Saturday, March 28, 2020

Reuben Casserole

A cloudy day, but spring still brought us a new set of pretty views as the apple tree was blooming and the cherry trees popped out in one day.

After one meal of breakfast hash and one Reuben sandwich from our St. Patrick's Day corned beef, I had not yet had my fill of corned beef so when Mary recently posted the recipe forBaked Reuben Casserole on her Deep South Dish blog, we made a trip to the store that day for deli corned beef and Swiss cheese.  Since I wanted a larger casserole, I increased everything by 50% as shown below and used the remoulade sauce we had on hand rather than making 1000 Island dressing.  Click on the link to go to Mary’s site for the original recipe and many how-to photos.
Reuben CasseroleAdapted from Deep South Dish

9 slices rye bread, cubed
3 tablespoons butter, melted
3 cups sauerkraut, well-drained  
¾ pound deli corned beef, chopped
2¼ cups shredded Swiss cheese, divided
1½ cup whole milk
4 extra large eggs
½ cup remoulade sauce (for 1000 Island dressing)
2¼ teaspoons spicy brown mustard
1/3 teaspoon black pepper
1/3 teaspoon Tony Chachere's Creole Seasoning

Note: For quicker baking, bring all of the ingredients to room temperature but shred your cheese while cold.

1. Preheat oven to 350 degrees F.
2. Pam or butter a 9”x13” inch casserole dish.
Add cubed bread, drizzle with melted butter and toss.
Mix in add sauerkraut, corned beef and 3/4 cup of the cheese.
3. To keep from removing the Pam from the dish, I performed the above in a large bowl then dumped it into the casserole dish.

4. In a separate bowl, whisk together the milk, eggs, dressing, mustard, pepper and Creole seasoning.
5. Pour over casserole and top with 3/4 cup of the remaining cheese.

6.  Bake, uncovered for about 35 to 45 minutes, or until a knife inserted into the center of casserole, comes out clean.
7. Top with remaining 3/4 cup of cheese and return to oven until cheese has melted.
8. Let casserole rest about 10 minutes before cutting.

We all thought it was delicious (Cindy raved), it tasted like a Reuben sandwich, and I will make it again with one change.  The cheese stayed on top (rather than sink into the casserole) and it was tough when finished so next time I will put two thirds of the cheese in the casserole and bake with no cheese on top for 20 minutes.  Then add 1/3 of the cheese to the top, maybe cover with foil, and bake until done.  And the good part of the amounts I used is the increased size of the dish provided us breakfast for two more mornings.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


3/21/20 event date


  1. Larry, Now this is an entree that I've never seen before...and I like it! Have you tried it with an egg in the morning yet? Take Care, Big Daddy Dave

    1. Yes, on the last leftover piece - it was very good.

  2. Enjoyed seeing the photo of the flowering trees. Love spring!

  3. That casserole sounds amazing! And all that green grass looks beautiful. We've had so much snow that our grass is starting to green up now. Love this time of year.

  4. My Reuben loving daughter would LOVE this!


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