Reviewed: Feb. 14, 2005

This was pretty tasty but you can't beat a traditional Reuben sandwich! I used some very strong English mustard, so I added some Thousand Island dressing for sweetness, and a more authentic Reuben taste. I boiled the pasta for 5 or so minutes so that it had softened a little. I halved the recipe, but thought that one can of sauerkraut was too much. I might make this again, but with less 'kraut and a little more cheese. Thanks, Sierra!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2004

This recipe was so so. I love reubens but this recipe needed more corned beef. plus, the noodles were still crunchy in some spots and I even cooked it longer than the recipe called for. Too much mustard, and not enough rye bread on top. I think that it would be better if the noodles were pre cooked, more beef and rye bread, and less mustard. I will try to make it again though with the adjustments! :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EMENDEZ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2004

Tasty, but I still prefer reubens in sandwich form.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Seth Menning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2004

I kept asking myself why I didn't just make a reuben sandwich. This was pretty messy & we ended up slopping it on rye bread and eating like a sandwich. Doubt I'll make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BARRETTR

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2004

Great recipe, everyone loved it!! Was very easy to make as well. Used 1 can of cream of onion soup and one can of cream of mushroom soup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KBOB1015

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2004

This recipe ROCKS! Next time, I will not use quite as much sauerkraut tho. VERY yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHRISTIF

Cooking Level: Intermediate

Home Town: Menomonee Falls, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2004

Excellent recipe! I did use more bread than called for. My husband and I had 2nd helpings! I also invited the neighbor over for leftovers and he loved it too. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IMSONUTTY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2004

Was a real hit ot our house- a nice change from the regular corned beef and cabbage. Most likely will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

XRAYMENOW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2004

I am sorry to rate this so low but we thought it was awful! I followed the recipe exactly, thinking what a great way to use up the St. Patrick's leftovers. We love Reuben sandwiches so I don't know what the problem is. I ate my portion, but my husband wouldn't eat his after the first few bites. Broke my heart with all those ingredients, especially the Swiss cheese. Sorry-

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2004

Easy, delicious! I also cooked the noodles while preparing the rest and cut cooking time to 35 minutes. Used cream of celery instead of mushroom. Used about 5 large slices of rye bread. Really makes a lot - would be a fun, different dish to bring to a dish to pass party. Thanks!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TARA1218

Home Town: Rochester, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2004

I like this recipe, because it is a change from the ordinary, yet delicious. I modify it by doubling the corn beef and rye bread. Then, I keep the bread in cubes after drying it. One suggestion--if using very heavy egg noodles (like kluski), make sure to boil first, and reduce the milk

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RACHELM1965

Cooking Level: Intermediate

Home Town: Keene, Texas, USA

Living In: Clifton, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2004

I just love this recipe - it really tastes authentic! Just keep an eye on your ingredients & make sure that you are using equal parts of everything so that one flavor doesn't overpower another. Thanks for this unique recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2004

Really good and easy. I followed the advice of other reviewers: drained sauerkraut but did not squeeze, preboiled the noodles, cubed bread and left it that way and doubled the butter. The proportions were perfect. I would change nothing else.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Peach822

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2004

Very good. Kraut doesn't overpower the other tastes. I used pork kielbasa and my family loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2003

Not a fan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BPQ01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2003

It was easy--and it oven cooks for an hour so plenty of time to leave it and do other things. I used mild sauerkraut and reduced it just a little (15 oz. cans). I had no trouble at all with the noodles, but frankly I eyeballed them and they worked out to a single even layer, so I think maybe this is a recipe you have to use the perfect sized baking dish for. I also didn't squeeze-drain my sauerkraut, just drained it loosely and had plenty of liquid. Used a little extra bread--just cubed instead of crushed--and was glad I did.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CMITC0

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2003

Very tasty, satisfying meal. As recommended by most other reviewers, I used more rye bread than shown (I cubed a whole loaf of rye bread for the topping). My mods: I used deli-sliced provolone cheese instead of swiss cheese, tripled the onion, poured 1/2 water over the noodle-layer (to make sure they all cooked), used 1/2 more milk than shown, and left out the sauerkraut. It was fabulous!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PILOTGAL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2003

Excellent! I took this to a picnic and everyone loved it! Would definately use more bread crumbs next time since you couldn't taste a whole lot of the rye bread which I love. A definate keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

THEBREESES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2003

I used turkey pastrami and reduced fat cream soup, and it still tasted great. I even used homemade rye bread! You have to be a fan of sauerkraut though, b/c the tanginess can be overwhelming, but I love a good reuben sandwich, so I'm not afraid. It makes a ton though, so be prepared for the leftovers!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAMATAREDDY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2003

My family LOVES this dish; I have made it at least 5 times by now. The only problem I had was some of the noodles not getting saturated enough to soften; they were still uncooked - I simply cooked the noodles while I was assembling the other ingredients and cut the cooking time down to 25-30 minutes. This is a keeper - it is already typed up and in my recipe book to pass down to my kids!! Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TLINSE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reuben Hot Dish

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!