Friday, April 1, 2011

Ohhhh Reuben

Ok so before you start assuming there's a new man by the name of Reuben in my life...think again!  The only man in my life is my hubby dear!  Well..other than my dad and brothers and..ok you get the drift. 

So the sandwich Reuben always kinda grossed me out.  Then I discovered I LOVE sauerkraut and then one day when my hubby and I were out to eat, he ordered a Reuben.  When his sandwich came I persuaded him to let me try it.  OH MY WORD.  It was SO yummy!  Now, it's one of my favorite things to eat. 

A few months ago I came across a recipe for Reuben Casserole and thought I had to try it.  It was delish.  Last week, my hubby said "Hey, sometime when you need an idea for supper, make that good Reuben Casserole again".  I LOVE when he does that.  So often I ask him what I should make and he says..."Whatever you make, is absolutely fine with me".  I love that he's not picky and eats anything I make, but sometimes it would be good to know if he's hungry for anything in particular.  Since he suggested it, it went right on my menu plan.  Ok, in reality I don't have a menu plan per say but would love to be that organized.  But I do kinda plan them in my head.
 
Here's the recipe.  Super simple and so so yummy!

Spread a 2lb bag of sauerkraut (rinsed and drained) in bottom of lightly greased 9 X 13 pan

Put a layer of corned beef on top of sauerkraut


Spread dressing on this


Layer of swiss cheese


Scatter buttered Rye bread cubes over the cheese. 

Bake at 350* for about a half hour-45 minutes

My mom has been saying that they want to come for supper one of these nights so I called her and asked if they like Reubens.  She was totally into it, so we had guests for supper tonight.


I also made 2 pies.  Lemon sponge and a chocloate chess pie.  They were both so good and I was a teeny bit proud of myself! : )
This is all that was left of the Reuben Casserole by the end of the night.  Everyone loved it! 


RECIPE:
2 lb. bag or can of sauerkraut
1lb. cooked corned beef, sliced thin
1 cup Thousand Island Dressing
1lb.  Baby Swiss Cheese (thick slices)
12 slices Rye bread, buttered and cubed.

Lightly grease a 9 x 13 pan.  Rinse and drain the sauerkraut.  Spread on bottom of pan.
Layer the corned beef evenly over kraut
Spread the dressing over the beef, top with cheese slices
Scatter the bread cubes over the cheese.  Press down in pan

Bake at 350* until heated through, about 35-50 minutes.

ENJOY!

3 comments:

  1. Yummy!! If you make it in the toasted sandwich version try fresh homemade coleslaw instead of sauerkraut - it's delicious!

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  2. That recipe looks sooo good!! I love reubens and i'm so happy to have this recipe!! Can't wait to try it!!

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