half. It is so tasty. Every St. Patrick's Day, my mother used to make corned beef and cabbage, and this dish always evokes a cherished memory. She would have adored this recipe!

This recipe is terrible. Instead of placing the bread crumbs on the bottom of the casserole, they should be sprinkled on top. As a result, the dish turned out soggy and doughy. To improve, layer sauerkraut at the bottom, followed by meat, cheese, dressing, and finally, press the bread crumbs over the top.

My husband enjoyed this recipe. I decided to flip it upside down to get the crunchy bread on top! I opted for pumpernickel bread and used Thousand Island dressing. I added extra sauerkraut and cheese. Personally, I'm not a big fan of the meat, but my husband loves it. I picked up some lean slices from the deli and cut them into strips, not too thin. It was a refreshing addition to our menu and made for an easy clean-up! Remember to drain the sauerkraut well to prevent it from being too watery.

This recipe was a complete success! Despite my initial worries about the feedback regarding soggy bread, I encountered no such issue. I took into account a few suggestions from others and diced the marbled rye bread loaf, leaving a few slices for my husband to enjoy a sandwich. I let the bread air dry in the pan before assembling the casserole. I layered the bread thickly at the bottom of the baking dish, ensuring it was not see-through, saving some for the top layer. I then added half of the thinly sliced meat, followed by half of the drained and squeezed sauerkraut, spread a generous amount of Thousand Island dressing, and sprinkled cheese. I repeated the process with the remaining ingredients and topped it with the remaining bread before baking. It turned out perfectly! Served with dill pickles, garlic rounds with cheese dip, and coleslaw, it was a delightful meal. I thought about adding more dressing next time, but my husband disagreed. However, my sister-in-law suggested it might be a good idea. I've decided to stick to this recipe in the future but provide extra dressing on the side for those who prefer it saucier. I was asked for the recipe by several guests.

I made my Reuben sandwich with two layers - bread, sauerkraut, meat, dressing, cheese, and then repeated the layers. Following another suggestion, I toasted the bread, and it turned out absolutely delicious! If you can get your hands on Ken's Russian dressing, it truly takes the sandwich to the next level.

Great Recipe! I'm so happy I spent the money on it. I accidentally purchased Bavarian sauerkraut, which I wasn't too excited about, so I had to make a trip back to the store. It was definitely worth it though. Helpful Tips: - Grate 4 oz of Swiss cheese to make 2 cups. - Double the cheese and use 1.5 times the dressing. - Toast the bread for 15 minutes at 350F before assembling. - Layer the sandwich with bread, meat, sauerkraut, dressing, and Swiss cheese, then repeat once. Next Time: I'll try using Asiago bread and rye for a different flavor.

I recommend cutting the bread cubes into smaller 1/4 to 1/2 inch cubes and toasting them on a sheet pan before placing them at the bottom of the casserole dish. This will provide more stability to the dish. Additionally, you can try melting a thin layer of sliced Swiss cheese over the cubes to create a moisture barrier. Make sure to drain the sauerkraut very well before layering it in the casserole.

No changes necessary, simply delicious! If you're a fan of Reubens, you must give this recipe a try.

We absolutely enjoyed the recipe! We decided to toast the bread cubes before adding them in, and opted for just half a pound of corned beef.

Super easy weeknight casserole ready in under an hour. It's like a Reuben sandwich in a pan. Delicious!

We followed the recipe precisely, opting for a homemade Russian dressing instead of store-bought. This dish was a hit with the entire family, leaving barely any leftovers for lunch the following day. It's a much tastier alternative to a sandwich, just as satisfying!

Extremely simple and tasty. The one adjustment I'd consider for next time is excluding the bread from the casserole dish. Instead, I'd recommend toasting the bread separately, cutting it up, and adding it in right before eating. This will ensure a crunchy texture, compared to becoming soggy when baked with the other ingredients.

Fantastic! We thoroughly enjoyed our meal by dressing it generously with the 10-ounce portion. I highly recommend using the entire bottle of dressing for maximum flavor impact.

I enjoyed it and plan to give it another try. While I thought making the sandwich myself would be just as simple, it could be a convenient option when feeding a group!

Delightfully delicious! We had some leftover corned beef from St. Patrick's Day, and it worked beautifully in this casserole. Putting it together was a breeze, and the end result was simply scrumptious. I was initially worried about the saltiness, but once I rinsed the sauerkraut, it balanced out perfectly. I even whipped up my own dressing using mayo and chili sauce.

My spouse and I absolutely adore this casserole dish. It's a convenient alternative to preparing sandwiches, and the leftovers taste fantastic! Personally, I opt for Kroger's Private Selection Alpine Blend shredded cheese for added flavor. This combination of swiss and gruyere cheeses melts beautifully. One pack contains approximately 2 cups of shredded cheese.