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Reuben Casserole with Thousand Island Dressing

I love Reubens of all variety — classic Reubens with sauerkraut, alternate Reubens with coleslaw (which is called a Sycamore at the fantastic fast food restaurant, Tops, in the Pasadena, CA, area), and slightly more healthy Rachels with coleslaw and turkey instead of corned beef.

But Reubens can’t be found everywhere, so when I found myself with left over sauerkraut from Sunday’s dinner, I searched around and found this recipe on Betty Crocker. It’s not perfect, so I’d love to hear how you’ve modified it. Richard and I thought it was good, but a little too liquid. I think using leftover home-made mashed potatoes instead of instant might fix the problem. I’ll update when I cook this one again after St. Patrick’s Day.

Reuben Casserole with Thousand Island Dressing
Serves 6
Try this tasty casserole when you're craving the flavors of a Reuben sandwich but you can't find a good deli nearby.
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Prep Time
10 min
Cook Time
30 hr
Total Time
30 hr 10 min
Prep Time
10 min
Cook Time
30 hr
Total Time
30 hr 10 min
For the casserole
  1. 2 cups water
  2. 3/4 cups milk
  3. 3 tbsp butter or margarine
  4. 1 tablespoon yellow mustard
  5. 1 pouches (4.7 oz each) Betty Crocker™ sour cream and chive mashed potatoes
  6. 1 cup corned beef, cut into 1/2-inch pieces
  7. 1 can (14 1/2 ounces) sauerkraut, drained well (rinse to taste)
  8. 2 cups shredded Swiss cheese
  9. 4 teaspoons caraway seed, if desired
For the dressing
  1. 1/2 cup mayonnaise
  2. 1/4 cup ketchup
  3. 1/4 cup sweet pickle relish
  4. 1/4 cup dill pickle relish
  5. 1 pinch salt
  6. 1 pinch ground black pepper
Directions for the casserole
  1. Heat oven to 350ºF. Grease or spray 2 1/2-qt baking dish.
  2. Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 1 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
  3. Spread about 1/2 of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
  4. Bake uncovered about 30 minutes or until cheese is light golden brown.
  5. Serve with Thousand Island dressing on the side.
Directions for the dressing
  1. Combine all dressing ingredients and mix well. Store in an air tight container in the fridge.
  2. Can be made in advance, but should be well chilled before topping casserole.
Notes
  1. Remember to drain your sauerkraut well to prevent excess liquids.
  2. I don't like my Thousand Island dressing too sweet, so I use dill and sweet pickle relish. Dill pickle relish can be hard to find in some parts of the country. You could try using mustard relish, or just use the sweet pickle relish and omit the dill. You could also add a squeeze of lemon juice to cut the sweetness as well.
Adapted from Betty Crocker
Adapted from Betty Crocker
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