A Reuben casserole is a dish that features the ingredients of the classic Reuben sandwich prepared in a casserole dish rather than in sandwich-form. The origin of the sandwich is debated, with it having been invented either by deli owner Arnold Reuben in New York in 1914 or by grocer Reuben Kulakofsky in Omaha, Nebraska, in 1925. The first casserole recipes began showing up during the Great Depression, but the Reuben casserole didn’t become popular until the 1950s, which is most likely around the time it was invented.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 slices rye bread, cubed
- 1 can (16 oz) sauerkraut, drained and rinsed
- 1 lb deli sliced corned beef, cut into strips
- ¾ cup Russian-style salad dressing
- Nonstick cooking spray, as needed to grease foil
- 2 cup shredded Swiss cheese
Directions
- Preheat the oven to 400°F.
- Spread the bread cubes in an even layer in the bottom of a 9 x 13-inch baking dish.
- Cover the cubes of bread using all the sauerkraut.
- Layer the strips of beef over the sauerkraut, covering all of it.
- Pour the dressing evenly over the top of the beef.
- Grease a large piece of aluminum foil using nonstick cooking spray and use it to cover the dish, greased side down.
- Bake the covered casserole in the oven for 20 minutes.
- Remove the casserole from the oven, sprinkle it with the shredded cheese, and return it to the oven for another 10 minutes, or until the cheese is bubbly.
- Remove the casserole from the oven, let it cool slightly, and then serve warm.
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