Rueben Casserole (Slow Cooker) Recipe
I love Rueben sandwiches. I would eat them hourly if I could. So why not a Rueben casserole? It turned out fantastic. The taste is nearly identical to the sandwich and no greasy fingers. This has become a thing now.
Ingredients
- Rye bread (6-8 slices)
- Sauerkraut (a can, jar or bag)
- Corned Beef sliced thin (1/2 pound)
- Russian Dressing (a bottle)
- Swiss Cheese (to your liking)
Directions
- Open a can, jar or bag of sauerkraut and drain it in a colander at least 3 hours.
- Toast 6-8 slices of Rye bread and cut into croutons.
- Line the bottom of the slow cooker with Rye croutons.
- Cover croutons with drained sauerkraut (sauerkraut is not good unless it makes you pucker. if you are not like me you might want to rinse your sauerkraut)
- Slice corned beef into narrow strips and cover sauerkraut.
- Cook covered on low for 8 hours.
- Drizzle Russian Dressing (you can also use Thousand Islands) until it covers the beef.
- Cover the dressing with Swiss cheese
- Cook covered on low for at least an hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 8 servings | |
| Calories 37 | |
| Calories from Fat 19 | 51% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 72mg | 3% |
| Potassium 16mg | 0% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.89g | 1% |
| Protein 1.31g | 2% |
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Reviews
January 7, 2021
Did this on a whim and it is perhaps the best casserole I have ever made. It is as good warmed in the microwave as it is just after being made. Someone asked me how much of each ingredient and I told them to use what they like. I like sauerkraut so mine was heavy of kraut. Make it yours. And by-the-way, I know nothing about wine parings, would someone tell me what a Barolo is? Bottom line--have fun and enjoy.I've cooked/tasted this recipe!
