Reviewed: Nov. 9, 2002

I love reuben sandwiches! This is a close substitute...casserole style. My daughter wasn't too keen on the sauerkraut but ate the rest. However, I reduced the mustard by half. It would have been too much had I used the amt required.

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DREGINEK

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Reviewed: Oct. 26, 2002

My husband loved this dish. (He's crazy about Reubens.) I added a heaping Tbls of horseradish 1/2 cup of onions and also cubed ten slices of rye bread with a little over a cube of melted butter. Prep time was 30 to 40 minutes.

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SLANGDAWG

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Reviewed: Oct. 9, 2002

Good flavor but needed a little more bread crumbs, all in all good. Thanks for sharing.

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JAZZY-GIRL

Cooking Level: Expert

Home Town: Stryker, Ohio, USA

Living In: Pittsford, Michigan, USA

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Reviewed: Oct. 5, 2002

I have made this recipe many times now. We love it. I do a little tweaking. I use a little extra beef and cheese, and alot of bread crumbs. I also buy a large aluminum deep-dish casserole pan so everything fits good.

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JABLEC

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Reviewed: Jul. 26, 2002

This was a very different casserol. I prefer a lot more rye bread that the original, so I cubed about 7 pieces of bread and rather than crush, I left them cubed. But otherwise, very easy to follow and nice for a change. KMAN

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KATMANI

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Reviewed: Jun. 14, 2002

Hmm. I love reubens, but I didnt' really like this, particularly the egg noodles (maybe it's just the brand I bought). The noodles came out soggy (cooked dead, but still raw tasting), and indistinguishable from the sauerkraut. Also, the Grey Poupon mustard was too heavy. I will either put less next time, or try French's. The rest of the casserole is really good though (the butter crumbs on top).

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 2, 2002

Delicious recipe! I doubled the bread crumbs and butter and next time might make a little more sauce because it wasn't as runny as a good Rueben sandwich is. I split the dish in half and gave one half to a friend and froze the other. It froze beautifully. This is a definite keeper!

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ANGIE JONES

Cooking Level: Intermediate

Home Town: Athens, Tennessee, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Jan. 24, 2002

My kids wouldn't touch this, but my husband and I loved it! It's great left over on top of Rye toast!

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TRUSS42

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Reviewed: Dec. 3, 2001

My family loves Reubens and this rated at the TOP! I like more bread crumbs and butter to give the top a crusty layer.

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DNESLER

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Reviewed: Oct. 24, 2001

Great recipe! I'm not the big fan of Reuben sandwiches--my boyfriend is. But, even I really liked this! I toasted some rye bread for croutons while the oven was preheating--I didn't even crush them into crumbs. Also, I didn't rinse the sauerkraut--I wanted a stronger taste. THIS IS GREAT!

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