Man, I love a reuben! If it’s on the menu, you can guarantee that’s what I’m getting. This recipe is only four ingredients. If your family loves Reubens or sauerkraut, this will be a hit in your house.
Serve it with my twice-baked cauliflower bake (coing soon)! Sauerkraut and mashed potatoes (errr, faux potatoes) just go together. I love this with peas too, but I might be alone there!
28 oounces of sauerkraut (drain the juice)
1 pound of (deli) corned beef
6 ounces of thousand island
4 ounces of shredded provolone cheese (I used dairy free)
Preheat your oven to 350 degrees. In a large casserole dish, add your sauerkraut. Cut your corned beef into small pieces or pull it apart into small pieces and add it to your sauerkraut, then top with your thousand island.
Stir these three ingredients together and top with your provolone (or swiss!) – I just prefer provolone!
Bake for 35 minutes until your cheese is a pretty caramel around the edges. I like to pull those out of the oven and stir before serving it in a bed of my twice-baked caulimash (coming tomorrow!).
Grab dairy-free provolone if you’re dairy free! Brad spotted this at Kroger last week.
Always tag me over @jessicadukesdaily if you make this so I can share your creation!