This recipe for Reuben Casserole is one of many recipes that I have torn out of cooking magazines that my grandmother has given me. Every time I take a stack of these mags home, I clip and tear out every recipe that I think I might just use one day. The ones we like are organized into a binder so we can find them easily, and the ones we don’t care for are recycled. This one’s a keeper!
While it’s not pretty, this casserole has classic reuben flavor with a mac and cheese texture. It definitely qualifies as comfort food, and was very easy to make. In this batch, I used half of the sauerkraut called for, and substituted half of the cream of chicken soup with a lower fat cream of mushroom soup since that’s what I had in the pantry. I also added about 1/2 c. of light Thousand Island dressing to the mix, since a reuben just isn’t a reuben without that dressing.
