Tell your friends you're making Reuben Casseroles the next time they come over, and prepare to watch their mouths drop and their taste buds water! They'll have a standard casserole dish in mind and won't be anticipating the fanciness of the cute, golden-brown, individually portioned dishes. The exquisite taste of the juicy, tender beef roast covered in a creamy, savory sauce topped with crispy rye bread and gooey Swiss cheese is sure to surprise them, too! They will expect the unexpected with Reuben Casseroles–in a very tasty, good way!
Ingredients• 1 medium onion, chopped • 1 medium green pepper, chopped • 2 teaspoons olive oil • 1 cup beef roast, cooked and cubed • 1 (14-ounce) can sauerkraut, rinsed and well-drained • 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted • 1 1/4 cups Swiss cheese, shredded and divided • 1/3 cup milk, 2% • 1/2 cup Thousand Island salad dressing • 2 slices rye bread, cubed • 1 tablespoon butter, melted • 1/2 teaspoon onion powder
Preheat the oven to 350 degrees F.
Grease four oven-safe, 10-ounce ramekins or custard cups.
In a large skillet, sauté the onion and green pepper in the oil over medium heat until they are tender, about 3-5 minutes.
Stir the beef roast, sauerkraut, cream of chicken soup, 1 cup Swiss cheese, milk, and Thousand Island dressing into the onion mixture.
Cook until everything is warmed through, about 7-10 minutes.
Transfer the beef roast mixture into the four prepared ramekins.
Place the ramekins on a baking sheet.
In a small bowl, toss together the bread cubes with the butter and onion powder until the cubes are thoroughly covered.
Arrange the bread cubes over the tops of the beef roast mixture.
Bake the four casseroles uncovered for 15 minutes.
Carefully transfer the casseroles from the oven and sprinkle the remaining Swiss cheese evenly over each.
Continue baking the casseroles until the cheese has melted, about 5-10 minutes.