A one-dish version of a Reuben sandwich, Reuben Casserole includes layers of corned beef, saurkraut, Swiss cheese, Thousand Island dressing and rye bread.
St. Patrick’s Day has a special place in my heart! While I appreciate any excuse to throw back a pint and eat some fish & chips, I love to celebrate the fact that I am just a wee bit Irish thanks to my grandma Frances who was a giant part of my life. That’s why, for the past many years, I have made Reuben Casserole on St. Patty’s Day in my grandma’s honor.
Reuben Casserole is a one-dish version of a Reuben sandwich, which some may argue is not truly Irish but rather an American invention. However, with corned beef, sauerkraut, caraway and rye bread, it’s close enough for me! And, honestly that sums up how I feel about the sliver of Irish in my blood. It may not be much but it’s enough for me to fully embrace this fine holiday, don some green threads and raise a pint to my beloved grandma.
Better than a Reuben
When I got the recipe for Reuben Casserole from a co-worker 25 years ago, I couldn’t wait to share it with my grandma. We had a special bond, and in her later years, we enjoyed swapping recipes. I knew she’d appreciate all the fixings from a traditional Reuben sandwich, but layered in a casserole dish—easy to throw together and easier to eat than a messy sandwich.
Needless to say, my grandma instantly liked Reuben Casserole better than the sandwich version she had previously only enjoyed when eating out. The casserole form makes it a meal, perfect for a family supper or to bring as a sharable dish for a potluck or special occasion. An added bonus with casseroles: leftovers! I can attest this one of those dishes that seems to get even better when re-heated.
A few tips:
- The original recipe includes just four pieces of bread (cut into pieces and tossed with melted butter) on top but I like to add a layer of cut-up bread on the bottom as well.
- Be sure to drain the sauerkraut well. Otherwise, you will have a sad, soggy casserole.
- Spring for quality rye bread!
- Serve with a side of good pickles.
- If you have leftover corned beef, spread some cream cheese on it and roll up a pickle and then cut it into slices. Irish Sushi!
Happy St. Patrick’s Day!
Photo gallery caption: My grandma (pictured as a baby and later as a young adult) didn’t talk about being Irish very often but her own great-grandparents immigrated from Ireland (from the Brophy and Conlon clans) in the mid-1800s and her family eventually settled in on the Iron Range in northern Minn. where she born. Later her parents, Jim and Essie (third picture from left), moved to Duluth and that’s where she met my grandpa Les (last picture).
