Reuben Lasagna: A Comfort Food Masterpiece

There are certain dishes that, when you first encounter them, seem like pure culinary alchemy. The Reuben sandwich is one such marvel, a symphony of salty corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese, all embraced by the comforting hug of toasted rye bread. The idea of translating this iconic flavor profile into the layered, baked goodness of lasagna might sound audacious, but trust me, it’s a stroke of genius. I remember the first time I encountered this dish; it was at a potluck, and honestly, I was skeptical. Lasagna, yes. Reuben, absolutely. But together? Yet, one bite dispelled all doubts. The familiar Reuben tang was there, but elevated, melded into a rich, satisfying casserole that felt both nostalgic and utterly new. The aroma wafting from the oven as it baked was an irresistible promise, a blend of savory meats, melted cheese, and that unmistakable sauerkraut zest, and believe me, the reality delivered tenfold.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 to 50 minutes
• Total Time: 1 hour 10 minutes to 1 hour 15 minutes
• Servings: 9
• Yield: 1 (9×13-inch) casserole
• Dietary Type: Traditional

Ingredients

Crafting this Reuben Lasagna is a straightforward affair, bringing together familiar flavors in a comforting new format. Here’s what you’ll need:

• 27 ounces sauerkraut, rinsed
• 1 pound sliced corned beef
• 1 (10.5-ounce) can cream of mushroom soup
• 1 1/4 cups milk
• 1 teaspoon dry mustard
• 8 ounces Thousand Island dressing
• 1 medium onion, finely chopped
• 4-5 ounces Swiss cheese, shredded
• 1 tablespoon butter, melted
• 9 lasagna noodles, uncooked
• 1/2 cup plain breadcrumbs

Equipment Needed

To bring this Reuben Lasagna to life, you’ll primarily need standard kitchen equipment:

• A 9×13-inch baking dish for assembling and baking the lasagna.
• Two mixing bowls for combining ingredients.
• A cutting board and knife for preparing the corned beef and onion.
• A measuring cup and measuring spoons.
• A whisk for smoothly combining the sauce ingredients.
• Aluminum foil for covering the lasagna during baking.
• An oven.

Instructions

Let’s transform these classic Reuben elements into a show-stopping lasagna. Follow these steps carefully for a truly delicious result.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures an even cooking environment for your lasagna.
2. Prepare the Meat and Kraut Layer: In a medium-sized mixing bowl, combine the rinsed sauerkraut and the sliced corned beef. If your corned beef slices are large, it’s a good idea to give them a rough chop to distribute them more evenly throughout the lasagna.
3. Craft the Creamy Sauce: In a separate, larger mixing bowl, whisk together the cream of mushroom soup, milk, Thousand Island dressing, the finely chopped onion, and the dry mustard. Mix until everything is thoroughly combined and smooth. This will form the luscious sauce that binds your lasagna together.
4. Begin Layering the Sauce: Spread approximately 1/3 of the creamy sauce mixture evenly across the bottom of your 9×13-inch baking dish. This first layer of sauce helps prevent the noodles from sticking and ensures they cook properly.
5. Add the First Noodle Layer: Arrange three uncooked lasagna noodles in a single layer over the sauce in the baking dish. Ensure they don’t overlap too much.
6. Introduce the First Meat and Kraut Layer: Spoon about 1/3 of the corned beef and sauerkraut mixture evenly over the lasagna noodles.
7. Repeat the Layers: Repeat the layering process twice more:
   • Spread another 1/3 of the creamy sauce over the meat and sauerkraut layer.
   • Add three more uncooked lasagna noodles.
   • Top with another 1/3 of the corned beef and sauerkraut mixture.
   • For the final layer, spread the remaining 1/3 of the creamy sauce over the noodles.
   • Finally, add the last three uncooked lasagna noodles.
8. Top with Cheese: Evenly sprinkle the 4-5 ounces of shredded Swiss cheese over the top layer of noodles. This will melt into a glorious, gooey topping.
9. Prepare the Breadcrumb Topping: In a small bowl, combine the melted butter and the plain breadcrumbs. Stir until the breadcrumbs are evenly coated with butter.
10. Add the Breadcrumb Topping: Sprinkle this buttery breadcrumb mixture evenly over the cheese topping. This will create a delightful, golden-brown, slightly crunchy crust.
11. Bake the Lasagna: Cover the 9×13-inch baking dish tightly with aluminum foil. Bake in the preheated oven for 45 to 50 minutes. Covering the lasagna steams the noodles and ensures everything cooks through without the top burning.
12. Rest Before Serving: Once the baking time is complete, carefully remove the aluminum foil. It’s crucial to let the lasagna set for a while before cutting and serving. This allows the layers to firm up, making it easier to serve neat portions and enhancing the overall texture. About 10-15 minutes is usually sufficient.

Expert Tips & Tricks

To elevate your Reuben Lasagna from good to truly exceptional, consider these chef-tested tips:

• Sauerkraut Drainage is Key: While rinsing the sauerkraut is essential to reduce its intense saltiness, be sure to squeeze out as much excess liquid as possible after rinsing. Soggy sauerkraut can lead to a watery lasagna.
• Corned Beef Precision: For the corned beef, if you’re not using pre-sliced deli-style, consider using leftover cooked corned beef. Chop it into bite-sized pieces to ensure even distribution.
• Noodle Nuances: While the recipe calls for uncooked noodles, if you find your oven tends to bake unevenly or you prefer an extra assurance of tenderness, you can par-boil the lasagna noodles for 3-4 minutes less than the package directions before layering. Just be sure to toss them with a little oil to prevent sticking.
• Onion Power: For a milder onion flavor, you can sauté the chopped onion in a little butter until softened before adding it to the sauce mixture.
• Cheese Mastery: If you want an extra cheesy layer, consider sprinkling some shredded Swiss cheese between the noodle layers as well, not just on top.

Serving & Storage Suggestions

This Reuben Lasagna is a star on its own, but it pairs wonderfully with a crisp, cool side. A simple dill pickle spear is the quintessential accompaniment, mirroring the classic Reuben experience. A light green salad with a vinaigrette also provides a refreshing contrast to the richness of the dish.

For storing leftovers, allow the lasagna to cool completely before wrapping it tightly with plastic wrap or transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. When you’re ready to reheat, individual portions can be microwaved until heated through, or you can gently reheat a larger portion in a covered oven at 325°F (160°C) until warm.

Nutritional Information

Here’s an approximate nutritional breakdown for this Reuben Lasagna. Please note that these values can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	461 kcal
Calories from Fat		245 g
Total Fat	27.3 g	41 %
Saturated Fat	8.9 g	44 %
Cholesterol	75.7 mg	25 %
Sodium	1689.7 mg	70 %
Total Carbohydrate	34.9 g	11 %
Dietary Fiber	3.7 g	14 %
Sugars	7.4 g	29 %
Protein	19.3 g	38 %

Variations & Substitutions

While this recipe captures the essence of a Reuben, feel free to personalize it:

• For a Rye Noodle Experience: If you can find them, rye-flavored lasagna noodles would amplify the Reuben theme.
• Deli-Style Corned Beef: For the most authentic Reuben flavor, opt for good quality deli-sliced corned beef.
• Vegetarian Reuben Lasagna: Omit the corned beef and consider adding sautéed mushrooms, cubed and roasted tempeh, or crumbled vegetarian corned beef substitute for a hearty meat-free version. You might also want to increase the sauerkraut slightly to compensate for the lost savory depth.

FAQs

Q: Can I make this Reuben Lasagna ahead of time?
A: Absolutely! You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking from cold.

Q: What kind of Swiss cheese should I use?
A: Shredded Gruyère can also be an excellent, more nuanced substitute for or addition to the Swiss cheese, offering a slightly nuttier flavor that complements the other ingredients beautifully.

Q: My sauerkraut is very watery. What should I do?
A: It’s crucial to rinse and thoroughly drain the sauerkraut. After rinsing, place it in a fine-mesh sieve and press down firmly with a spoon or your hands to remove as much liquid as possible.

Q: Can I use fresh lasagna noodles instead of dried?
A: Yes, you can use fresh lasagna noodles. They typically cook faster, so keep an eye on them to prevent overcooking. You might not need to bake them for the full 45-50 minutes.

Q: What if I don’t like cream of mushroom soup?
A: A cream of celery soup or a creamy chicken soup can be used as a substitute in a pinch, though the distinct mushroom flavor does add to the casserole’s overall depth.

Final Thoughts

This Reuben Lasagna is more than just a recipe; it’s an edible homage to one of America’s most beloved sandwiches. It’s a dish that proves innovation can come from reimagining the classics. Whether you’re a die-hard Reuben fan or simply looking for a deeply satisfying, flavor-packed casserole, this creation is sure to become a favorite. So gather your ingredients, embrace the layers, and prepare to be delighted by the comforting, tangy, and utterly delicious magic that unfolds from your oven. I encourage you to share your experience and any delightful twists you discover. Happy cooking!