About a year ago, I saw a demonstration at a “cooking school” for a Ruben casserole. I decided to make it for my family the next week and used the recipe I received at the event. It was rather dry and not very tasty. I ended up throwing most of it out.
Although it took almost a year, I finally got up the courage to try and make a Ruben casserole again. However, this time I decided to try it on my own. I kept three ingredients from the original: corned beef, wide noodles, and sauerkraut.
The result was very moist and tasty. None went to the trash 🙂
Although this could be served with Thousand Island dressing, the quasi-thousand island dressing in the casserole was plenty for us.
I do have to come up with a version that does not used cream soup so my milk-protein allergic husband can eat it without any problems. In the meantime, this will be great for company and potlucks.