This is a no-brainer to make. Just brown the meat and throw everything in the crock pot. It turns out great every time. I add a can of diced tomatoes and some spices to jazz it up a bit. Great comfort food on a wintry evening, and the leftovers freeze great!

Reviewed On: Dec. 13, 2007

Really good. A little salty - so I dropped the soy sauce to 2 tablespoonsfull. Might even drop the onion mix to 1/2 packet. Served it with potatoes (your pick) and sauerkraut. Great dish. Will make it again.

Reviewed On: Oct. 21, 2007

I love Reubens but, sometimes they're a pain to make. I like this recipe because it mimics the taste, if not the essence of a Reuben sandwich. I made this twice before posting my comments --- both times in an 11x7 casserole dish and scaling down the ingredients (e.g., 1/2 lb corned beef instead of 1 lb, etc.) TOAST YOUR BREAD! Otherwise, it will come out soggy. What I did was to cut up my bread and put it into the casserole dish, then put the dish into the oven while it was warming up. I drained, but did not rinse my sourkraut. I think that this give a bit more flavor to the dish. I used Thousand Island dressing (instead of Russian) both times. It still turned out great. Enjoy!

Reviewed On: May 18, 2007