Reviewed: Nov. 24, 2009

Not pretty, but it's tasty.

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 12, 2009

This is a fantastic recipe. I took a couple of suggestions from other reviewers and used marble rye and toasted the bread cubes. I drizzled 4 TBSP. of melted butter over the bread cubes before I toasted them. I kept out 1 cup of the toasted bread cubes and crushed them for the topping. I also drained and rinsed the sauer kraut and squeezed out all of the excess moisure that I could. I layered the ingredients as the recipe stated, but did not drizzle with the melted margarine, as I used the butter when toasting the bread cubes. This turned out as close to a grilled reuben as you can get. My DH loved it and had 3 helpings. The corned beef was expensive $9.99/lb, but if you figure what it would cost to have a good grilled reuben out, it was a bargain. I had the deli cut the corned beef into 1/2" slices so when I got home all I had to do is cube it. A wonderful recipe that will be made many more times for my family and friends. My co-workers are in for a treat at our next pot luck. Thanks for the recipe and the tips!

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CONNIE STORLIE

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Reviewed: Aug. 27, 2009

Wonderful! So easy to make!

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somnry2003

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Reviewed: Aug. 25, 2009

Fantastic! My tasters screamed with joy. I've made them try quite a few but this was the winner.

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Marne P

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Reviewed: Jul. 29, 2009

This was very good. It would be great served as a pitch in dish. We had corn chowder with it but after dinner my family and I was like, "What next!!??".

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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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Reviewed: Jun. 9, 2009

This was okay, but not as good as yummy reuben.

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Sheri

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Mar. 23, 2009

Super delicious. I used corned beef lunchmeat because the recipe doesn't say to used cooked but I figured it must be. So good! A little expensive but get your corned beef at Aldi and cook yourself, much cheaper.

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red42897

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Reviewed: Jan. 21, 2009

I made this tonight and it is very good. I messed up the recipe a bit. I used too much bread, but it made it more like a sandwich to be honest. I just sort of made it from memory. Guess my memory isn't that great! I skipped the sour cream and used about a half cup Thousand Island dressing squirted over the casserole. Good...and I'll have it again. Hubby liked it.

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willowbas

Cooking Level: Expert

Home Town: Conway, Arkansas, USA

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Reviewed: Jan. 16, 2009

Mmmm good! I used light sour cream & used rye/pumpernickle bread combo instead of two seprate breads. I cut the recipie in half for my huband and I but next time I make it I think I will need to make the full amount. My husband couldn't stop eating and we also like leftovers for lunch the next day.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 11, 2008

I HAVE TAKEN THIS TO MANY EVENTS, AND THEY ALWAYS ASK FOR THE RECIPE. IT'S A FANTASTIC DISH. KATHY FROM WI.

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HELMBOWL

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Reviewed: Jun. 14, 2008

Next time, I'll about 1/2 to 3/4 of the thousand island/sour cream mix. There was so much that I felt I should put some lettuce on my plate for a salad. Besides this, it was good! I only used dark rye bread to avoid having to increase the cost by buying 2 different types. And my grocery store didn't offer shredded swiss cheese, but I just put slices on the casserole and that worked fine. Finally, I cut the recipe in half for 2 people and have PLENTY of leftovers!

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Megan

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 2, 2008

OMG...I really don't know what to say... except it's THE BEST casserole EVER! I wouldn't alter this. I did have to substitute butter for margarine, & I couldn't find sliced rye, so I used those neat loaves you get at a bakery.

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ErrieDerrie

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Reviewed: Mar. 1, 2008

Fabulous! I scaled the recipe to six servings, but that was the only change made, other than using those round rye and pumpernickel loaves rather than pre-sliced bread. This was awesome, I cannot heap enough praise on this recipe. My seven year old wouldn't eat it, but all the rest of us loved it. I will make this again and again. I also think it would make a killer dip, with the corned beef shredded and all the filling baked in a round pumpernickel loaf and served with toasted party rye rounds. My compliments to your husband's aunt, Aveyed, and to you for passing this along.

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Feb. 20, 2008

Yummy! I made the recipe as is - except I reduced the meat to 3/4 pound - and had the deli shred/slice it for me real thin instead of cutting it into bite-size pieces myself. Left the rest the same and the whole family raved over it. Definitely a keeper!

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jan. 29, 2008

This was pretty good. I used another recipe from this site to cook my corned beef prior. It is the Corned Beef and Cabbage II recipe--which I highly recommend. I used only light Rye bread, that's all I could find. I think I needed a stronger flavor of Rye than what I used. I used fat free thousand island & I don't recommend that. I think it needs more flavor from the dressing than the fat free offers. I did, however, use the light sour cream and would do that again. This dish tasted much better as leftovers. I will make this again with using darker rye and thousand island with some fat!

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12JENNAYS

Cooking Level: Expert

Home Town: Ankeny, Iowa, USA

Living In: Lees Summit, Missouri, USA

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Reviewed: Jan. 15, 2008

I used a bit more bread but we loved this. Kind of changed things up than the regular ruebens. Awesome!!

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BIGLERMOM

Cooking Level: Expert

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Reviewed: Jan. 7, 2008

This recipe is delicious! Thank you! Tastes like a Big Mac. Yum. Instead of using 2 different breads I used the Pepperidge Farm Rye/Pumpernickle Swirl Bread and layered the ingredients: bread, kraut, beef, dressing, cheese, repeat. Fantastic! Although I haven't tried it, I'm sure this recipe would be good using chicken and light dressing to cut a few calories.

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Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Sep. 19, 2007

I made this for dinner last evening, and made a couple of substitutions. I substituted fat free sour cream and fat free thousand Island dressing for a lighter fare. I also used PAM on the baking dish and used real butter (better for you than margarine). I also used strictly light rye bread cubes. The recipe came out great and it was actually healthier than the original. Great recipe!!!

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David W. Smith

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Buckhannon, West Virginia, USA

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Reviewed: Aug. 13, 2007

This was fantastic!!!!! I toasted the bread prior assembling the casserole and it did not get soggy at all. I also decrease the amount of swiss cheese to 2 cups. Other than that, followed the recipe exactly and was very happy with the results. This will definitely become one of our regular recipes.

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