Since the dawn of man, there has been one question that has plagued home cooks everywhere: Can it casserole?
Okay, fine, maybe I’m exaggerating, but at the very least, it’s one of my favorite culinary explorations. Trying to transform a beloved dish into something that can be baked in a 9×13 isn’t easy, but when it works, it’s a triumph. This year alone, Allrecipes has turned crab rangoon, Taco Bell fiesta potatoes, and the viral Trader Joe’s lobster mac and cheese into casseroles. That’s all to say, we’re not afraid to take on a challenge.
Sandwiches in particular seem to be an ideal flavor profile for a casserole, which is why I was so excited to come across this Reuben Casserole from Laura Ashley of Dinner in 321. The recipe takes all of the components of the classic sandwich—corned beef, rye bread, Swiss cheese, sauerkraut—and turns them into a melty, bubbly casserole that serves eight people.
Purists, beware—this isn’t going to taste exactly like your favorite Reuben sandwich from your local diner, because that’s not the point. Instead, you’re getting the flavors of a Reuben at a fraction of the cost, while serving more people and taking only 15 minutes to prep.
How To Make a Reuben Casserole
You can find the full recipe on Dinner in 321, but here’s the general idea for how the recipe comes together:
To start, in a greased 9×13-inch dish, you’ll layer corned beef (or pastrami) on top of rye bread crumbs, followed by chopped sauerkraut and pickles, then Swiss cheese. Follow with another layer of bread crumbs, corned beef, and cheese. Mix together Thousand Island dressing, eggs, butter, and a little Dijon mustard in a bowl, then pour it over the other ingredients. Add some more breadcrumbs to the top before baking, and serve with additional pickles, if desired.
Like many casseroles, this is a great make-ahead option for dinner. Laura Ashley notes that you can prep and assemble everything eight hours in advance, stick it in the fridge, and then bake it an hour before you’re ready to eat.
3 Smart Tips for Making a Reuben Casserole
The recipe isn’t complicated, but scrolling through the blog post and comments on Dinner in 321’s blog, I found a few great tips to make things even easier and more delicious.
Use Pickle Chips: A commenter who made the recipe noted that they used pickle chips instead of chopping pickles to save on time.
Swap Out Thousand Island Dressing: If you’re not a fan of Thousand Island dressing, simply mix together mayonnaise, milk, and vinegar for a more neutral flavor.
Shred Your Own Cheese (or Use Slices!): Laura Ashley says you should shred your own Swiss cheese instead of using the bagged stuff, because pre-shredded cheese doesn’t melt as well due to an anti-caking agent. No time for that? One commenter said they used sliced Swiss cheese with great success.
Dining and Cooking