Classic Southern Reuben Sandwich Casserole Recipe | Faye Thompson | @southerncooking

[@sallyeblen7032]

Looks delicious!

[@chiptom6461]

Nice work. Top notch.

[@southerncooking]

Glad you liked it!

[@pennycooks1389]

Well that looks divine I never had a casserole like that I have tried the sandwich before so many great American recipes thank you Miss Faye

[@s.leeyork3848]

I can't wait to make this!! Thank you

[@southerncooking]

Hope you like it!

[@ASpiro-c4l]

that looks really good Faye, I hope you have some more recipes on youtube! Thanks for taking the time to teach us.

[@southerncooking]

It's not a very pretty recipe, but it is one of my favorite. Thank you so much for watching!

[@michellealms3238]

This looks amazing. Thank you!

[@southerncooking]

Hope you like it!

[@locksbog4270]

Looks delicious, thanks! 👍😃✌️🇺🇸

[@southerncooking]

Hope you enjoy

[@southerncooking]

Good morning, I'm Faye Thompson and this recipe is a Rubin Sandwich made into a casserole. This is a large recipe. For one reason I make you could cut it in half or for the worth of whatever you want to do, but one reason I'm making it this size is that I'm going to divide it with more than one family and we're also going to put some in the freezer. So if you want to write such a big recipe that's a reason. We're going to butter this pan and this pan is a 12 by 15 and I like to take a paper tail and butter that so I don't miss my fingers up. I got most of it. The first thing we do, we use pumpernickel or bread. The recipe calls for a pound of fourth. Okay, we're going to take a third of the bread which is going to be a little over five slices and we're going to layer them in the bottom of this pan. So we're going to layer these in a bottom and I'm going to have to tear some of these in too to get them to fill the pan, bottom of the pan. The next thing we do, we add three cups of corn beef and you have to chop this up. It comes usually in slices and you can buy it at the delis. So I have already chopped, we're using a third of it here. We're going to layer this. And the next layer is sauerkraut. Now what we've done with the sauerkraut, I have bought a large jar like this and I like the shredded sauerkraut. You can buy it chopped or shredded. I like the shredded and this is a corner brand. But we want to take this out and put it in a colander like this and drain it real good. So I've already done that so we wouldn't take up some of the time. So our sauerkraut is right here. We've got to put a layer of this. We're using one cup of sauerkraut. We have to layer this three times so you're going to have three cups of sauerkraut. And the next layer is Swiss cheese and you have to shred this. I have it already shredded. It calls for four cups. You're going to use three layers and one on the top. That's Swiss cheese now. Now we've taken three-fourths of a cup of Russian dressing and three-fourths of a cup of Duke's mayonnaise and mixed it together. We use the dressing on top of that. We repeat this two more times. This Russian dressing and mayonnaise taste good together. We repeat this another time so we just do the same thing over. We're using another cup of corn beef, and another cup of kraut. You have to have the kraut to make a ribbon sandwich good. I remember when my mother used to make her own kraut. I've forgotten how she made it. It had to sit for about 10 days I think. She had a great big pot. I don't know what it was made out of. It was some kind of ceramic. Look at it. But anyway, she would wait for it down and they put salt on it. I'd go out there with her when she'd check it. She had a cloth over it and waited for it down with something. A lot of times I would eat some of it and it was delicious. I thought, really good. Then we got to put another coat of dressing on this. We'll drizzle this all over it. I've always liked kraut. We always had that. My mother canned it. After she'd taken it out of that big jar, she'd canned it. Like a churn, the except if it's even bigger than a churn, I still have that in the attic. My mother's. I kept a lot of that stuff. I don't know. I go back some time and look at it and it brings back memories of all the things they did. My mom and dad were hard workers. I'm going to put a little bit of salt and pepper on that. You kind of do this to taste whatever you taste. But you can freeze it. Something you're not going to make every day anyway. You just serve it like you do any other casserole. Now we got another cup of corn beef. Just a big casserole. But as I said, you can cut it in a fourth or a half or whatever you want to do. I'm just giving some of this away as a reason I'm doing it this big. Well, Easter is tomorrow and I'm going to be a bunny rabbit again. But I only have two of my little great-grandchildren going to be here. The other two is in California. Okay, we're going to use another cup of cheese. There are four cups of Swiss cheese. I've shredded it already. This is our last layer of this. The next thing we're going to do is blend. We have ten eggs that I've already beaten in this bowl. And we're going to add two and a half cups of whole milk. Now we're going to add two tablespoons of Desson mustard. Okay, we're going to pour this egg, milk, and Desson mustard over the top of this. Now you have to let this set for about an hour and you can't let it set up for 24 hours in the refrigerator before you cook it. So it's something you'd have to plan ahead. Okay, we're going to put plastic wrap over this and I think I've got to put two layers because this pan is too wide. You've got to press that down. Let me get another layer here. Now, what we're going to do is pat this down on top of this. We're going to put our casserole in the refrigerator for up to an hour and you can keep it up to 24 hours before you bake it. Okay, this is the Rubin casserole that we finished and I hope all of you tried it. If you like a Rubin sandwich, I think you're going to like it. I'm going to taste it today and I haven't made it in a while. That's delicious. I hope you try this recipe and I hope you enjoyed it as much as my family I'll see you on another family video.

[@mikedyas6821]

@ what length of time and temperature Please Thank you .

[@reneem.4725]

@@mikedyas6821 In her description she states, "1 to 24 hours should be spent cooling. For around 45 minutes (160°F), remove the cover and heat the oven to 350°F. 10 minutes should pass before serving."

[@christinerobinson9372]

I keep telling Arby's that, but they don't believe me. I keep getting a Rueben with three shreds of kraut on it. That looks delicious

[@charlieanderson8497]

Where's the cheese ?

[@debbiesaghatelian6948]

😂