Ruben Casserole in a cast iron skillet

What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next. Inspired by one such casserole in a Taste of Home magazine, I made the recipe that follows . . . with a few adjustments including cutting the recipe in half (the full recipe is included below) and using white sauce instead of the salt-laden canned soup. I baked the casserole in a small cast iron skillet. 

Ruben Casserole in a cast iron skillet     4 servings 

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
   
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
   
5. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
   
   
   

 Recipe without photos . . .  Ruben Casserole in a cast iron skillet    4 servings

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
5. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
6. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.