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Ruben Casserole

paula

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 🙂

 


 

Recipe: Ruben Casserole

Ingredients

  1. 1/2 lb. wide dry noodles
  2. salt
  3. 1/2 lb. corned beef
  4. 1/2 lb. sauerkraut
  5. 1/2 lb. Swiss cheese or baby Swiss cheese
  6. 1 can. condensed cream of celery soup
  7. 1 c. mayonnaise
  8. 1 Tbsp. ketchup
  9. 1 1/2 Tbsp. sweet pickle relish
  10. 1/2 c. +/- cracker crumbs*
  11. 1 – 2 Tbsp. butter
  12. Chicken broth, if needed (see step 11)

Instructions

  1. Cook noodles in salted boiling water according to package directions.
  2. Drain noodles.
  3. Preheat oven to 350 degrees F.
  4. Place noodles in a baking dish coated with non-stick spray or oil.
  5. Rinse the sauerkraut and drain well before adding it to the noodles
  6. Chopped corned beef and add to noodles.
  7. Either shred cheese or cut it into small pieces.
  8. Add 2/3 of the cheese to the noodle, reserving 1/3 for the top.
  9. Combine mayonnaise, ketchup and relish in a small bowl.
  10. Add soup and mayonnaise mixture to noodle mixture, coating the all the ingredients.
  11. Add a little chicken broth if mixture does not have enough moisture.
  12. Top with remaining cheese.
  13. Melt butter in a small skillet and lightly toss cracker crumbs until slightly toasted and butter is absorbed.
  14. Top noodle mixture with an even coating of the cracker crumbs.
  15. Put dish in oven to bake for 20 to 25 minutes or until heated through.

Notes

Ritz or other buttery crackers, rye crackers, or similarly textured crackers with flavor of choice will work nicely.

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.

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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