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Have plenty of corned beef leftover from your St. Patrick’s Day celebrations? Use the leftovers and try this delicious reuben casserole recipe.

Leftover roaster oven corned beed

If you’re a fan of reuben sandwiches, you’ll love this deconstructed version. We took all your favorite reuben ingredients and transformed them into a delicious casserole that can feed the entire family.

Reuben Casserole  Reuben Casserole  Reuben Casserole

 

 

 

 

 

In a baking dish, layer leftover corned beef and sauerkraut. Then spread thousand island salad dressing on top of the sauerkraut. Top with shredded swiss cheese and finish with a homemade bread crumb topping made from cubed rye bread mixed with butter. How easy is that?

Reuben Casserole  Reuben Casserole  Reuben Casserole

Bake the casserole for 40 to 45 minutes at 350 degrees until the casserole is heated through and the rye bread topping is toasted and golden brown.

Reuben Casserole

The casserole layers combine to taste exactly like a reuben sandwich from your favorite deli. Make it for an easy weeknight dinner post-St. Patty’s Day or keep it in rotation throughout the year if your family doesn’t need an excuse like St. Patrick’s Day to enjoy corned beef.

Reuben Casserole

Reuben Casserole
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Servings
6
Reuben Casserole
Votes: 0
Rating: 0
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Servings
6
Servings
6
Ingredients
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Instructions
  1. Heat oven to 350°F.
  2. Spray a 13x9-inch baking dish with nonstick cooking spray.
  3. In a medium bowl, stir bread cubes and butter until cubes are coated. Set aside.
  4. Layer corned beef and sauerkraut in prepared dish. Spread dressing over sauerkraut and top with 2 cups shredded cheese and bread cubes.
  5. Bake 40 to 45 minutes or until mixture is heated through and bread cubes are toasted.
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At my house, holiday meal side dishes get just as much attention as the turkey. Green bean casserole, mashed potatoes, stuffing, cranberry sauce – it’s hard to choose a favourite. So of course I help myself to a little of everything and fill my plate to the rim each holiday.

Slow Cooker Corn Casserole

If you need another tasty side to add to the holiday buffet, throw this slow cooker corn casserole into the mix.

This easy, cheesy recipe cooks from start to finish in the slow cooker, freeing stovetop up for finishing the gravy and your oven for baking the dinner rolls.

Slow Cooker Corn Casserole

Stir together creamed corn, frozen corn, corn muffin mix, Greek yogurt, shredded cheddar cheese, butter, eggs, minced onion, salt and pepper. Pour the mixture into the slow cooker crock and cook.

With the slow cooker covered, cook on HIGH for 2 ½ to 3 hours or on LOW for 5 to 6 hours.

Slow Cooker Corn Casserole

What’s great about slow cookers (especially on holidays) is that they function as both cooking and serving vessels. Switch your slow cooker to WARM and place the slow cooker on your buffet so your guests can serve themselves. I don’t know about you, but having one less dish to wash during the post-Thanksgiving cleanup marathon is welcome.

Prefer to leave the slow cooker in the kitchen? Transfer the corn casserole from the crock to a festive dish. Just sprinkle with chives and bacon (oh yes!) before taking it to the table.

Slow Cooker Corn Casserole

Slow cooker corn casserole is a little salty, a little sweet, and a creamy addition to your already-too-full holiday plate.

How to Make Corn Casserole in your Slow Cooker
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Servings
10
How to Make Corn Casserole in your Slow Cooker
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
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Instructions
  1. Spray slow cooker crock with nonstick cooking spray.
  2. In a large bowl, stir together canned corn, corn, corn muffin mix, yogurt, shredded cheese, butter, eggs, onion, salt and pepper. Pour into slow cooker crock.
  3. Cover slow cooker and cook on HIGH for 2 ½ to 3 hours or LOW for 5 to 6 hours.
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