Reuben Casserole

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.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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