If you go to a delicatessen or any restaurant that serves sandwiches, you may be familiar with one called "The Reuben". This is a old classic that has sauerkraut, corned beef, and Swiss cheese served with mustard on rye bread. It's a wonderful combination of flavors and one that many never forget once they try it.
I came across an interesting recipe that is a relative to the sandwich, which is for a "Reuben Casserole". This casserole contains many of the ingredients that the sandwich does, except that it's in a hot main dish! Reuben sandwich fans will love this one and if you've never had a Reuben, this will introduce you to it!
This dish begins easily enough with cream of chicken soup, to which you add mayonnaise and mustard. This is layered in a casserole dish with sauerkraut, noodles, corned beef, onion, and Swiss cheese. For the topping, rye bread crumbs give it the crowning touch. This is baked for 45 minutes at 350 degrees. Then, the dish is covered and is baked for 15 minutes. Then, the cover is removed and bakes for 15 more minutes. Serve this with a green salad and a hot bread and you've got a good and easy dinner!
The mustard called for in the recipe can be pretty much any prepared mustard you like. The regular yellow mustard is always good, though the wine-based mustards or brown mustards are also great to use here, also. This also is very good reheated the next day and it heats up very quickly and easily in the microwave. To be honest, I feel that it's better the second day, as it chilling overnight in the refrigerator seems to enable the flavors to blend well.
Speaking of casseroles, I recently ran a recipe that many of you really liked, which is for "Spaghetti Casserole", another good and easy dish. In the event you missed it earlier, here's the link to get it:
Like the Reuben sandwich? Then you'll adore it's relative, the casserole!
- 2 cans cream of mushroom soup
- 1/4 cup mayonnaise
- 4 teaspoons prepared mustard
- 4 cups drained sauerkraut
- 8 oz. noodles, cooked and drained
- 1 can (12 oz.) corned beef
- 1/2 cup chopped onions
- 1 cup shredded Swiss cheese
- 1/2 cup rye bread crumbs
Mix together the soup, mayonnaise and mustard in a medium bowl. Layer the sauerkraut, noodles, soup mixture, corned beef, onion, cheese and bread crumbs in that order in a 9x13 inch baking dish. Bake uncovered at 350 degrees for 45 minutes or until cooked through. Cover the dish with heavy foil and bake for 15 more minutes. Remove the foil and bake for an addition 15 minutes. Yield: 6-8 servings.