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Rueben Casserole (Slow Cooker) Recipe

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1 vote | 177 views
1 review | 0 comments

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.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $0.07 view details

Directions

  1. Open a can, jar or bag of sauerkraut and drain it in a colander at least 3 hours.
  2. Toast 6-8 slices of Rye bread and cut into croutons.
  3. Line the bottom of the slow cooker with Rye croutons.
  4. 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)
  5. Slice corned beef into narrow strips and cover sauerkraut.
  6. Cook covered on low for 8 hours.
  7. Drizzle Russian Dressing (you can also use Thousand Islands) until it covers the beef.
  8. Cover the dressing with Swiss cheese
  9. Cook covered on low for at least an hour.

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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

  • Glenn
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    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!

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