This Reuben casserole is Better than a sandwich any ole day!! This casserole is meaty and full of cheesy deliciousness with its fondue like cheese sauce! Make it for your ST. Patty’s day celebration!
Ingredients and variations
Ingredients: Corned beef, marble rye bread, gold potatoes, yellow onion, cabbage, sauerkraut, swiss cheese salt and pepper. Cheese sauce: Beer, Swiss cheese, butter, al purpose flour, chicken bouillon, water, onion powder, garlic, Dijon mustard ,heavy cream, salt and pepper.
Variations: Red or russet potatoes can be used or left out all together, Any onion you like can be used, Swiss can be changed to white cheddar, Rye bread or sour dough can be used instead of marble rye, water or broth can be used in pace of beer in the cheese sauce. Gluten free flour can be used instead of all purpose.
Ingredients
- Casserole
2 tbsp 2 Butter, divided
6-8 slices 6-8 marble rye bread, diced
1/2 small head 1/2 cabbage, chopped,
6 6 gold or red potatoes, diced
1 32oz jar 1 sauerkraut, drained
1-2 lbs 1-2 cooked corned beef, chopped
salt and pepper
1/2 cup 1/2 swiss cheese, shredded
- Cheese sauce
2 tbsp 2 butter
2 tbsp 2 all purpose flour
2 cloves 2 garlic, minced
1 cup 1 beer, such as Guinness
1 cup 1 water
1/2 tsp 1/2 chicken bouillon, powdered
1 tbsp 1 Dijon mustard
1/2 tsp 1/2 salt
1/2 tsp 1/2 fresh cracked black pepper
1 tsp 1 onion powder
1/4 cup 1/4 heavy cream
2 cups 2 swiss cheese, shredded
1/4 tsp 1/4 fresh grated nutmeg
pinch of pinch cayenne pepper *optional
Directions
- heat oven to 350° and butter a 9 x 13 casserole pan.
- in a large pot of salted, boiling water, cook potatoes, onions and cabbage until fork tender, drain well after cooked.
- Add 2 tablespoons butter or oil to a hot skillet, toss bread cubes in with butter and toast in pan, sprinkle with a little salt and pepper. keep heat on medium, when toasted, remove from pan.
- Sauce: add butter and garlic to pot on medium heat, cook for 1 minute and ad sprinkle flour over and continue to cook for 3 minutes whisk in beer, water, mustard and seasonings, cook on medium heat until thickened and whisk in cheese and cream until melted and smooth, remove form heat.
- Assemble Casserole: Put cooked potato and cabbage mixture in casserole dish, sprinkle with salt and pepper, sprinkle chopped corned beef and drained sauerkraut over potato mixture and slightly mix. Pour cheese sauce over everything, sprinkle last 1/2 cup cheese over top then the rye croutons.
- Bake uncovered at 350° for 30 minutes. Cool for 5 minutes before eating.
Recipe Video
Notes
- Serve with a little swirl of stone ground mustard or Thousand Island dressing over top.
