Here’s a simple, classic comfort dish with corned beef, sauerkraut, and Swiss cheese—warm, melty, and full of flavor 🥪🧀
Think Reuben vibes, minus the fuss.
Corned Beef, Sauerkraut & Swiss (Skillet or Oven)
Ingredients (Serves 2–3)
- 12 oz cooked corned beef, sliced or chopped
- 1½ cups sauerkraut, well drained
- 6–8 slices Swiss cheese
- 1 tbsp butter or oil
- ½ tsp black pepper
- Optional: caraway seeds, mustard, or Thousand Island dressing
Option 1: Skillet Melt (Fastest)
- Heat butter in a large skillet over medium heat.
- Add corned beef and warm through (2–3 minutes).
- Stir in sauerkraut and pepper; cook 2 more minutes.
- Lay Swiss cheese slices over the top.
- Cover and cook until cheese is melted and bubbly.
Serve as-is, or pile onto rye bread.
Option 2: Oven Bake (Casserole-Style)
- Preheat oven to 375°F (190°C).
- Butter a small baking dish.
- Layer corned beef → sauerkraut → Swiss cheese.
- Cover loosely with foil and bake 20 minutes.
- Uncover and bake 5 more minutes until cheese is lightly golden.
Easy Add-Ons & Twists
- 🥖 Serve on toasted rye or pumpernickel
- 🥔 Add boiled or roasted potatoes on the side
- 🥒 Dill pickles or mustard for contrast
- 🌶️ A pinch of red pepper flakes for heat
Pro Tips
- Drain and squeeze sauerkraut well—too much liquid makes it soggy
- Thinner Swiss melts better than thick slices
- A sprinkle of caraway seeds gives classic deli flavor
If you’d like, I can also share:
- A Reuben casserole with rye croutons
- A slow-cooker version
- A low-carb skillet option
Just tell me what you’re craving 😄
