Reuben Casserole

REUBEN CASSEROLE

The 18^th Annual Bake-Off cookbook brings us a recipe that I was incredibly excited to try. I truly love Reuben sandwiches (and Rachels, by-the-by), so I figured a Reuben casserole would be a delicious dinner as we move into these first cool days of autumn.

Reuben Casserole

11 oz. can sauerkraut, drained

2 medium tomatoes, sliced

2 tbsp Thousand Island dressing

2 tbsp butter

8 oz. shredded corned beef

2 C shredded Swiss cheese

1 canister 6 or 8 biscuits

¼ tsp caraway seed OR fennel seed

Spread sauerkraut in bottom of 12x8 in baking dish. I would definitely recommend strenuously draining the sauerkraut before beginning this recipe. I would also recommend using the 12x8 or even a 13x9 pan, because with a shallower dish the juices will bubble over the sides of the dish up during cooking and you’ll have a stinky burning mess on the bottom of your oven.

Top sauerkraut with tomato slices. Dot with butter and dressing. I cut the butter into slices first, then into little quarter chunks.

Cover with corned beef and sprinkle with cheese. Bake at 450^oF for 15 minutes.

Separate biscuits into halves or thirds. Slightly overlap biscuits on top of casserole to cover. Sprinkle with seeds. Bake at 425^oF for 15 to 20 minutes until biscuit topping is golden brown.

Wow, this was a surprise winner. I’m not usually a huge fan of casseroles, but this was pretty delicious. All of the ingredients and flavors are true to a good Reuben sandwich (except maybe the biscuits). If I make this again, I will probably add a little more salad dressing. I would also substitute out the pre-made biscuits for some homemade pumpernickel or rye dough dollops. But, all-in-all, a tasty dinner and a good re-warm for lunches in the toaster oven or the microwave.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!