Reviewed: Nov. 9, 2009

This was a nice change for our family's supper. Quick & easy. The whole family enjoyed it. I layered it upside down as another reviewer suggested, which made for a nice crusty top. I used both light rye and pumpernickel bread. Will definitely be making this again soon. Unfortunately, I forgot to take a photo before it was all eaten up. Thanks for submitting!

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Amy K.

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Reviewed: Oct. 29, 2009

Nobody really cared for this at my house. Guess we'll stick to regular reuben sandwiches.

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jenni

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Copperopolis, California, USA

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Reviewed: Oct. 24, 2009

Very good dish! However next time I think I'll cut the beef in squares rather than stips to make it easier to dish up.

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Lobo

Cooking Level: Expert

Living In: Middletown, Delaware, USA

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Reviewed: Oct. 12, 2009

This was a great dish!! Even my picky kids ate this!! I did take the advice of other reviewers and put the meat in first then sauerkraut, then dressing (I used Thousand Island), and then cheese, and finally the bread cubes. I had to use sliced Swiss cheese, as it was what I had on hand. It worked great!! I will definitely make this again!! Thanks for sharing!

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7mouths2feed

Cooking Level: Expert

Home Town: Lawson, Missouri, USA

Living In: Belton, Missouri, USA

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Reviewed: Oct. 9, 2009

Greasy and very disappointing.

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Katie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 5, 2009

Good flavors but make sure you rinse the sauerkraut well to get rid of the salt. I layered it different than the recipe states but otherwise didn't change the recipe. I put the kraut on the bottom, then corned beef and dressing, then cheese and topped with rye bread crumbs. I processed the bread in my food processer and sprinkled on the top so they toast by themselves. I melted 2 tablespoons of butter and drizzled on the bread crumbs. Nice way to make reubens.

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COOK471

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

Wow! If I could give more than 5* I would!! When I took the leftovers to work for lunch the next day, people followed me around sniffing my lunch and begging for the recipe!! Since my favorite part of the sandwich is the corned beef and sauerkraut, I put a layer of 1/2 the corned beef, then layer 1/2 the kraut, then repeat so they really get mixed together. I also spray my rye cubed with butter spray so they crisp up with some flavor! What an awesome recipe!!! I'm going to try it next in the crock pot for easy ready to eat dinner when I get home!

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Beth James, Midwest Cooking

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jun. 10, 2009

This was EXCELLENT!! I did follow the suggestion of assembling in reverse order to avoid the soggy cust, I placed the corn beef on the bottom of a casserole dish sprayed with Pam followed by the sourekraut then the dressing and shredded swiss cheese on top then buttered bread cubes, I used pumpernickel bread. I baked in a 400 degree oven for 25 minutes and it was perfect.

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Lisa Ann

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

This was a 5 according to tasters. It was tasty, cheesy and balanced flavor wise. It could have more/less of any of the ingredients to match your tastes. great comfort food.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 14, 2009

The casserole was very good however I like more meat than sauerkraut. But the taste was very much like a reuben sandwich.

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Lady Kitty

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Reviewed: May 4, 2009

I more or less halved the recipe (used a 6 oz. package of sliced corned beef). It was pretty good but didn't quite have the Reuben taste I was hoping for--that I blame on my home-made Russian dressing. I'll probably use 1000 Island next time unless I can find a creamy Russian. I followed the recipe and the bread cubes were soft but not mushy with a few crisp bits. I squeezed the kraut to get out excess water after rinsing and used seriously stale rye bread! My husband isn't a fan of sauerkraut, but he pronounced it good.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Apr. 11, 2009

This casserole was excellent I did use more of the dressing than is called for as others had suggested

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REBECCALT

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Reviewed: Apr. 10, 2009

I followed the recipe to the letter. The bread was so soggy on the bottom it was just gross. With corned beef at $8.00 a pound, I won't make this again.

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nolagyrl

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Apr. 9, 2009

I put the casserole together the night before so I inverted the recipe (the bread was on top). I used leftover Guinness Corned Beef and Cottage Cheese Bread I which is really dense and both recipes are from this site. I also used Thousand Island Dressing vs. Russian. This is much better than the corned beef/noodle recipes. I would first use the leftovers for a sandwich, then this recipe and the last resort would be a noodle recipes.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Mar. 29, 2009

Great substitute for the sandwich! Here are the changes I made thanks to other reviews . . . 1. I made half of the recipe since it was just me eating it - I used a 9X9 square glass pan and it was perfect! 2. The upside-down method worked really well - you spray the pan with cooking spray, add the meat, kraut, dressing, cheese, and THEN the bread. 3. The bread should be sprayed with cooking spray as well. I thought maybe tossing it with olive oil would have worked nicely too. Also, I roughly chopped up the meat to make it easier to scoop out of the pan later. 4. I used reduced-fat 1000 Island dressing and used a bit more than half since I like the flavor. 5. Season the bread with PEPPER and NO MORE salt!!! The corned beef and kraut are salty enough! 6. I baked for about 25 minutes uncovered and then served it with a crisp green vegetable :) ***Addendum*** I have now made this recipe many times! 1. Tossed quite a few cubes of bread in olive oil and just threw them on top of the casserole. The bread shrinks when it bakes so feel free to pile them on there. 2. I accidentally bought pastrami and it turned out just fine!

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Jessica

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

We love this and have made several times. I put the meat on the bottom, then sauerkraut, 1,000-island dressing, and top with bread cubes lightly tossed with melted butter. I bake for about 15 minutes until the bread gets crispy, then add grated swiss and bake until the cheese melts. I usually end by broiling the cheese for a minute or two. Yummy.

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mrsoofie

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Reviewed: Mar. 23, 2009

I made this with the leftover corned beef from St Paddy's Day last Tuesday - good way to use those left-overs, after you have had them a couple nights already. Used the "Russian Style Creamy Dressing" from this site, and toasted the bread cubes before-hand. Made a layer of bread cubes, saurkraut, beef, dressing, and second layer of cubes. Added the cheese after the first 20 minutes of cooking. I love reuben sandwiches, but now I love this even better - don't have to worry about it falling apart when you try to eat it, and it seemed a little less fatty, since no butter/margarine was used to grill the sandwich. Thanks for another great addition to the recipe box!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Mar. 23, 2009

We are huge reuben fans and this was not good at all. I would rather make the sandwich.

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Hillary

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Reviewed: Mar. 18, 2009

I made this last night. My husband and I both enjoy reubens so thought it would be a good dish. My husband did not like it at all, the sourkraute was way to overpowering for him. Maybe if I had used only half the amount of the kraute it would have been better. Not sure if I'll ever try this again with a few tweeks.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

My husband loved this. I baked the crumbs first like I read in other ratings. It is a keeper. The only problem will be trying to find corn beef when it isn't in season. Thanks for the great and easy recipe.

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CDCHESN

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