Portland Reuben Casserole – Day Three

So today was another uncharacteristically beautiful day. I can’t tell you how glad I am it’s not raining all the time. Of course, we went to the grocery store today, but also the Columbia outlet, a great antique store only open on Saturdays, and Portland Homestead (for urban homesteaders).
Portland Reuben Casserole – Day Three
That fabulous corned beef we had last night was destined for a remake today. I did kind of the paleo version, with no bread. And I made a side dish by mashing the leftover root veges with milk and sour cream.

Portland Reuben Casserole – Day Three


  • Cooked cabbage
  • Sauerkraut, prepared like for Reuben Rolls
  • Chopped cooked corned beef
  • 1/2 lb shredded Swiss cheese
  • Wine or broth


  1. Heat oven to 350.
  2. Grease 9x13 baking dish.
  3. Layer cabbage, corned beef, sauerkraut, and cheese. End with a layer of cabbage. Pour about a 1/2 cup of wine in bottom.
  4. Bake uncovered about 1/2 hour until heated through and bubbly.
  5. Note from Don - good garlic bread could only make it better!