I had cooked a small piece of Corned Beef specifically to use in recipes to utilize the leftovers that one might have when having cooked a corned beef dinner. I really love Reuben Sandwiches so when I saw this Reuben Casserole recipe on a blog called The Suburban Soap Box I immediately flagged it as something I wanted to try.
Inspired by the sandwich, except layered in tasty layers in a casserole dish along with plenty of gooey melty cheese.
I took the choice to cut the recipe in half as there is only one of me and I only have one neighbor that I share food with. It was actually extremely filling! Sheila really enjoyed it as well.
I am not sure it will ever actually replace the enjoyment that I have when eating a Reuben Sandwich, but it is a great way to make a small amount of corned beef spread further and feed more people and still give them the flavors of a tasty Reuben! Enjoy!
Happy Saint Patrick's Day!
WHAT YOU NEED TO MAKE REUBEN CASSEROLE
A few simple odds and ends. Some good bread, leftover corned beef, etc. There is nothing complicated about this.
- 3 slices of light rye bread, cubed
- 3 TBS butter, melted
- 1/2-pound (8 ounces/227g) corned beef, sliced (can use Deli)
- 1/2-pound (8 ounces/227g) sauerkraut, rinsed and drained
- Thousand Island dressing to drizzle (about 1/3 cup)
- 1 cup (230g) grated Swiss Cheese
I used a rye bread with caraway seeds in it for even more flavor. I just cut it into half inch cubes. I also used salted butter.
The corned beef I used was left over from a boiled dinner. It was tender and juicy and cut beautifully into slices. In retrospect I should have cubed it instead of leaving it in slices. This in no way altered the taste but it would have served better cubed than sliced.
I made my own Thousand Island Dressing. (See below).
I grated my own Swiss cheese from a block of cheese. I recommend you grate your own if possible. If all you have are slices of Swiss cheese, chop it up into bits.
HOW TO MAKE YOUR OWN THOUSAND ISLAND DRESSING
Making your own Thousand Island Dressing from scratch is not all that hard to do! You need only a few simple ingredients.
Mayonnaise (1/2 cup/110g)
1 TBS tomato ketchup
1 tsp apple cider vinegar
1 TBS sweet pickle relish
1/4 tsp hot sauce
pinch salt and black pepper to taste
Simply whisk all of the ingredients together and it is ready to use. Store any leftovers in the refrigerator. You can also use half mayonnaise and half yogurt for a lower fat dressing. This will be slightly more than enough to use in this recipe.
HOW TO MAKE REUBEN CASSEROLE
This is really quite easy to make and once you have all of the ingredients measured and sorted, it goes together very quickly and easily.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 9-inch casserole dish.
Place the bread cubes into a bowl and toss with the melted butter to coat evenly. Place half of them into the bottom of the casserole dish.
Layer 1/2 of the corned beef on top of the bread and top with the sauerkraut, layering it over top evenly.
Pour the dressing evenly over top, spreading it out to coat. Top with the remaining corned beef.
Sprinkle 3/4 of the cheese over top of the beef and sprinkle the remaining breadcrumbs on top. Cover tightly with foil.
Bake in the preheated oven for 20 to 25 minutes. Uncover and sprinkle the remaining cheese on top and bake for a further 10 minutes. Leave to stand for 10 minutes before serving.
I wouldn't say that this eats like a Reuben Sandwich, but it certainly was quite tasty, holding all of the flavor elements and notes of a good Reuben! I did enjoy this very much.
I enjoyed this on its own, but I think it would go well with any kind of potato on the side, or even coleslaw!
Here are a few more delicious options for using up your leftover corned beef! Enjoy!
CORNED BEEF AND POTATO PIE - Use either tinned or leftover cooked corned beef in this very traditional corned beef and potato pie. Simple and delicious with a hearty and delicious filling and flaky crust. Simple and incredibly tasty!
CORNED BEEF AND MACARONI CASSEROLE - This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients. Again, you can use tined corned beef or leftover cooked corned beef.
Yield: 4 servings
Reuben Casserole
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This is a smaller sized recipe designed to deliciously use up any leftovers from a corned beef dinner. It tastes just as delicious as a Reuben sandwich. Comforting, cheesy and delicious!
Ingredients
- 3 slices of light rye bread, cubed
- 3 TBS butter, melted
- 1/2-pound (8 ounces/227g) corned beef, sliced (can use Deli)
- 1/2-pound (8 ounces/227g) sauerkraut, rinsed and drained
- Thousand Island dressing to drizzle (about 1/3 cup)
- 1 cup (230g) grated Swiss Cheese
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 9 inch casserole dish.
- Place the bread cubes into a bowl and toss with the melted butter to coat evenly. Place half of them into the bottom of the casserole dish.
- Layer 1/2 of the corned beef on top of the bread and top with the sauerkraut, layering it over top evenly.
- Pour the dressing evenly over top, spreading it out to coat. Top with the remaining corned beef
- Sprinkle 3/4 of the cheese over top of the beef and sprinkle the remaining bread crumbs on top. Cover tightly with foil.
- Bake in the preheated oven for 20 to 25 minutes. Uncover and sprinkle the remaining cheese on top and bake for a further 10 minutes.
- Leave to stand for 10 minutes before serving.
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.jpg "Meals of the week, March 9th to 15th, 2025")
Hi everyone and welcome to my Sunday Meals of the Week post for the past week. Every Sunday I like to share with you, my dear readers, all of the deliciousness which I have enjoyed as my main meals over the past seven days, along with the recipes and any menu suggestions!
This is something I enjoy doing and from your feedback it is also something you enjoy reading. If I can inspire even one of you to want to cook for yourselves then that makes me happy.
I am an almost 70-year-old woman (70 in August) who lives on her own. Nobody here but myself and my two cats. Cooking and eating when you live on your own can always be a challenge. As a Senior I also have a limited income to adhere, to and with the rising costs of food, my food budget is something I really need to pay attention to. I cannot control many of the other bills I need to pay out every month, but it is within my power to control my food budget.
I like to make all of my own meals from scratch if at all possible. Not only is this cheaper than eating out, but it is also healthier. It is also cheaper than eating frozen dinners or takeaways. Penny for penny you are getting more bang for your buck and your meals cooked from scratch are also a lot healthier, being lower in fat, sugar and salt.
I try to eat a variety of foods and to vary my menus from one week to the next so that I don't get bored. Life is too short to eat boring food! So as long as I am capable of doing so I will continue to cook for myself and share the results with you!
I do eat family dinner at my sister's most Sundays. She is a great cook and I am thankful to be included. Her meals are always quite healthy and I always provide a "like" recipe to use in the place of what she has cooked.
Most Wednesdays, but not all, I will have a meal out with my father. I usually try to make healthy choices when I do, but I am only human and sometimes will have the fish and chips. I did not go out with him this week. We did however enjoy some very cheeky fried chicken the day before. Sigh . . .
Other than what you see here I keep things very simple. A protein shake for breakfast, my main meal in the early afternoon and for supper in the early evening I will have a bowl of cereal, or some yogurt and fruit, sometimes a sandwich or a salad. I don't like going to bed with anything heavy on my stomach.
In any case here is what I enjoyed over the past seven days. I hope some of it will be things that you will want to cook for yourself! If you have any questions at all, don't hesitate to get in touch!
SUNDAY, March 9th - Slow Cooker Beef Drip Sandwiches
Normally on Sundays I will go to my sisters' place for a family dinner. I didn't sleep all Saturday night for some reason, probably fretting about the time change and not getting up in time for church. (That's me folks!) Anyways I was in no shape to go anywhere come Sunday. I spent most of the day nodding off in my chair. I did have some leftover beef and drip juice in the freezer which I took out and then reheated.
Thankfully I had some hot dog buns in the house. I enjoyed one of these with some oven chips, not potato chips like you see in the photograph. I hate it when I don't get enough sleep. I have no self-control when I am overtired. It's a good thing I didn't have any potato chips in the house because I would have probably eaten then all!
MONDAY, March 10th - Lemon and Chicken Soup
Once again I did not sleep all Monday night, probably because I had spent so much time dozing in my chair on Sunday. Have I told you yet how much I HATE the time change!! I fancied something simple on supper and so I made a delicious soup. This is a fabulously tasty chicken soup, with fresh flavors! It uses chicken stock along with lemon juice.
You might think the lemon would be overpowering, but it really isn't. It adds a lovely layer of flavor that is quite pleasant! It is delicious and hearty. A nice hot bowl of this with some crackers on the side and some tinned pears for after was all I needed. You could also have a sandwich with this if you wanted to.
Thankfully I slept pretty good Monday evening. I was exhausted.
TUESDAY, March 11th - Takeaway with the family
I had been going to treat everyone to a Big Mary sandwich on Monday (on Mondays they are on a discount), but because I was so tired I did not. Instead, I treated us all to a bucket of chicken for our supper on Tuesday night from Mary Browns. We like the chicken from that franchise. It's not greasy and it is Canadian. We enjoyed the chicken with some crispy taters, gravy and salad on the side.
In it's place I am sharing my recipe for Oven Fried Chicken with Chive Buttermilk Mash. I try not to deep fry anything a home and will do oven fried chicken instead. This is a family favorite with a lovely crisp and delicious coating.
WEDNESDAY, March 12th - Scrambled Huevos Rancheros Bowls
I was really wanting some Tex Mex on Wednesday. I normally go out to dinner with my father and his friend Hazel but I had eaten a takeaway on Tuesday night so skipped this week. I decided to do myself a bit of a Tex Mex treat and made some Scrambled Huevos Rancheros Bowls.
Layers of spicy fried golden-brown potato, rich and meaty pinto beans and a lush and spicy scrambled egg topping. With some melted cheese, chopped bacon and spring onions on top and a side of grilled tomatoes and a toasty tortilla. This was hearty and filling. I didn't really need anything else!
THURSDAY, March 13th - 20 Minute Egg Roll in a Bowl
I love stir fries and on Thursday I did myself a stir fry. 20 Minute Egg Roll in a Bowl, sized for two. (I shared half with the lady next door). This is a quick and easy supper to make, with ground turkey (although you could use beef, or chicken, or pork), shredded cabbage, carrots and some Asian seasoning/flavors. It tastes just like an egg roll without the fried wrapper. It is delicious!
I enjoyed a bowl of this with some steamed rice and a splash of plum sauce. You just have to have plum sauce with an egg roll!
FRIDAY, March 14th - Fish Fingers, Chips & Beans
Between work, taking my father out with his friend and then shopping with my sister I didn't have a lot of time to cook when I finally got home. I was starving though and so I did something quick and simple. Fish Fingers, Chips and Beans.
This is a favorite supper for many people in the U.K. and no small wonder. It is quick, easy and delicious, especially if you do the beans like I do. I add a few extra bits to make their flavor really sparkle. I did the chips in the air fryer this time. Not as tasty as takeaway chips, but not as fatty either! This was a delicious supper. If you are really feeling cheeky you can enjoy a slice of buttered white bread with this and make yourself a chip butty. Oh, so good. I resisted.
SATURDAY, March 15th - Flat Meatballs & Gravy
Yesterday I enjoyed Flat Meatballs & Gravy, along with some rice and veggies on the side. These have long been a family favorite of mine. These are the shape of little tiny ground beef patties, like flattened meatballs, flavored simply with grated onion, garlic and a few seasonings. Browned and then baked in a creamy mushroom gravy.
These are fabulously delicious and so simple to make. They also freeze very well. You can enjoy them with rice, or pasta, mashed potatoes, etc. Your family is sure to enjoy them! I promise!
And there you have it, my meals of the week for the past seven days. I think/hope you will agree that I ate very well! There was nothing really expensive or outrageous there! Simple food done well. That's my promise to you always.
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I love LOVE almond cookies, and as soon as I saw the recipe I was all in. A crisp almond cookie base. An almond frangipane filling. Topped with flaked almonds that get all toasty when baked.
What's not to love about a cookie like this!
Crispy edged, buttery, and super chewy. I'm in!
Loads of almond flavors, from the use of ground almonds in both the cookie and the frangipane filling, the almond extract (again in both) and then the flaked almonds on top. I'm in!
Super simple and easy to make without a lot of faff. I'm in again!
In short . . . I'm in! All the way. I think you will be as well! If you are a fan of almond croissants, or almond cakes, tarts, muffins, etc. then you best be prepared to fall in love. Get ready to be bowled over!
WHAT YOU NEED TO MAKE ALMOND COOKIES
Some very simple everyday baking cupboard ingredients. You will only need the yolks from the eggs, but you can freeze the whites to use at another time for meringues, pavlova or angel food cake. I have a cracking recipe for a super delicious small batch angel food cake that bakes in a loaf tin!
For the cookies:
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 TBS vanilla
- 2 tsp almond extract
- 1/2 cup (54 g) ground almonds
- 1/2 cup (50 g) sliced almonds, for topping the cookies
- powdered sugar, for dusting the baked cookies when cooled
For the frangipane filling
- 3 TBS (42 g) butter, melted
- 1/3 cup (66 g) granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 cup + 2 TBS (40 g) ground almonds
- 1/3 cup (42 g) all-purpose plain flour, spooned and leveled
- pinch of salt
I like to start with all of my ingredients at room temperature. This is a key to success for me. I use salted butter because that is all I have in my house. I cut back on any salt required in the recipe to make up for that.
I use only pure extracts. In fact, I make my own vanilla extract.
Ground almonds are the same pretty much as almond flour. I would only use ground almonds from almonds that have been blanched. You don't want the ground skins in these cookies.
Like I said, don't worry about the egg whites. They can easily be frozen to use another time. I freeze mine in ice cube trays and then add the frozen cube to a box of frozen whites, and then when I have enough, I will make myself a pavlova or some such.
Do use plain all-purpose flour and not self-rising. I think everything else is pretty self explanatory.
HOW TO MAKE ALMOND COOKIES
These are very simple to make. DO leave plenty of room between them for spreading when you put them onto the baking sheets as they do spread a fair bit.
Preheat the oven to 350*F/180*C/ gas mark 4. Line several large baking sheets with baking paper. Set aside.
Make the frangipane filling first. Whisk together the melted butter, sugar, egg yolk, salt, vanilla and almond extract until well combined. Stir in the ground almonds and then the flour, again combining well. Set aside.
Sift the flour for the cookies into a bowl along with the salt, baking powder and baking soda.
Cream the butter together with both sugars until light and fluffy in another bowl. Beat in the vanilla and almond extracts, then beat in the egg yolks, one at a time.
Stir in the almonds and then the flour, combining everything well together to give you a soft dough.
Shape double TBS of the dough into 18 equal sized rounds and place, leaving at least 3 inches between, onto the baking sheets. (I used three sheets, six cookies each.) (I used my cookie scoop, heaped and rolled into balls with the palms of my hands.)
Using a half TBS measure spoon make a hollow indentation into the center of each cookie.
Working with 1/2 TBS at a time, make a small ball of the almond frangipane, flatten it out and place it into the hollows in the cookies. Sprinkle with some flaked almonds.
Bake each tray of cookies for 13 to 15 minutes. They should be the palest golden brown on the bottoms and around the edges.
Remove from the oven and leave to cool on the baking sheets. Dust with icing sugar when cold and serve. Store in an airtight container.
These delicious almond cookies did not disappoint! They were well worth the extra little faffing about that it took to put them together. They had beautiful crisp and buttery edges and that almond frangipane filling in the middle was fabulous.
The flaked almonds on top came out toasty and golden brown and made them even more moreish. I think I could have probably added a bit more of those!
Altogether this is one very tasty almond cookie that I think you will enjoy! Prepare to fall in love!!
Are you as big of a cookie monster as I am and wanting something crisp and buttery to enjoy with your tea and your family this weekend? You might also enjoy the following delicious temptations!!
QUARTER CUP COOKIES - This is a small batch recipe for a cookie recipe that was originally called 10 cup cookies. It made a ton. One cup each of ten different ingredients. I downsized it to 1/4 cup of each ingredient and ended up with 13 beautiful, delicious cookies. Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins. Ten simple ingredients. Ingredients most of us have on hand most of the time. These are a real favorite.
THIN AND CRISP OATMEAL COOKIES - These are almost exactly like the Tate Bakery Oatmeal cookies! Crisp and buttery and delicious! These are so dangerously delicious you could almost eat them like potato chips. Well, I could at any rate!
Yield: 18 large cookies
Almond Cookies
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Crispy edged, chewy middles, buttery and loaded with almond flavor and texture. These cookies are incredibly moreish. You have been warned.
Ingredients
For the cookies:
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) butter, softened
- 3/4 cup (165 g) light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 TBS vanilla
- 2 tsp almond extract
- 1/2 cup (54 g) ground almonds
- 1/2 cup (50 g) sliced almonds, for topping the cookies
- powdered sugar, for dusting the baked cookies when cooled
For the frangipane filling
- 3 TBS (42 g) butter, melted
- 1/3 cup (66 g) granulated white sugar
- 1 egg yolk
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 cup + 2 TBS (40 g) ground almonds
- 1/3 cup (42 g) all-purpose plain flour, spooned and leveled
- pinch of salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line several large baking sheets with baking paper. Set aside.
- Make the frangipane filling first. Whisk together the melted butter, sugar, egg yolk, salt, vanilla and almond extract until well combined. Stir in the ground almonds and then the flour, again combining well. Set aside.
- Sift the flour for the cookies into a bowl along with the salt, baking powder and baking soda.
- Cream the butter together with both sugars until light and fluffy in another bowl. Beat in the vanilla and almond extracts, then beat in the egg yolks, one at a time.
- Stir in the almonds and then the flour, combining everything well together to give you a soft dough.
- Shape double TBS of the dough into 18 equal sized rounds and place, leaving at least 3 inches between, onto the baking sheets. (I used three sheets, six cookies each.) (I used my cookie scoop, heaped and rolled into balls with the palms of my hands.)
- Using a half TBS measure spoon make a hollow indentation into the center of each cookie.
- Working with 1/2 TBS at a time, make a small ball of the almond frangipane, flatten it out and place it into the hollows in the cookies. Sprinkle with some flaked almonds.
- Bake each tray of cookies for 13 to 15 minutes. They should be the palest golden brown on the bottoms and around the edges.
- Remove from the oven and leave to cool on the baking sheets.
- Dust with icing sugar when cold and serve. Store in an airtight container.
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