I like Reuben sandwiches. When I was growing up, my mom made Reubens a lot, and we always looked forward to eating them.

I’m not sure why, but my mom used potato pancakes instead of rye bread.

I’m not a fan of rye bread, so that has always been okay with me.

Anyway, this casserole is a lot easier to make than regular Reuben sandwiches, and it tastes just as good.

Maybe even better.

Reuben Sandwich Casserole

• 1 cup mayonnaise
• 1 cup Thousand Island salad dressing
• 2 pounds sauerkraut, rinsed and patted dry
• 1 pound shredded corned beef (We use a can of corned beef. It sounds silly, but both Joe and I prefer the flavor of the canned to the flavor of fresh.)
• 1 pound egg noodles, prepared according to package directions*
• 16 ounces shredded Swiss cheese
• 16 ounces shredded mozzarella cheese (or an additional 16 ounces of Swiss)

1. Preheat oven to 350.
2. Combine mayonnaise and Thousand Island in a small bowl, set aside.
3. Stir together sauerkraut, corned beef, noodles, and Swiss cheese. Add dressing mixture, mix well.
4. Add mixture into a 9×13 baking dish, smooth the top. Sprinkle shredded cheese over top.
5. Bake for 30 to 40 minutes, until cheese is melted and mixture is heated through.

*You could substitute a loaf of cubed rye or pumpernickel bread for the noodles. That would make the casserole more authentic. I’ve also considered using mashed potatoes instead, and making them into a layer on the bottom of the pan. I think that would make the whole thing very different, but I haven’t had the courage to deviate from this version (that I like so much).

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