Reuben Casserole

The classic deli reuben sandwich and all its trimmings goes from sandwich to baking dish in this reuben casserole! Nothing is missing here: Thousand Island dressing flavors a creamy hash brown base that's layered with corned beef, sauerkraut, Swiss cheese, and a marbled rye crouton topper. It's the perfect way to turn leftover corned beef from a traditional Irish dinner on St. Patrick's Day into a hearty second meal. Don't forget to place frozen hash browns in the fridge in the morning—they'll take about six hours to thaw.

What is the best sauerkraut for a reuben?

Whether you're making a sandwich or this sandwich-inspired casserole, look for the sauerkraut that's in the refrigerator case, rather than canned or jarred kraut. It has a cleaner, brighter flavor and more crunch.  

What is corned beef?

You'll find corned beef in three forms at the store: A ready to cook brisket with spice packet in the meat case, ready to slice corned beef at the deli counter, and corned beef in a can. Use either cooked or deli corned beef for this recipe (canned corned beef can be used for corned beef hash). 

What's the difference between corned beef and pastrami?

The biggest difference in comparing pastrami versus corned beef these two deli meats is how they're cooked: Corned beef is brined in liquid, and pastrami is rubbed with spices and salt and smoked.