I like Reuben sandwiches. When I was growing up, my mom made Reubens a lot, and we always looked forward to eating them. I'm not sure why, but my mom used potato pancakes instead of rye bread.
I'm not a fan of rye bread, so that has always been okay with me.
Anyway, this casserole is a lot easier to make than regular Reuben sandwiches, and it tastes just as good.
Maybe even better.
Reuben Sandwich Casserole
Combine mayonnaise and Thousand Island in a small bowl, set aside.
Stir together sauerkraut, corned beef, noodles, and Swiss cheese. Add dressing mixture, mix well.
Add mixture into a 9x13 baking dish, smooth the top. Sprinkle shredded cheese over top.
Bake for 30 to 40 minutes, until cheese is melted and mixture is heated through.
*You could substitute a loaf of cubed rye or pumpernickel bread for the noodles. That would make the casserole more authentic. I've also considered using mashed potatoes instead, and making them into a layer on the bottom of the pan. I think that would make the whole thing very different, but I haven't had the courage to deviate from this version (that I like so much).
Photo courtesy of kimberlykv on Flickr
© 2009 – 2016, Tara Ziegmont. All rights reserved.