Reuben Casserole Surprise!

We LOVE this casserole, but…

Two things – and really, these are GOOD SURPRISES – not like with those mid-century casseroles where the “chicken” turns out to be pulverized saltines or something.


Surprise Number One: this tasty little casserole is Gluten-Frikkin-Free! The original recipe, from the nice folk at Taste of Home, called for crushed rye crackers.

Turns out, you do not need them, so, Gluten-Free and all that, bonus!

Surprise Number Two: due to a case of freezer mistaken identity, the second time I made this casserole, for friends, I ended up with shredded pork instead of the corned beef I thought I had stashed in the back behind the ice cubes.

Turns out, the pork was also pretty darned terrific in this casserole, so, again, bonus!

Leftover corned beef or pork, ranch dressing (which I used the first time I made this casserole) or thousand island dressing (which I used this time); it all works a treat!

A note on the salad dressing(s): I checked the labels, and both Hidden Valley Ranch and Ken’s Steak House Thousand Island are gluten-free, so, no worries there!

•24 oz jar sauerkraut, rinsed and well drained
•Diced or shredded leftover corned beef or pork (I had a couple of cups)
•Thinly sliced strips of Swiss or Gruyère cheese (about 8 oz)
•Thousand Island or Ranch dressing
•Grape tomatoes, quartered
•Seasoned (or plain) butter – melted
•Chopped fresh parsley – for garnish

Seasoned Butter:
•1/4 cup unsalted Irish butter, melted
•1/8 tsp chili powder
•1/8 tsp garlic powder
•1/8 tsp chives
•1/8 tsp Seasoned Salt
•1/8 tsp parsley
•1/8 tsp Aleppo pepper
•1/8 tsp paprika

Heat your oven to 400º and apply cooking spray to a large baking dish – I used an eleven inch round casserole.

Whisk the seasonings into the melted butter in a small bowl and set aside.

Arrange half of the drained and rinsed sauerkraut in the bottom of the prepared baking dish, then top with half the corned beef or pork, and half of the Swiss cheese.

Repeat with the sauerkraut, meat, and cheese.

Drop the salad dressing by tablespoons over the top cheese layer, then spread with a knife to cover.

Scatter the quartered tomatoes over the top of the baking dish, then brush with the melted seasoned (or plain) butter.

Bake, uncovered, for about 35 minutes, until the casserole is heated through and the cheese nicely melted.

Sprinkle with chopped fresh parsley, and set aside to rest on a rack for about ten minutes before serving.


My new, very favorite casserole!

A note on the sauerkraut: I used a jar of German sauerkraut from my market’s “International” aisle, but feel free to use your own fave – or even home made.

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