"Oddly I had never had a Reuben sandwich until this year but once my husband and I tried it, we both declared it "The best sandwich of all times, ever, true story!" Someone mentioned a Reuben Casserole to me and I had to give this a try. We made this and (after a little tweaking) everyone happily wanted to slam their face right into the baking dish to eat this."
- 16 oz sauerkraut, rinsed and drained well
- 1/2-1 tsp Whole Caraway Seed (we toast and grind it but Penzey says to throw it in whole)
- 12 oz corned beef, shredded or cubed
- 1 cup shredded Swiss cheese
- 1 cup shredded Monterrey jack cheese
- 1/2 cup Mayonnaise
- 1/2 cup Russian dressing (see notes for recipe)
- 2 slices rye bread, dried and made into bread crumbs (about 1 1/2 cup crumbs)
- 3 tbsp butter, melted butter
- Preheat oven to 350 degrees.
- Toast the bread crumbs with melted butter until just turning golden brown, set aside.
- In a 9 x 13 glass baking dish, spread the sauerkraut in the bottom and sprinkle with ground, toasted caraway seeds.
- Add an even layer of corned beef then an evenly mixed layer of Swiss and Monterrey jack cheese.
- In a small bowl, mix the mayonnaise and Russian dressing together then spread over the layer of cheese.
- Evenly sprinkle toasted breadcrumbs over the top of the casserole.
- Bake for 40 to 45 minutes or until bubbling.
I was told that for a true Reuben, you need to use Russian dressing, not Thousand Island dressing but it's almost impossible to find pre-made Russian dressing so here's the recipe: 1/2 cup Mayonnaise 1/8 cup Cocktail Sauce (you can substitute ketchup) 1 Tbsp Creamy horseradish sauce 2 Tbsp yellow mustard 1 tsp minced onion