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.

Irish Reuben -- Celebrating St. Pat's Day!

In honor of St. Pat’s day, Barry smoked a corn beef brisket and used it to make a Reuben sandwich — one very reminiscent of those he prepared at the Kirby House Restaurant. Although theirs was referred to as a Continental Rueben, I took the liberty to rename it for this special day. Beside, Thomas Kirby, who built the Kirby House in 1885 was an Irish immigrant.

Irish Reuben      Yield:  1 sandwich

Thousand Island spread, enough for spreading

Marbled rye, 2 slices             

Deli sliced pastrami, 2 to 4 slices   (Barry smoked corn beef brisket, and sliced it thin)

Sauerkraut, drained, about ¼  cup

Swiss cheese, 1 slice

Melted butter for grilling bread

Honey mustard, enough for spreading                             

1. Preheat a griddle or skillet on medium heat.
2. Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese.
3. Spread inside of the other slice of bread with honey mustard and lay on top of stacked ingredients. Brush top of bread with melted butter.
4. Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
   
5. Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through.
6. Cut in half for serving.

Recipe without photo . . .

Irish Reuben      Yield:  1 sandwich

Thousand Island spread, enough for spreading 

Marbled rye, 2 slices              

Deli sliced pastrami, 2 to 4 slices   (Barry smoked corn beef brisket, and sliced it thin)

Sauerkraut, drained, about ¼  cup 

Swiss cheese, 1 slice 

Melted butter for grilling bread

Honey mustard, enough for spreading                               

1. Preheat a griddle or skillet on medium heat.
2. Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese. 
3. Spread inside of the other slice of bread with honey mustard and lay on top of stacked ingredients. Brush top of bread with melted butter. 
4. Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
5. Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through. 
6. Cut in half for serving.