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Ruben Casserole

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.

 

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Comments

  1. Just wanted to say I like your style of cooking because it matches mine to a “T”. I hardly ever measure when cooking and sometimes it comes out tasting a bit different because I don’t normally write down my recipes, and end up sometimes with different ingredients for that dish. I have saved many of your recipes because they are so like mine with different spices and ingredients.

    Thanks so much for sharing~ Like you I am not a baker, but love inventing new main dishes and side dishes with different sauces and gravies.

    • Barb,

      I am so glad to connect to someone else with a similar cooking style. My husband frequently says the only time I really mess up is when I use a recipe…I think he might be right:)

      I think the key to good food is having fun and making it your own. I hope you visit frequently and have fun with the recipes.

    • Is there anyway to get carb count for this recipe? I am diabetic with an insulin pump. I have to count all.carbs for my pump.

      • Using an online nutrition calculator, for 10 servings in a pan of this casserole there are approximately 23 grams of carbs per serving using bottled thousand island dressing, regular dried egg noodles, lower-fat Swiss cheese, and regular condensed cream of celery soup.

        If I were making this to be more diabetic friendly, I would make my own thousand island limiting the amount of sugar or sugar substitute, choosing the type of relish, and using low-fat or homemade mayo. Whole-wheat egg noodles would help to increase the fiber and lower the impact of the carbs. Finally, you can make your own condensed soup substitute or use a lower fat version of the cream of celery soup (as long as the low-fat version doesn’t add more sugar/salt to make up for the lower fat). I know this is more than you asked about, but I thought it might be helpful to someone.

  2. Can you just use thousand island dressing instead of the Mayo, relish and ketchup?

  3. I love this recipe. I wanted something different to serve my family and I had all this home canned sauerkraut we did last year, I was running out of ideas, I went on line found your recipe and wow, what a great idea! Thank you so much.. It is tasty.. Sincerely Lynn

    • Thank you. I am glad you enjoyed it. I must say that I envy you having home canned sauerkraut…its one of those things from my childhood that I did not appreciate at the time.

  4. Do you cook the corn beef before you make this dish our do you use uncooked corn beef

    • Kathy, you want to use cooked corn beef. I usually just buy mine sliced from the deli, but leftover or freshly cooked corn beef also be great.

Trackbacks

  1. […] you have leftover corned beef?  You could use it to make a Ruben casserole or one of my mom’s “go to” meals, corned beef hash and […]

  2. Ruben Pizza says:

    […] you like Ruben sandwiches? Actually, I really do not. However, I really do like Ruben casseroles and Ruben pizza. So, if you’re like me and not a fan of the Ruben sandwich, do not assume […]

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