Truly not sure if there is anything more fun than turning classic sandwiches into casseroles! Fine, in re-reading that sentence, it’s fair to question our fun-scale, but what we need you to understand here is that this strange, wonderful, cheesy, buttery, bready pan of nostalgic goodness is just an A+ very good time and we’re not sorry about it.

Hunks of butter-soaked pumpernickel bread that crisp in the oven, long pulls of Swiss cheese at every turn, tender corned beef tucked in and around with Thousand Island sauciness. Of course, there’s tangy briney sauerkraut throughout because all Reuben promises are kept here, in every scoopy bite.

Ingredients To Make The Tastiest Reuben Casserole

There is some truly captivating and intense debate around the origins of the Reuben sandwich. Like, did you know there was even such a thing as the “National Sandwich Idea Contest?!” Because there is, and the Reuben won it. (Obviously, because it is made of magic.) Omaha vs. NYC? Deli orders for actresses or grandpa recipes for card players? If you’re into fun and somewhat heated sandwich history discussions – and who isn’t – we recommend this Saveur article for a deep dive!

Just to note, nobody is heatedly discussing the origin of making this sandwich in casserole form. An arguably strange and wonderful thing to do! Do we…do we start a National Ideas for Turning Sandwiches Into Scoopy Casseroles contest? Could we make that a thing?!

Regardless, you need all the signatures:

• pumpernickel bread & butter
• sauerkraut
• Swiss cheese
• Thousand Island dressing
• corned beef
• some onion, caraway seeds, and fresh parsley

How To Make a Reuben Casserole

A Reuben in and of itself is a distinguished mess, they’re supposed to be. With the stacks of corned beef and the big pulls of cheese, and then you have to catch the sauerkraut spilling over the sides and hello, drips on drips on drips of that Thousand Island…what we’re saying is, a baking dish is a perfect solution here.

1. Bread & butter. Toss bread cubes with melted butter in a bowl. Then, layer half of the bread/butter mixture on the bottom of the baking dish and bake to crisp up.
2. Sauerkraut. Combine the sauerkraut, onion, parsley, and caraway seeds.
3. Corned beef & Swiss After you’ve removed the dish from the oven, start layering in this very important order: sauerkraut, Swiss, 1000, corned beef, Swiss, sauerkraut, 1000, Swiss, and finally the remainder of bread cubes and bake!
4. Thousand Island. Drizzle with a little more dressing (never enough) and parsley.

Now start scooping, pals! What a treat.

What To Serve Alongside This Casserole

Other than a side of high-fives because you made this weird, wonderful, delicious pan of yum, you might also consider this simple green salad. As long as your oven is on anyway, you could certainly just roast up some vegetables, maybe some crisp roasty broccoli or cauli? Oh oh! Are sweet potato fries on the menu? Doesn’t that sound fun?!

Or if you’re the childhood version of a certain head creator here at Pinch of Yum, you’d ask for it served with a tall glass of milk on your birthday. (Because that is a very normal kid birthday meal request 😂.)

Reuben Casserole: Frequently Asked Questions

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More Casserole Favorites

• Everybody’s Favorite Corn Casserole (with bursty bites of cream-style corn)
• Creamy Chicken Quinoa and Broccoli Casserole (real food meets comfort food)
• Chicken Enchilada Casserole (just five simple ingredients)

The post Reuben Casserole appeared first on Pinch of Yum.

This chocolate chip banana bread takes a family favorite and brings it to the next level! It’s moist and packed with flavor. I bet that you won’t be able to stop at just one slice!

Everyone loves banana bread! And it’s even better when you can spice it up with some additional flavors! If you want to try some other banana bread recipes, then start with this classic banana bread, this strawberry banana bread, or this blueberry banana bread!

Chocolate Chip Banana Bread

This isn’t just regular banana bread. It’s chocolate chip banana bread! This recipe is the best because it creates a thick and smooth batter with buttermilk. Yep, creamy buttermilk is what takes this recipe to the next level! This means that in every single bite, you will taste delicious melted chocolate, a hint of banana flavor, and moist and delicious bread.

This chocolate chip banana bread makes a great after-school snack for kids, and my kids LOVE it! Plus, it also freezes well! So I will usually make a few batches. One or two to eat immediately and then another that I will freeze for later. Eat this up at breakfast, brunch, or a late-night snack. It’s delicious anytime and anywhere. GIve it a try. It’s going to become a family favorite!

Ingredients You Need to Make It

The list of ingredients to make chocolate chip banana bread is pretty simple. Gather them all up and keep them on hand because you’re going to want to make this again! See the recipe card at the bottom of the post for exact measurements.

• Shortening: This is what makes the bread moist.
• Granulated Sugar: The sugar is what makes the bread have a sweet taste.
• Eggs: The eggs bind the batter together.
• Vanilla Extract: This enhances all of the sweet flavors.
• Bananas: Your bananas should be very ripe (with some brown on the skin)
• Buttermilk: You can use store bought butter milk, or if you don’t have any then you can easily make it using this recipe.
• Salt: This brings out all of the flavors in the banana bread.
• Baking Soda: Baking soda is used to make the bread light and not chewy or dense.
• Flour: I used all purpose flour for this bread.
• Chocolate Chips: Feel free to use regular or mini chocolate chips. I used semi-sweet but milk chocolate chips work great too!

How to Make Homemade Chocolate Chip Banana Bread

This bread only takes 10 minutes to whip up, and the rest of the time just requires some patience while it bakes. Luckily, it fills your house with the best smell while you wait!

• Preheat Oven and Prepare the Pan: Preheat oven to 325°F. Generously spray a loaf pan with non-stick cooking spray, and lightly sprinkle granulated sugar in the pan for added sweetness. You can also line the pan with parchment paper to make removing the bread easier if you prefer.
• Cream with Mixer: In a large mixing bowl, cream together the shortening and sugar using a handheld electric mixer.
• Mix: Add the eggs and vanilla extract. Mix until just barely incorporated.
• Mash Bananas: Remove the banana peels and mash bananas in a medium sized bowl using the back of a fork.
• Add in Bananas and Buttermilk: Add mashed bananas and buttermilk to the bowl of ingredients and mix until incorported.
• Mix in the Remaining Dry Ingredients: Add the flour, baking soda, and salt. Be careful not to over mix the batter. Just mix until you no longer see white flour.
• Fold in Chocolate Chips: Fold in ¾ cup chocolate chips using a rubber spatula. 
• Pour: Pour into the prepared pan, and sprinkle the remaining ¼ cup chocolate chips on top of the batter. 
• Bake: Bake in preheated oven for 50-55 minutes or until a toothpick inserted comes out clean.
• Cool and Slice: Allow the bread to cool before removing from the pan and slicing!

This instant pot shredded chicken is the solution to all of your chicken needs! It’s seasoned, moist, and easy to shred, which makes it the perfect go-to recipe when you need shredded chicken for any dish.

You need to have staple recipes on hand like this one to cover you no matter what your needs are when you are cooking! Use this shredded chicken in these egg rolls, this soup, or in this yummy pasta!

Instant Pot Shredded Chicken

Instant pot shredded chicken is a recipe that you must file away somewhere that you have easy access to because you will be making it all the time! You know how some recipes call for shredded chicken? And then you cringe because you don’t have the time to cook chicken on top of cooking the actual recipe? That’s where this recipe will swoop in and save the day!

This instant pot shredded chicken takes less than 30 minutes from start to finish and is SO easy! It only takes 5 minutes to prepare the chicken. Then, you put it in the pot, and all that you have to do is wait. No more cooking required. This chicken turns out to be the juiciest, most delicious chicken that’s perfect for any recipe! You can start cooking up whatever you want for dinner, and this will cook in the background on its own!

Ingredients to Make Chicken in the Instant Pot

The best part about this recipe is that it’s not only fast, but it only takes FIVE ingredients to make these. And you probably have them all on hand! See the recipe card below for a list of exact measurements.

• Chicken Breasts: You can use frozen or fresh for this recipe.
• Garlic Powder: This adds a slight hint of flavor.
• Paprika: The paprika adds a sublte sweetness.
• Salt and Pepper: These season the chicken and enhance it’s flavor.
• Chicken Broth: The Instant Pot always needs at least a cup of liquid in it to work properly. The chicken broth is great because it adds to that delicious and juicy flavor.

How to Make Shredded Chicken in the Instant Pot

Trust me when I say that you will use this recipe over and over again. This shredded chicken is the best to have on hand because you can use it in basically any recipe. You will love how easy it is to make.

1. Add Rub: Rub the chicken with garlic powder, paprika, salt and pepper.
2. Put Broth in Instant Pot: Add the chicken broth to the bottom of you instant pot.
3. Add Chicken and Cook: Place the chicken into the instant pot. Set the instant pot in the sealing position and cook on high pressure for 10 minutes. (The instant pot will take about 10 minutes to get to the temperature and then the timer will start.
4. Instant Release: When the chicken is done, release the pressure and carefully open the lid. Shred the chicken with two forks.

If you love shakshuka, you’re going to love these Salsa Poached Eggs! Just like shakshuka, these eggs are poached in a rich tomato-based sauce, but I’ve traded in the sweet bell pepper and paprika for a sort of cooked salsa made with onion, garlic, diced tomatoes, and green chiles, giving it a southwest spin. The result is a really tasty and filling dish that can be served for breakfast, brunch, lunch, or dinner. And, as always, I’ve got multiple serving suggestions and optional add-ins for you below so you can make it your own!

Originally posted 6-7-2011, updated 2-26-2022.

How to Serve Salsa Poached Eggs

I originally posted this recipe as a bowl meal served over grits. The tomatoey sauce goes perfectly with a hot bowl of grits, or even better yet, cheese grits, but it’s great served other ways as well. These saucy eggs also go great with tortilla chips. You can either serve the eggs in a bowl with tortilla chips crushed over top, or scoop the chips right into the sauce. Or, if you’re a rice person, serve the eggs and plenty of the sauce from the skillet over a bowl of warm rice.

What Else Can I Add?

Make 4-6 Eggs

I cooked four eggs in my “salsa” but you could probably fit six if you wanted to try to stretch it a little further!

 

How to Make Salsa Poached Eggs – Step By Step Photos

Start by dicing one yellow onion and mincing two cloves of garlic. Add the onion, garlic, and 2 Tbsp olive oil to a deep skillet. Sauté over medium heat until the onions are soft.

Add one 15oz. can of fire-roasted diced tomatoes (with juices), one 4oz. can of diced green chiles (with juices), 2 Tbsp tomato paste, ½ tsp ground cumin, ½ tsp salt, ¼ tsp freshly cracked black pepper, and ½ cup water. Stir to combine.

Allow the mixture to come up to a simmer, stirring occasionally. Simmer the “salsa” for about 10 minutes. It should be a fairly thick sauce.

Use a spoon to make slight indentations in the sauce, then crack one egg into each indentation (four or six eggs total). 

Place a lid on the skillet, turn the heat down to medium-low, and let the eggs simmer in the sauce for 7-10 minutes, or until they’ve reached your desired doneness. Set whites with runny yolks will be about seven minutes while a fully cooked yolk will take about ten minutes.

Garnish with sliced green onions and chopped cilantro (optional).

Serve hot with tortilla chips or over a bowl of rice or grits. 

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