Reuben Casserole

“I made this and found it unpalatable.It was soggy, gooey, and tasted bad.It wasn’t at all akin to a Reuben Sanwich.It went down the disposal.”

“I have made this recipe, found it somewhere before, and its delicious!!!I made it just as described, using dark rye.It was a really nice spin on an old favorite.About the only change I plan to make when I make it again is to use my own homemade dressing, I didn’t care much for the bottled one I used.”

“Good recipe butbetter after a few changes. Soggy with bread on bottom so I put bread on top. Also I used Thousand Island dressing instead of Russian dressing. I also add 1 TBS. caraway seeds on top of the sauerkraut layer. My wife loved it.”

“I thought this was excellent.I will be making this more often.I did add some sour cream mixed with the sauerkraut.It turned out great.”

“I went to the deli and asked for 1 cm thick slices of corned beef and then cut them into cubes rather than strips.This tastes delicious!!I live by myself and I ate it for an entire week a couple months ago without getting tired of it.I found that it was difficult to fit everything in the casserole dish and ended up not being able to add all the cheese.It definitely needed all the cheese.I used 1,000 island dressing also.Yumm!Reviewing this makes me want to make it again.”

“What a wonderful taste and you can’t get any easier than this!The only thing I would do next time is cut the meat into small pieces (no knife needed then).Really good served with cole slaw!”

“I enjoyed this.It was simple and tasty, although the texture was a bit too soggy…. and I even baked it UNcovered to try to avoid that.I added onions on top of the sauerkraut to pick up the flavor a bit.It’s worth making again for sure.Thanx for sharing!”