Hey there, friends! Have you ever craved the cozy goodness of a classic Reuben sandwich but needed something that could feed the whole family without much fuss? That’s where this Reuben Casserole, a homestyle twist on the beloved deli classic, comes in handier than a set of extra oven mitts. Originating from the flavors of the Reuben sandwich, with its roots in New York City delis from the early 20th century, this casserole-skillet version has all the taste with a “made-with-love” feel, perfect for those chilly evenings when the leaves are just starting to turn. It’s easy to make, incredibly satisfying, and just the kind of meal you make when you want to bring smiles to your dinner table.
Now when it comes to rounding out the meal, imagine a nice, crisp pickle spear on the side to add that tangy zip, or perhaps a light vinegar-based coleslaw to balance out the richness of the casserole. If you’re looking for something warm and soothing, a tomato or potato soup could be your loving spoonful that shouts comfort from the rooftops.
Reuben Casserole
Servings: 8
Ingredients:
– 1 tablespoon butter, plus a bit extra for greasing
– 6 slices rye bread, cubed
– 1 pound cooked corned beef, chopped
– 1 (14.5-ounce) can sauerkraut, drained and rinsed
– 2 cups shredded Swiss cheese
– 1/2 cup Thousand Island dressing
– 1 cup milk
– 3 large eggs
– 1 teaspoon caraway seeds (optional, for an authentic rye bread flavor)
– Salt and pepper, to taste
Directions:
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