Rueben Brunch Casserole Recipes

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TRADITIONAL REUBEN CASSEROLE



Traditional Reuben Casserole image

This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!

Provided by AVEYED

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups thousand island dressing
1 cup sour cream
1 tablespoon minced onion
6 slices dark rye bread, cubed
6 slices light rye bread, cubed
1 pound sauerkraut, drained
1 ½ pounds corn beef, cut into bite-size pieces
2 ½ cups shredded Swiss cheese
¼ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a bowl, mix the thousand island dressing, sour cream, and onion.
  • Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
  • Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Nutrition Facts : Calories 637.7 calories, Carbohydrate 28.2 g, Cholesterol 114.6 mg, Fat 44.2 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 18 g, Sodium 1545 mg, Sugar 9 g

BAKED REUBEN CASSEROLE



Baked Reuben Casserole image

Baked Reuben Casserole is like a huge reuben sandwich for a crowd! Layers of rye bread, pastrami, sauerkraut, Swiss cheese and special sauce!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

6 slices rye bread (dark or light), (divided use)
1 pound thinly sliced pastrami or corned beef, (divided use)
14.5 ounce can or jar sauerkraut, (drained well)
4 cups shredded Swiss cheese, (divided use)
2 teaspoons caraway seeds, (divided use)
1 cup chopped dill pickles
1 cup milk
3 large eggs, (beaten)
⅓ cup thousand island dressing
¼ cup yellow mustard

Steps:

  • Preheat oven to 350f degrees. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
  • Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
  • Spread cubed bread into the bottom of the prepared baking dish.
  • Cover evenly with half of the pastrami.
  • Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
  • Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
  • Next, top with remaining pastrami. I gently push down to help compact it all a bit.
  • Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
  • In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
  • Pour mixture evenly over the casserole.
  • Top with breadcrumbs.
  • Cover with foil.
  • Bake for 45 minutes.
  • Remove from oven, let rest for 5 minutes then slice and serve.

Nutrition Facts : Calories 274 kcal, Carbohydrate 13 g, Protein 20 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 795 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

REUBEN CASSEROLE



Reuben Casserole image

Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10

4 cups water
1 1/2 cups milk
1/3 cup butter or margarine
1 tablespoon yellow mustard
2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
4 teaspoons caraway seed, if desired
Thousand Island Dressing, if desired

Steps:

  • Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.
  • Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
  • Spread about 3 cups 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.
  • Bake uncovered about 20 minutes or until cheese is light golden brown.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 3 g, TransFat 1/2 g

REUBEN BRUNCH BAKE



Reuben Brunch Bake image

I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. -Janelle Reed, Merriam, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 11

8 large eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
2 cups shredded Swiss cheese
1/2 cup chopped green onions
1/2 cup 2% milk
1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices rye bread, toasted and coarsely chopped
1/4 cup butter, melted

Steps:

  • Combine the first 9 ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 290 calories, Fat 20g fat (11g saturated fat), Cholesterol 232mg cholesterol, Sodium 787mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.

RUEBEN BRUNCH CASSEROLE



Rueben Brunch Casserole image

This is a great idea to use left over corned beef.

Provided by Deborah Mackrodt

Categories     Casseroles

Number Of Ingredients 6

10 slice rye bread
1.5 lb corned beef, cooked
2.5 c swiss cheese, shredded
6 eggs
3 c milk
1/2 tsp pepper

Steps:

  • 1. Cut rye bread into 3/4 inch cubes and lightly beat the eggs.
  • 2. Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish.
  • 3. Coarsely shred corned beef with knife.
  • 4. Layer meat over bread and sprinkle with cheese.
  • 5. Beat eggs, milk and pepper in a bowl until well blended and pour over corned beef mixture.
  • 6. Cover with foil and refrigerate overnight.
  • 7. When ready to bake, preheat oven to 350 degrees.
  • 8. Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed.
  • 9. Serve with some Thousand Island Dressing on the side and sauerkraut.

REUBEN CASSEROLE



Reuben Casserole image

This Reuben Casserole made with corned beef, swiss cheese, and sauerkraut has all the delicious flavor you know and love with none of the hassle.

Provided by April Woods

Categories     Main Course

Number Of Ingredients 6

About 2 pounds cooked corn beef (small diced)
1 loaf marbled rye bread (16 ounces, small cubed)
1 pound Swiss cheese (finely shredded)
1 cup Russian dressing
1 cup mayonnaise
1 cup sauerkraut

Steps:

  • Mix all ingredients together in a large bowl. (You will want an extra large bowl for this one!)
  • Pour everything into a 9x13 casserole dish, scraping the sides well to get all the casserole ingredients out.
  • Using a large spoon or spatula, press casserole into dish so everything is tightly packed.
  • Bake uncovered on the center oven rack at 350 degrees for 30 - 45 minutes, or until casserole is heated through and top is browned to your liking.

Nutrition Facts : Calories 460 kcal, ServingSize 1 serving

REUBEN CASSEROLE



Reuben Casserole image

Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .

Provided by JAMON0126

Categories     World Cuisine Recipes     European     Eastern European     Polish

Yield 6

Number Of Ingredients 5

6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
¾ cup Russian-style salad dressing
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
  • Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
  • Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 30.8 g, Cholesterol 82.3 mg, Fat 24.3 g, Fiber 4.5 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 2078.4 mg, Sugar 9.5 g

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