Reviewed: Aug. 17, 2012

Cut the recipe in half and it still made plenty for my family of 5. Only thing I would do differently next time is maybe use a little less of the sour cream and thousand island mixture, I felt like there was too much dressing.

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Carrie

Cooking Level: Intermediate

Reviewed: May 20, 2012

just okay. It was too rich for us.

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SHECANDOIT

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Made this for supper tonight and is was fantastic! Will definitely make this again!

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Achalbur

Reviewed: Jun. 8, 2011

All I can say is...yummy. This taste's exactly like a reuben sandwich. I loved everything about it. I followed instructions exactly. I might use a little less dressing next time. But my husband and 2 1/2 yr old daughter and I loved it.

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trhjrh06

Reviewed: May 11, 2011

So much easier to eat than the sandwich!!!

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TOONIES

Cooking Level: Expert

Home Town: Pittston, Pennsylvania, USA

Reviewed: Mar. 24, 2011

Excellent recipe, thank you! I adjusted it to our taste... used turkey instead of corned beef and wheat bread isntead of rye. I used light sour and no margarine at the end as well. Turned out great! I also enjoyed leftovers even if the bread got a little soggy.

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Little V

Cooking Level: Intermediate

Reviewed: Mar. 15, 2011

This tasted just like a reuben sandwich and my husband said it was even better!! :) I used deli corned beef and had them slice it about 1/2" thick, which worked out well and made it very easy to cut into cubes... The only ingredient changes I made were I didn't add the minced onion (we didn't miss it and besides, there are no onions on a reuben sandwich), I used LIGHT sour cream instead of regular, and I only used 10 slices of just the light rye bread because that's what I had on hand... To keep them from getting too soggy, I toasted the bread cubes first and made sure to squeeze out as much of the sauerkraut juice as I could before I layered it on top of the bread cubes... For the topping, I slightly crumbled about 1 cup of the toasted bread cubes and then tossed them in the melted butter, then sprinkled them on top of the cheese... Oh, and I sprayed the foil w/PAM before covering it, to keep it from sticking... YUM! YUM! I will definitely be making this again!

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Chef Eeyore

Cooking Level: Intermediate

Reviewed: Jan. 1, 2011

This recipe is excellent! Served this for New Years' dinner to my parents, everyone loved it. Only had lt. rye bread, used a little less dressing, and added some caraway seed & a little garlic powder. This cooks up so you can slice it like lasagna--will definitely add this to one of our regular recipes!

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t. hayes

Reviewed: Oct. 19, 2010

If you like rueben sandwhiches you'll love this, its basically a knife and fork version. different and yummy!! i did take others suggestions and toasted the bread first, i also cut the recipe in half and it was plenty for two people. i will definately make it again :)

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byrd

Cooking Level: Beginning

Reviewed: May 26, 2010

Love this recipe! It is a favorite in my family, even my 2 and 3 year olds love it. We're not big fans of corned beef so I substitute turkey and it tastes great!

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