Reuben Casserole Recipe Reuben Recipes Reuben Sandwich Day - The Nibble Webzine Of Food Adventures Reuben Casserole Recipe Reuben Recipes Reuben Sandwich Day
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Reuben Casserole Recipe & More Reuben Recipes For National Reuben Sandwich Day

[1] Port your love of Reuben sandwiches to this Reuben casserole. The recipe is below (photo © Taste Of Home).

[2] Here’s the recipe (photo © The Cookie Rookie).

[3] What’s wrong with this Reuben sandwich? The cheese isn’t melted! (photos #3 and #4 © Carnegie Deli).

[4] OK, now it’s better!

Turkey Reuben On Rye
[5] Don’t want red meat? Don’t like spice? Try a turkey Reuben on rye. Have leftover duck or lamb? Make a “special” Reuben (photo © National Turkey Federation).

[6] Irish nachos with Reuben toppings. Here’s the recipe (photo © Idaho Potato Commission).

[7] Reuben pizza. Here’s the recipe (photo © DeLallo).


If you’ve been hankering for a Reuben sandwich, today’s the day to make one or buy one. March 14th is National Reuben Sandwich Day, and we’ve got a bunch of Reuben sandwich variations below, as well as recipes for Reuben-inspired dishes: Reuben recipes for biscuits, casseroles, even egg rolls! They’re all great to serve for St. Patrick’s Day instead of the classic corned beef and cabbage—and delicious any time.

In addition to the Creamy Reuben Casserole recipe that follows, there are more Reuben-inspired recipes below.

> Pastrami history.

> Reuben sandwich history.

> Sandwich history.

> January 14th is National Hot Pastrami Sandwich Day.

The Reuben has been adapted many times over substituting turkey for the pastrami, and coleslaw for the sauerkraut. Rye or marble rye (photo #2) can stand in for the pumpernickel. Some variations aren’t grilled (so the cheese isn’t melted, alas–photo #3).

Some variations:

  • Georgia Reuben: a Michigan variant of a turkey Reuben that substitutes barbecue sauce or French dressing for the Russian/Thousand Island dressing.
  • Grouper Reuben: a Florida specialty that substitutes local grouper for the corned beef.
  • Lobster Reuben: this Florida Keys variation substitutes lobster for the corned beef.
  • Montreal Reuben: substitutes Montreal-style smoked meat for corned beef.
  • Walleye Reuben: a Minnesota version that features the state fish, the walleye, instead of corned beef.
  • West Coast Reuben: substitutes Dijon mustard for the Thousand Island dressing.
  • The Rachel: a corned beef sandwich, grilled or toasted on rye or pumpernickel with sauerkraut, Swiss cheese, and either Russian or Thousand Island dressing.

    You can get creative with a pastrami sandwich without violating any Geneva Food Convention. You can add or substitute without abusing the New York pastrami tradition.

    We mean, you can modernize it. We’re not talking wasabi mustard, pickled jalapeños, or pesto, just some logical extensions, some borrowed from the Reuben (see below).

    Our favorite: pastrami on rye or pumpernickel with melted gruyere and caramelized onions. Plus the deli mustard and sides of pickles and coleslaw.

  • Gruyere/Swiss cheese, melted (we use packaged cheese fondue from Emmi or Swiss Knight, which have a pinch of white wine and Kirsch)
  • Caramelized onions
  • Lettuce and tomato
  • Roasted red pepper (pimento) and arugula or watercress
  • Sautéed/grilled peppers and onions

  • Russian/Thousand Island Dressing
  • Sweet gherkins or butter pickles
  • Dijon mustard

    This Reuben casserole features corned beef, sauerkraut, and other ingredients that make Reuben sandwiches so popular. It was created by Margery Bryan of Royal City, Washington and featured on Taste Of Home. “It’s always well received at a potluck,” says Margery.

    It couldn’t be easier to make.

  • 1 can (14 ounces) sauerkraut, rinsed and well-drained
  • 1-1/4 cups chopped cooked corned beef
  • 1 cup sour cream
  • 1 small onion, chopped
  • 1 garlic clove, minced (we left out the garlic)
  • 1 cup shredded Swiss cheese
  • 2 slices rye bread, cubed
  • 2 tablespoons butter, melted
  • 1/4 cup Russian/Thousand Island dressing*
  • For Serving: more Russian/Thousand Island dressing

    1. PREHEAT the oven to 350°F. In a large bowl, combine the sauerkraut, corned beef, sour cream, onion, and garlic.

    2. TRANSFER to a greased 11″ x 7-” baking dish. Sprinkle with the cheese and bread cubes; drizzle with the butter and Russian dressing.

    3. BAKE uncovered, until it’s heated through and the cheese is melted, 25-30 minutes.

    4. SERVE with a large dollop of Russian dressing.

  • Reuben Biscuits
  • Reuben Egg Rolls
  • Reuben Collard Wraps (meat or vegan)
  • Reuben Irish Nachos
  • Reuben Tacos
  • Reuben Burger
  • Reuben Hors Bites/Beer Bites
  • Reuben Hot Dogs
  • Reuben Pizza
  • Reuben Ravioli
  • Vegetarian Reuben

    *Russian Dressing vs. Thousand Island Dressing: The main difference between the two is that Thousand Island dressing has pickle relish (the “thousand islands”), giving it more sweetness and texture. It is made with mayonnaise and ketchup. Russian Dressing is made from mayonnaise and chili sauce and is more piquant. Some people add a bit of prepared horseradish for more spice.




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