Reuben Casserole
Posted: Fri Apr 12, 2019 8:57 pm
I made the Reuben casserole the other day and it was AMAZING.
Reuben Casserole
* 6 to 8 large potatoes (or one per person and two for the pan) sliced in thin chips.
* 1 large onion cut in slivers
* shredded cheddar cheese (lots)
* garlic powder, black pepper (skip the salt as Corned beef is already salty)
* enough milk to just cover potatoes.
* 1 cooked Corned Beef cut and shredded into bite size pieces
* 2 jars old fashioned crispy sauerkraut
* Swiss cheese slices - enough to well cover casserole top
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Start just like you are making augratin potatoes, but skipping the butter and salt, since corned beef has plenty of fat and salt. Slice up potatoes and onions on a mandolin. Stir them both together with the garlic powder and black pepper. Mix in the shredded cheddar cheese. Spread out into a greased casserole dish in a nice layer. Add enough milk to just about cover the potatoes. Bake at 350 F about 15 minutes, until the potatoes about half way done. Remove from the oven. Cover the top of the potatoes with a layer of the cooked chopped corned beef. Add a nice thick layer of sauerkraut on top of that. Return to the oven another 15 to 20 minutes until the potatoes completely done. Remove from the oven and top with a layer of Swiss cheese and return to the oven just long enough to melt and toast the cheese. (approx 5 min)
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I made a big flat roaster full and with 5 adults and Kid eating there were NO leftovers.
Reuben Casserole
* 6 to 8 large potatoes (or one per person and two for the pan) sliced in thin chips.
* 1 large onion cut in slivers
* shredded cheddar cheese (lots)
* garlic powder, black pepper (skip the salt as Corned beef is already salty)
* enough milk to just cover potatoes.
* 1 cooked Corned Beef cut and shredded into bite size pieces
* 2 jars old fashioned crispy sauerkraut
* Swiss cheese slices - enough to well cover casserole top
-----
Start just like you are making augratin potatoes, but skipping the butter and salt, since corned beef has plenty of fat and salt. Slice up potatoes and onions on a mandolin. Stir them both together with the garlic powder and black pepper. Mix in the shredded cheddar cheese. Spread out into a greased casserole dish in a nice layer. Add enough milk to just about cover the potatoes. Bake at 350 F about 15 minutes, until the potatoes about half way done. Remove from the oven. Cover the top of the potatoes with a layer of the cooked chopped corned beef. Add a nice thick layer of sauerkraut on top of that. Return to the oven another 15 to 20 minutes until the potatoes completely done. Remove from the oven and top with a layer of Swiss cheese and return to the oven just long enough to melt and toast the cheese. (approx 5 min)
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I made a big flat roaster full and with 5 adults and Kid eating there were NO leftovers.