About a year ago, I saw a demonstration at a “cooking school” for a Ruben casserole. I decided to make it for my family the next week and used the recipe I received at the event. It was rather dry and not very tasty. I ended up throwing most of it out.
Although it took almost a year, I finally got up the courage to try and make a Ruben casserole again. However, this time I decided to try it on my own. I kept three ingredients from the original: corned beef, wide noodles, and sauerkraut.
The result was very moist and tasty. None went to the trash 🙂
Although this could be served with Thousand Island dressing, the quasi-thousand island dressing in the casserole was plenty for us.
I do have to come up with a version that does not used cream soup so my milk-protein allergic husband can eat it without any problems. In the meantime, this will be great for company and potlucks.
Just wanted to say I like your style of cooking because it matches mine to a “T”. I hardly ever measure when cooking and sometimes it comes out tasting a bit different because I don’t normally write down my recipes, and end up sometimes with different ingredients for that dish. I have saved many of your recipes because they are so like mine with different spices and ingredients.
Thanks so much for sharing~ Like you I am not a baker, but love inventing new main dishes and side dishes with different sauces and gravies.
Barb,
I am so glad to connect to someone else with a similar cooking style. My husband frequently says the only time I really mess up is when I use a recipe…I think he might be right:)
I think the key to good food is having fun and making it your own. I hope you visit frequently and have fun with the recipes.
Is there anyway to get carb count for this recipe? I am diabetic with an insulin pump. I have to count all.carbs for my pump.
Using an online nutrition calculator, for 10 servings in a pan of this casserole there are approximately 23 grams of carbs per serving using bottled thousand island dressing, regular dried egg noodles, lower-fat Swiss cheese, and regular condensed cream of celery soup.
If I were making this to be more diabetic friendly, I would make my own thousand island limiting the amount of sugar or sugar substitute, choosing the type of relish, and using low-fat or homemade mayo. Whole-wheat egg noodles would help to increase the fiber and lower the impact of the carbs. Finally, you can make your own condensed soup substitute or use a lower fat version of the cream of celery soup (as long as the low-fat version doesn’t add more sugar/salt to make up for the lower fat). I know this is more than you asked about, but I thought it might be helpful to someone.
Can you just use thousand island dressing instead of the Mayo, relish and ketchup?
Yes, you can used prepared thousand island dressing instead. I just never have any on hand, but I keep the rest as staples:)
I love this recipe. I wanted something different to serve my family and I had all this home canned sauerkraut we did last year, I was running out of ideas, I went on line found your recipe and wow, what a great idea! Thank you so much.. It is tasty.. Sincerely Lynn
Thank you. I am glad you enjoyed it. I must say that I envy you having home canned sauerkraut…its one of those things from my childhood that I did not appreciate at the time.
Do you cook the corn beef before you make this dish our do you use uncooked corn beef
Kathy, you want to use cooked corn beef. I usually just buy mine sliced from the deli, but leftover or freshly cooked corn beef also be great.