The Reuben sandwich is one of the most iconic deli sandwiches out there. The rather simple sandwich is served on rye bread and consists of corned beef, sauerkraut, swiss cheese, and Thousand Island dressing. The first Reuben was whipped up roughly a century ago by none other than Arnold Reuben.
While the recipe has stayed consistent over the years, innovative chefs have thought up ways to reimagine the Reuben. Below, get a glimpse at one of those innovations, a recipe for Reuben casserole.
Reuben casserole 
Preparation time: 15 minutes
Total time: 40 minutes
Serves: 8
Ingredients10 ounces of roasted garlic mashed potatoes
1/2 cup sour cream
2 tablespoons of Dijon mustard
1 pound of corned beef, sliced
1 (16 ounces) can sauerkraut, drained and rinsed
1 cup dill pickles, chopped
2 cups Swiss cheese, shredded
2 teaspoon caraway seeds
Directions1. Begin by preheating your oven to 350 degrees Fahrenheit and mixing the mashed potatoes with the sour cream and the mustard. Spread the mashed potatoes mix evenly in the bottom of a 9x13 inch baking dish.
2. Add a layer of corned beef, a layer of sauerkraut and a layer of the chopped dill pickles. Top with one teaspoon of the caraway seeds
3. Add one more layer of mashed potatoes and top with the swiss cheese and the remaining caraway seeds.
4. Cover and pop it in the oven for 15 minutes at 350 degrees Fahrenheit. Uncover and continue baking for 10 more minutes or until the cheese is golden brown and bubbly. Serve and enjoy!
Pro tip: You can substitute the mashed potatoes for 6 or 7 slices of cubed dark rye bread.
