Ingredients with Measurements:
- 1 pound corned beef, sliced
- 1 can sauerkraut, drained
- 1 cup Thousand Island dressing
- 1 cup shredded Swiss cheese
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 6 slices rye bread, cubed
- 2 tablespoons butter, melted
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, combine the corned beef, sauerkraut, Thousand Island dressing, Swiss cheese, onion, and parsley.
3. Spread the mixture evenly into the baking dish.
4. Top with the cubed rye bread.
5. Drizzle the melted butter over the bread cubes.
6. Bake for 30-35 minutes, or until the casserole is heated through and the bread cubes are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 460
Fat: 32g
Carbohydrates: 16g
Protein: 25g
Substitutions for ingredients:
- Pastrami or roast beef can be substituted for the corned beef.
- Provolone or mozzarella cheese can be substituted for the Swiss cheese.
- Russian dressing can be substituted for the Thousand Island dressing.
Variations:
- Add sliced mushrooms to the mixture for extra flavor.
- Use pumpernickel bread instead of rye bread.
- Top with crumbled bacon for added crunch.
Tips and tricks:
- Make sure to drain the sauerkraut well to prevent the casserole from becoming too watery.
- Cubing the bread allows for even distribution throughout the casserole.
- Let the casserole cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the casserole on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of coleslaw or potato salad.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Coleslaw or potato salad
Troubleshooting advice:
- If the casserole is too watery, drain the sauerkraut more thoroughly next time.
- If the bread cubes are not golden brown, broil for a few minutes at the end of cooking time.
Food safety advice:
Make sure to cook the casserole to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The Reuben sandwich was first created in Omaha, Nebraska in the early 1900s. The casserole version is a twist on the classic sandwich.
Flavor profiles:
Savory, tangy, and cheesy.
Serving suggestions:
Serve hot and enjoy as a main dish.
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