Almost a Reuben Casserole

I had some leftover Barbecued Corned Beef in the freezer, a rather fine jar of German sauerkraut in the pantry, and some cherry tomatoes that needed to be used.

What to do?

Well, with a little help from the nice folk at, I was able to gather my ingredients, make a few substitutions where needed, and cobbled together one of my new fave ways to enjoy leftover corned beef, Gram’s Corned Beef Salad not withstanding.

Oh, and did I mention that it is Gluten-Free? Bonus!

•24 oz jar sauerkraut, rinsed and well drained
•Diced leftover corned beef -my Barbecued Corned Beef worked a treat
•Thinly sliced strips of Swiss or Gruyère cheese
•Thousand Island or Ranch dressing
•Grape tomatoes, cut in half
•Seasoned butter – plain, unsalted butter is fine, too

•1/2 cup unsalted Irish butter, softened
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp dried chives
•1/4 tsp Seasoned Salt
•1/4 tsp dried parsley
•1/4 tsp Aleppo pepper
•1/4 tsp paprika

Preheat your oven to 400º and apply cooking spray to a casserole – I used an 11 inch open baking dish.

Arrange half the drained and rinsed sauerkraut over the bottom of the baking dish, then top with chunks of corned beef and then cheese.

Note: I realize that I haven’t given quantities for much of anything but the sauerkraut. This was a “leftovers” dish, and I had ample beef, cheese, and tomatoes to make it work.

For a little guidance; the original recipe called for a 1-1/2 quart casserole, and their amounts were as follows:

•1-3/4 cup sauerkraut
•1/2 lb corned beef
•2 cups cheese
•2 medium tomatoes, thinly sliced

Back to the casserole!

Top the first layer in the baking dish with the remaining sauerkraut, then cover with more corned beef and cheese.

Drizzle the salad dressing over the top.

Note: again, this was a “leftovers” dish for us, and I had no Thousand Island in the house. Ranch, however, we both thought, worked a treat, so go ahead and try that.

Scatter the grape tomato halves over the top, then dot the whole shebang with softened seasoned (or plain unsalted) butter. I happened to have some Seasoned Butter leftover from Roasted Corn on the Cob, so…

Pop into the oven, uncovered, and bake for about 35 minutes, until heated through and you have spots of browned bits across the top.

Remove from the oven and allow to rest for ten minutes before serving.


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