Category: savory

Nothing is better, or easier, than this easy reuben casserole! It’s reuben sandwich meets delicious casserole. But healthier, and dare I say, possibly even more scrumptious! The best part is that it can be prepped ahead of time, so you can come home from a busy day, pop it in the oven, and have hot dinner ready in no time!

Rye bread, layered with pastrami, sauerkraut, and swiss cheese, all topped with the most delicious sauce you’ve ever tasted (trust me), and baked until bubbling and amazing. Quick, simple, and crazy good! It even gets the picky toddler stamp of approval, and let me tell you, that means something!

When the temperatures get colder, I’m always reaching for comfort food like warm casseroles and soups. There’s just nothing better than eating something cozy after a long day, am I right?

Growing up, my brother loved reubens. Like, loved them. There was a Jewish deli near where we lived, and they seriously made the best reuben sandwiches ever! They’re such a simple sandwich, and sometimes I think simple means even more delicious.

So when cold weather and the yearning for comfort food, and memories of reuben sandwiches meet, what do you get? Reuben casserole!

This casserole is our go-to for busy weeknight dinners. The morning of, I prepare the casserole up until adding the sauce, so it’s really fast and easy once we get home from work, school, or activities.

I also love that this is all assembled in one casserole dish (plus a small bowl for the sauce). Fewer dishes for me, means a happier mom in this house!

Make this for family and friends, everyone will love it!

Easy Weeknight Reuben Casserole

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• Author: Kirsten Bell
• Prep Time: 15
• Cook Time: 40
• Total Time: 55 minutes
• Yield: 8 Servings 1x
• Method: Cooking
• Cuisine: American

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Description

An easy weeknight dinner idea that the whole family will love! If you love Reuben sandwiches you will be heads over heels for this easy and delicious casserole.

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Ingredients

Scale 1x2x3x

4 slices dark rye bread
1 pound sliced pastrami (I buy mine from the deli because it’s way less expensive than individual packs)
1 25 oz jar sauerkraut, drained very well (we love Bubbies!)
5 cups shredded swiss cheese
1/3 cup breadcrumbs
3/4 cup milk
2 eggs
1/2 cup thousand island dressing
2 tablespoons Dijon mustard
1 tablespoon horseradish

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Instructions

Preheat the oven to 350. Cut the rye bread into 1-2 inch cubes, and layer on the bottom of a 11×7 baking dish. Cover the bread evenly with half the sliced pastrami, and then cover the pastrami with half the shredded cheese. Layer the drained sauerkraut on top of the shredded cheese. Cover the sauerkraut with remaining pastrami, then add the remaining 2.5 cups of shredded cheese on top of the pastrami. Sprinkle the breadcrumbs on top of the shredded cheese.

To make the sauce: combine the milk, eggs, thousand island, Dijon and horseradish in a medium mixing bowl. Whisk to combine. Pour or spoon the sauce over the casserole as evenly as possible. You may need to use a spatula to carefully redistribute the sauce a little so that it evenly covers the top.

Cover with foil, and bake about 40-45 minutes. Remove from oven, and allow to cool at least 5 minutes before serving. Enjoy!

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Notes

To make this casserole ahead of time, complete all steps up to pouring over the sauce. Store the casserole and sauce in the fridge until ready to bake, then pour over sauce and bake.

Looking for more dinner dinner ideas? Check these out:

• Asparagus, Ham and Gruyere Crustless Quiche
• Crockpot Bourbon Meatballs
• White Wine and Parmesan Risotto
• Traditional Beef Stew

Happy Friday! I’m coming to you today with another amazing new recipe that I know you’re going to love – my traditional beef stew! This old-fashioned beef stew is filling, delicious and is perfect for chilly weeknights and cozy weekends. Beef, vegetables, red wine and herbs come together perfectly in this ultimate comfort food.

What I also love about this classic beef stew recipe is that you literally throw it all into a dutch oven or crock pot, and let it go! No complicated directions, just an easy recipe so you can spend your time cozying up for a game or movie while the stew fills your house with delicious aromas. What could be better than that??

A lot of you have asked lately what my favorite cooking tools are, and one of them is definitely my Wüsthof knives. Especially for recipes like this with lots of delicious vegetables, good knives are essential! Wüsthof even makes a vegetable knife specifically for starchy veggies like potatoes. The holes and ridge along the edge keep vegetables from sticking. Genius! (They’ve been making knives for over 200 years, so I suppose they’ve learned a thing or two!) If you invest in one item for your kitchen, I definitely recommend that it be good quality Wüsthof knives.

Ingredients

4 cups beef broth or bone broth
1.5 lbs beef chuck, fat trimmed and cut into 1 inch cubes
3 tablespoons flour
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
3 bay leaves
6 whole sprigs of fresh thyme
1/2 teaspoon dried rosemary
3 tablespoons dry red wine or balsamic vinegar
1 medium onion, finely chopped
6 garlic cloves, minced
1 lb carrots, chopped into bite size pieces
1 bunch celery, chopped into bite size pieces
2 large baking potatoes, cut into 1 inch chunks
3/4 cup pickled pearl onions
3/4 cup frozen peas

Directions:

Heat oven to 350. Add all of the ingredients (except the frozen peas) into a large dutch oven over medium high heat, and allow to come to a boil, uncovered. Once it has come to a boil, cover the dutch oven and move to the preheated oven. Cook covered for 2 to 2 1/2 hours, or until the beef is tender and comes apart easily. Add the peas and serve!

You can also make this in your crock pot! Place beef in a 5-quart slow cooker. Spread tomato paste, wine/vinegar and flour over beef. Season generously with salt and pepper. Add the rest of the ingredients (except peas), and cook until beef is fork-tender, about 5 hours on high, or 8 hours on low. Add the peas and serve!

In partnership with Wüsthof knives.

This easy vegetable soup is incredibly flavorful, delicious and healthy. It freezes and reheats well, and can easily be made vegetarian and vegan. The best part? It can be ready in under 40 minutes! The perfect warming soup for chilly fall nights ahead.

When I think of fall, I think of pumpkin everything, football, cozy sweaters and SOUP! When I was a kid my mom would make lots of homemade soups. There’s just nothing else that warms you up in quite the same way.

As you know I love baking, but we can’t survive on cupcakes (although I’d be willing to try). A lot of you have asked me to share some of my healthy recipes that you’ve seen through Instagram, and I’m more than happy to oblige, starting with this scrumptious vegetable soup!

This soup is jam packed with healthy, filling veggies, and is perfect served with my flakey ham and cheese scones.

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