Best 3 Skillet Roasted Reuben Potato Casserole Recipes

Prepare to tantalize your taste buds with the ultimate comfort food experience - skillet roasted reuben potato casserole. This savory dish combines the classic flavors of a reuben sandwich with a hearty potato casserole, resulting in a culinary masterpiece that will leave you craving for more. With its crispy potato crust, tender corned beef, tangy sauerkraut, and melted Swiss cheese, this casserole is a symphony of flavors that will warm your soul and satisfy your cravings. So gather your ingredients, preheat your skillet, and embark on a delightful journey to create the ultimate skillet roasted reuben potato casserole.

Let's cook with our recipes!

REUBEN CASSEROLE

Reuben Casserole image

Whenever I have leftover mashed potatoes, this is the recipe I think of first. Not only does it use up leftovers, it's convenient when you need to have supper ready quickly. The men in my family especially enjoy this casserole.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 6

Ingredients

3 to 4 cups mashed potatoes
1 can (16 ounces) sauerkraut, rinsed and drained
4 green onions, sliced
2 cups diced cooked corned beef
1 cup shredded Swiss cheese
Paprika

Steps:

Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

REUBEN CASSEROLE

Reuben Casserole image

Easy to make, saw it on a PBS local cooking show. I made for a St. Patrick's Day Brunch at work and it literally flew out of the pan. Everyone asked me for the recipe

Provided by lorelei1959

Categories One Dish Meal

Time 40m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 bag sauerkraut, drained and rinsed and dry
1 lb of good deli corned beef, chipped
1 lb of good swiss cheese, sliced fairly thick
thousand island dressing (amount to your liking)
3/4 loaf of day old rye bread, cut into fairly large cubes
1/4 cup melted butter (no substitutes)

Steps:

In a 13 x 9 inch baking pan sprayed with food release (ie Pam), layer first the sauerkraut, corned beef, thousand island dressing (try substituting a spicy brown mustard for the dressing), swiss cheese.
Toss the cubed bread with the butter then place on top of the swiss cheese.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 334.5, Fat 22.3, SaturatedFat 11.7, Cholesterol 82, Sodium 686.6, Carbohydrate 13.8, Fiber 1.4, Sugar 1.4, Protein 19.1

SKILLET ROASTED POTATOES

Skillet Roasted Potatoes image

By Jacques Pépin, a great way to cook mini potatoes on the stove top, but still enjoy the flavour of roasted potatoes!

Provided by Elly in Canada

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs mini red potatoes or 2 lbs white potatoes
1 sprig fresh rosemary
2 cups chicken broth
2 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly chopped
fleur de sel

Steps:

Prepare potatoes and wash well in cold water.
Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
Add rosemary, broth, oil, butter and salt.
Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
Remove the pan from the heat and let rest for 5 minutes before serving.
Sprinkle with chives and serve.
Pass the fleur de sel so diners can sprinkle some on if they want!

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this casserole because they hold their shape well and become tender when roasted.
Don't overcrowd the pan: When roasting the potatoes, make sure to spread them out in a single layer so that they roast evenly.
Roast the potatoes until they are golden brown: This will give them a nice crispy texture.
Use a good quality corned beef: This is the key ingredient in the casserole, so make sure to use a brand that you trust.
Don't overcook the casserole: The potatoes should be tender but still have a slight bite to them.
Serve the casserole immediately: This is when it is at its best.

Conclusion:

Skillet-Roasted Reuben Potato Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a weekend brunch. The combination of roasted potatoes, corned beef, sauerkraut, and Swiss cheese is sure to please everyone at the table. With a few simple tips, you can make sure that your casserole turns out perfectly every time.