This hearty recipe can feed a crowd and is without a doubt the Best Reuben Casserole. Corned beef and cabbage are sauteed in dark beer and topped with a homemade thousand island dressing before being sandwiched between two thick layers of mashed potatoes speckled with Swiss cheese.
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What’s your stance on Irish food? Me? I could take it or leave it. It’s not my favorite, but I would eat it on occasion. My husband? He’s a huge fan. My guess it’s likely because of his love of all things meat and potatoes. Pre-children, I would make him a reuben casserole each year for him to enjoy from a recipe I had torn from a magazine. He was happy, so all was well although I might’ve been secretly happy that almost five years ago, we welcomed our second child to the world on St. Patrick’s Day and she has never requested to have that casserole on her birthday.
And now as we prepare to welcome our fourth child, said husband has been working hard to get one room ready for our son to move into so that I can make his current room the nursery. He has mentioned missing that reuben casserole in years past so I thought what better opportunity than to make it for him as a way of saying thank you for his tireless efforts around the house. Only this time, I was going to up the flavor ante and make an irresistible version that our entire family would enjoy.
Corned beef and cabbage are sauteed in dark beer and topped with a homemade thousand island dressing before being sandwiched between two thick layers of mashed potatoes speckled with Swiss cheese. One 9×13 pan of this hearty recipe can feed a crowd and is without a doubt the Best Reuben Casserole. Mission accomplished!
This revamped casserole? It knocks the original out of the ballpark. The addition of beer, more cheese and potatoes and a homemade dressing will do that! I enjoyed more than one slice as did our entire family. This reuben casserole is a meal we’ll be enjoying again and again, and not just around St. Patrick’s Day.
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