Name: Skillet-Roasted Reuben Potato Casserole recipe
Ingredients: 3 potatoes, scrubbed and thinly sliced;4 tablespoons butter;salt and ground black pepper to taste;1 (16 ounce) can sauerkraut, drained;1 pound deli corned beef, shaved;1 cup Thousand Island dressing;½ pound deli Swiss cheese, thinly sliced

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Ingredients

3 potatoes, scrubbed and thinly sliced 4 tablespoons butter salt and ground black pepper to taste 1 (16 ounce) can sauerkraut, drained 1 pound deli corned beef, shaved 1 cup Thousand Island dressing ½ pound deli Swiss cheese, thinly sliced

Nutrition Info

448.2 calories carbohydrate: 25.9 g cholesterol: 88.6 mg fat: 30.3 g fiber: 3.2 g protein: 20.7 g saturatedFat: 12.4 g servingSize: - sodium: 1612.5 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Directions

Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

Recipe Yield

1 casserole

Recipe Note

I saw a similar dish prepared on a local TV station and since Reubens are one of my mother's favorite sandwiches, I made this recipe for dinner for my parents and they loved it! I've since made it many times for various potlucks and it always gets rave reviews! Serve with more Thousand Island dressing on the side or drizzled over top.

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