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Cozy nights are the perfect excuse to gather around the table with a warm, comforting bowl of soup. And what better way to do that than with a hearty Dutch oven soup? These slow-cooked masterpieces are packed with flavor and nutrients, making them the perfect remedy for a chilly evening.

In this article, we’ll be sharing 20 delicious Dutch oven soup recipes that will become staples in your kitchen. From classic beef stew to creamy potato soup, and from spicy chili to comforting lentil soup, there’s something for everyone. Whether you’re a fan of meat-based soups or prefer vegetarian options, our collection has got you covered.

So grab your Dutch oven and let’s dive into the world of slow-cooked goodness!

Classic Dutch Oven Beef Stew

Classic Dutch Oven Beef Stew

A hearty and comforting stew that’s perfect for a chilly evening or special occasion.

Ingredients:

– 2 pounds beef chuck, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup carrots, peeled and sliced
– 1 cup potatoes, peeled and cubed
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons butter

Instructions:

1. Preheat the Dutch oven to 325°F.
2. Season the beef cubes with salt and pepper.
3. Add the chopped onion, minced garlic, sliced carrots, and cubed potatoes to the preheated Dutch oven.
4. Add the seasoned beef cubes on top of the vegetables.
5. Sprinkle the flour over the beef and vegetables, then pour in the beef broth and red wine (if using).
6. Cover the Dutch oven with a lid and simmer for 2-3 hours or until the meat is tender.
7. Remove the lid and stir in the butter to enrich the stew.
8. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 2-3 hours

Creamy Dutch Oven Potato Soup

This hearty soup is a perfect comfort food for any occasion. With its rich and creamy texture, it’s sure to warm your belly and your soul.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 pounds Yukon gold potatoes, peeled and cubed
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)

Instructions:

1. Preheat the Dutch oven over medium-high heat.
2. Add butter and sauté onion until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Add potatoes, chicken broth, salt, and pepper. Stir to combine.
5. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and adjust seasoning as needed.
8. Serve hot, garnished with fresh chives or parsley if desired.

Cooking Time: 30-40 minutes

Dutch Oven Chicken Noodle Soup

Warm up with this comforting Dutch oven chicken noodle soup recipe, perfect for a cozy night in.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 4 cups chicken broth
– 1 cup noodles (such as egg noodles or rice noodles)
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat the Dutch oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Transfer the chicken to the preheated Dutch oven. Add the carrots, celery, and chicken broth. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the vegetables are tender.
5. Cook the noodles according to package instructions. Drain and add to the soup.
6. Season with thyme, salt, and pepper to taste.

Cooking Time: 30-35 minutes

Spicy Dutch Oven Chili

A hearty, slow-cooked chili perfect for chilly evenings, packed with flavor from tender beef, sautéed onions, and a kick of heat.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1 tbsp tomato paste

Instructions:

1. Preheat Dutch oven or heavy pot over medium-high heat.
2. Brown beef in the pot, breaking it up with a spoon as needed.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender.
4. Stir in chili powder, cumin, cayenne pepper, salt, and pepper.
5. Add diced tomatoes, beans, and tomato paste. Bring to a simmer.
6. Reduce heat to low and let cook for 1-2 hours or overnight.

Cooking Time: 1-2 hours (or overnight)

Dutch Oven Tomato Basil Soup

Savor the flavors of summer with this hearty and comforting soup, perfect for a cozy evening meal.

Ingredients:

– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste
– Crusty bread, for serving (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tomatoes, chicken broth, and basil. Stir to combine.
4. Bring the mixture to a simmer and let cook for 20-25 minutes or until the soup has thickened slightly.
5. Stir in the heavy cream or half-and-half.
6. Season with salt and pepper to taste.
7. Serve hot, with crusty bread on the side if desired.

Cooking Time: 25-30 minutes

Hearty Dutch Oven Lentil Soup

A comforting, slow-cooked soup that’s perfect for a chilly evening. This recipe makes 6-8 servings and is easily customized to suit your taste.

Ingredients:

– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour and 15 minutes or until the lentils are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 1 hour and 15 minutes

Dutch Oven Minestrone Soup

This classic Italian-inspired soup is a perfect comfort food for any time of the year. Made with tender vegetables, beans, and pasta, it’s a filling and flavorful meal that warms the soul.

Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 6 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, kidney beans, pasta, vegetable broth, basil, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Dutch Oven French Onion Soup

A rich and flavorful soup that’s perfect for a cold winter night, this Dutch Oven French Onion Soup is a twist on the classic recipe.

Ingredients:

– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/4 cup dry white wine (optional)
– 6 cups beef broth
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– 4 slices of baguette, toasted
– Gruyère cheese, grated (for serving)

Instructions:

1. Preheat Dutch Oven to 350°F.
2. In the Dutch Oven, melt butter over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20-25 minutes).
3. If using wine, add it to the pot and cook for an additional 2 minutes.
4. Add beef broth, garlic, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Preheat oven to 375°F.
6. Ladle soup into oven-proof bowls and top each with toasted baguette and grated Gruyère cheese.
7. Bake until cheese is melted and bubbly (about 5-7 minutes).
8. Serve hot and enjoy!

Cooking Time: About 45 minutes

Dutch Oven Clam Chowder

Warm up with a hearty bowl of Dutch Oven Clam Chowder, perfect for a cozy night in or a camping trip.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and chopped (fresh or canned)
– 1 cup clam juice
– 1/2 cup milk
– 2 cups diced potatoes (about 2-3 medium-sized)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons all-purpose flour

Instructions:

1. Preheat the Dutch oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened.
3. Add chopped clams, clam juice, milk, potatoes, thyme, salt, and pepper. Stir well.
4. Bring mixture to a simmer, then cover the Dutch oven with the lid.
5. Cook for 30-40 minutes or until potatoes are tender.
6. Remove from heat; stir in flour to thicken.

Cooking Time: Approximately 45 minutes

Dutch Oven Butternut Squash Soup

A comforting and flavorful soup perfect for a chilly evening, this Dutch oven butternut squash soup is a twist on the classic recipe. With its rich aroma and velvety texture, it’s sure to become a family favorite.

Ingredients:

– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat your Dutch oven to 375°F.
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it cut-side up in the pot.
3. Drizzle the olive oil over the squash, then sprinkle with chopped onion, minced garlic, cumin, and paprika.
4. Pour in the chicken broth and bring to a simmer.
5. Cover the Dutch oven and cook for 45 minutes or until the squash is tender.
6. Use an immersion blender or transfer the soup to a blender to puree until smooth.
7. Stir in the heavy cream or half-and-half, then season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 45 minutes

Dutch Oven Split Pea Soup

This hearty soup recipe is a classic comfort food, made with green split peas, pork, and vegetables. It’s perfect for a chilly evening or a busy day when you need a warm, nourishing meal.

Ingredients:

– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 cups green split peas
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat Dutch oven or heavy pot over medium heat.
2. Add pork, onion, garlic, carrot, and celery; cook until browned, about 5 minutes.
3. Add split peas, chicken broth, thyme, salt, and pepper; bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour or until peas are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 1 hour

Dutch Oven Vegetable Soup

In this hearty recipe, a mix of colorful vegetables and aromatic spices come together to create a satisfying and comforting soup perfect for any time of year.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 red bell pepper, seeded and chopped
– 2 cups mixed vegetables (such as potatoes, zucchini, corn, and green beans)
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat Dutch oven over medium-high heat.
2. Add olive oil and sauté onion, garlic, carrots, celery, and red bell pepper until tender, about 8 minutes.
3. Add mixed vegetables, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
4. Bring soup to a boil, then reduce heat to low and simmer for 30-40 minutes or until vegetables are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Dutch Oven Mushroom Barley Soup

A hearty and comforting soup that’s perfect for a chilly day. This Dutch oven recipe combines the earthy flavors of mushrooms, barley, and vegetables with a rich broth.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup pearl barley, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat Dutch oven over medium-high heat.
2. Add oil, onion, and mushrooms; cook until vegetables are tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in barley, broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until barley is tender.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 50 minutes

Dutch Oven Corn Chowder

Warm up with this hearty Dutch Oven Corn Chowder recipe, perfect for a cozy evening or outdoor gathering.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 cup diced potatoes (about 2-3 medium-sized)
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh chopped chives or scallions for garnish (optional)

Instructions:

1. Preheat Dutch Oven to 375°F.
2. In the preheated oven, melt butter in the bottom of the Dutch Oven.
3. Add chopped onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Stir in corn kernels and diced potatoes.
6. Pour in chicken broth and bring to a simmer.
7. Reduce heat to low and let it cook for 20-25 minutes or until potatoes are tender.
8. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
9. Serve hot, garnished with fresh chopped chives or scallions if desired.

Cooking Time: 20-25 minutes

Dutch Oven Tuscan White Bean Soup

This hearty soup, inspired by the flavors of Tuscany, is a perfect comfort food for chilly days. Simmered to perfection in your Dutch oven, this white bean soup will become a family favorite.

Ingredients:

– 1 pound dried cannellini beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Preheat your Dutch oven to 325°F.
2. Add the chopped onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
3. Add the soaked and drained cannellini beans, diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
4. Cover the Dutch oven and simmer for 1-2 hours or until the beans are tender.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 1-2 hours

Dutch Oven Chicken Tortilla Soup

This hearty soup combines the flavors of tender chicken, crispy tortillas, and creamy beans, all slow-cooked to perfection in a Dutch oven. Perfect for a cozy night in or a casual gathering with friends.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pinto beans, drained and rinsed
– 6-8 corn tortillas, cut into thin strips
– 1 tsp cumin
– Salt and pepper to taste
– Optional: jalapeños for added heat

Instructions:

1. Preheat Dutch oven to 275°F (135°C).
2. Heat oil in the pot, then sauté onion, garlic, and bell pepper until softened.
3. Add chicken, broth, tomatoes, beans, cumin, salt, and pepper. Stir well.
4. Cover the pot and simmer for 30 minutes or until chicken is cooked through.
5. Add tortilla strips to the pot and cook for an additional 10-15 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed.

Cooking Time: 40-50 minutes

Dutch Oven Black Bean Soup

This hearty soup is a perfect blend of tender black beans, aromatic spices, and rich flavors, all cooked to perfection in the Dutch oven.

Ingredients:

– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat the Dutch oven over medium-high heat.
2. Add the olive oil, onion, garlic, and bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the soaked black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours or until the beans are tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 2 hours

Dutch Oven Wild Rice Soup

A hearty and comforting soup perfect for a chilly evening. This Dutch oven wild rice soup is a twist on traditional creamy soups, featuring the nutty flavor of wild rice and tender vegetables.

Ingredients:

– 1 cup wild rice
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Preheat Dutch oven over medium-high heat.
2. Add olive oil and sauté onion, garlic, carrots, and celery until tender, about 5 minutes.
3. Add wild rice, vegetable broth, diced tomatoes, and thyme. Stir to combine.
4. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until wild rice is tender.
5. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Dutch Oven Sausage and Kale Soup

A comforting and flavorful soup perfect for a chilly evening or a cozy meal with friends.

Ingredients:

– 1 lb sweet Italian sausage, casings removed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat Dutch oven or heavy-duty pot over medium-high heat.
2. Add olive oil and cook sausage until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add chopped kale; cook until wilted, about 5 minutes.
5. Add chicken broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
6. Return sausage to pot and simmer for 20-25 minutes or until flavors have melded together.

Cooking Time: 30-40 minutes

Dutch Oven Pumpkin Soup

This hearty soup is a perfect blend of fall flavors, cooked to perfection in a Dutch oven. A comforting and creamy treat that’s sure to become a seasonal favorite.

Ingredients:

– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. Preheat Dutch oven to 375°F.
2. In the preheated Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, nutmeg, and cinnamon. Cook for an additional minute.
4. Add pumpkin cubes, chicken broth, and heavy cream. Season with salt and pepper to taste.
5. Cover Dutch oven and bake for 45-50 minutes or until the pumpkin is tender.
6. Serve warm, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Summary

Cozy up with these hearty Dutch oven soup recipes perfect for a chilly night. From classic beef stew to creamy potato soup, there’s something for everyone. This collection of 20 soups includes flavorful options like spicy chili, comforting chicken noodle soup, and nutritious lentil soup. You’ll also find unique twists like Tuscan white bean soup and wild rice soup. Each recipe is carefully crafted to be easy to make and packed with flavor. So go ahead, gather ’round the table, and enjoy a warm and satisfying meal.

When it comes to tender, fall-off-the-bone ribs, there’s no quicker or easier way to achieve perfection than with a slow cooker. The key to great ribs is allowing the meat to cook low and slow, which breaks down the connective tissues and makes the meat incredibly tender and flavorful.

In this article, we’ll be exploring 20 delicious crock pot recipes that are sure to satisfy your rib cravings. From classic BBQ styles to international twists and unique flavor combinations, there’s something for everyone in this roundup of mouth-watering recipes. Whether you’re a seasoned slow cooker pro or just looking for some new ideas to spice up your meal routine, these 20 tender ribs in crock pot recipes are sure to impress.

Honey Garlic BBQ Ribs in Crock Pot

Honey Garlic BBQ Ribs in Crock Pot

Sweet and savory, these honey garlic BBQ ribs are a crowd-pleaser! This easy recipe is perfect for a stress-free meal that’s sure to impress.

1. Ingredients:
• 2 pounds beef or pork ribs
• 1/4 cup honey
• 2 cloves garlic, minced
• 1/4 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• Salt and pepper to taste
2. Instructions:
1. In a small bowl, whisk together honey, garlic, BBQ sauce, apple cider vinegar, and cumin.
2. Season ribs with salt and pepper.
3. Add the ribsto the Crock Pot and pour in the honey-garlic mixture. Cover.
4. Cook on low for 8 hours or high for 4-5 hours.

Fall-Off-The-Bone Beef Ribs in Crock Pot


Get ready to enjoy tender and flavorful beef ribs with minimal effort! This recipe uses a simple and easy-to-follow method that yields mouth-watering results.

Ingredients:

– 2 pounds beef ribs
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup barbecue sauce

Instructions:

1. Preheat the Crock Pot to low heat (around 275°F).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Remove the membrane from the beef ribs (optional but recommended for easier eating).
4. Place the ribs in the Crock Pot and sprinkle the dry rub evenly over both sides of the ribs.
5. Pour the barbecue sauce over the ribs, making sure they are fully coated.
6. Cook on low heat for 8-10 hours or high heat for 4-6 hours.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Spicy Korean Gochujang Ribs in Crock Pot


Get ready to fall in love with these tender, flavorful ribs smothered in a spicy gochujang glaze. This Crock Pot recipe is perfect for busy days or casual gatherings.

Ingredients:

– 2 pounds pork ribs
– 1/4 cup gochujang (Korean chili paste)
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon garlic, minced
– 1 teaspoon ground ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup chicken broth

Instructions:

1. In the Crock Pot, whisk together gochujang, brown sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using).
2. Add the ribs to the crock pot and toss with the glaze.
3. Cook on low for 8 hours or high for 4 hours.
4. About 30 minutes before serving, stir in chicken broth.
5. Serve hot, garnished with chopped green onions and toasted sesame seeds (optional).

Cooking Time: 4-8 hours

Classic Coca-Cola Braised Ribs in Crock Pot


Classic Coca-Cola Braised Ribs in Crock Pot

Tender, fall-off-the-bone ribs infused with the rich flavor of Coca-Cola and a hint of spices.

Ingredients:
– 2 pounds beef or pork ribs
– 1 cup Coca-Cola
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste

Instructions:

1. Preheat the Crock Pot to low heat.
2. In a large bowl, whisk together Coca-Cola, brown sugar, apple cider vinegar, cumin, smoked paprika, salt, and pepper.
3. Add the ribs to the marinade, ensuring they are fully coated.
4. Place the marinated ribs in the prepared Crock Pot.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Remove the ribs from the Crock Pot and let them rest for 10 minutes before serving.

Cooking Time: 4-10 hours

Smoky Maple Bourbon Ribs in Crock Pot


Transform your ribs into a sweet and tangy masterpiece with this easy-to-make recipe that combines the richness of bourbon, the sweetness of maple syrup, and the smokiness of brown sugar.

Ingredients:

– 2 pounds beef or pork ribs
– 1/4 cup brown sugar
– 1/4 cup maple syrup
– 2 tablespoons bourbon whiskey
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper to taste

Instructions:

1. Preheat the crock pot to low.
2. In a small bowl, mix together brown sugar, maple syrup, bourbon whiskey, Dijon mustard, and smoked paprika.
3. Place the ribs in the crock pot and spoon the glaze over them.
4. Cook for 8-10 hours or until the meat is tender and falls off the bone.
5. Season with salt and pepper to taste.

Cooking Time: 8-10 hours

Asian-Inspired Hoisin Ribs in Crock Pot


Asian-Inspired Hoisin Ribs in Crock Pot

Transform tender pork ribs into a sweet and savory Asian-inspired dish with this easy crock pot recipe.

Ingredients:
• 2 pounds pork ribs
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:
1. In a small bowl, whisk together hoisin sauce, soy sauce, honey, garlic, ginger, and sesame oil.
2. Remove the membrane from the back of the ribs (optional but recommended for tender results).
3. Place the ribs in the crock pot, bone-side down. Pour the marinade over the ribs, making sure they’re fully coated.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. About 30 minutes before serving, sprinkle salt and pepper to taste.

Cooking Time: Low – 8-10 hours, High – 4-6 hours

Garlic Parmesan Pork Ribs in Crock Pot


Transform your pork ribs into a rich and savory masterpiece with this easy-to-make recipe. Perfect for a cozy dinner or a crowd-pleasing party, these Garlic Parmesan Pork Ribs will surely impress.

Ingredients:
– 2 pounds pork ribs
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 tablespoon dried oregano
– Salt and pepper to taste

Instructions:

1. Preheat your Crock Pot to High.
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Add the pork ribs to the Crock Pot and brush with the garlic mixture.
4. Sprinkle Parmesan cheese and oregano evenly over the ribs.
5. Cook on High for 6 hours or Low for 8-10 hours.

Cooking Time: 6 hours (High) or 8-10 hours (Low)

Sweet and Tangy Pineapple Ribs in Crock Pot


Get ready for a BBQ favorite with a twist! This recipe combines the sweetness of pineapple with the tanginess of BBQ sauce, resulting in fall-off-the-bone tender ribs that are sure to impress.

Ingredients:

– 2 pounds pork ribs
– 1 cup pineapple juice
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup BBQ sauce
– 1/4 cup chopped fresh pineapple

Instructions:

1. Preheat crock pot to low heat.
2. In a small bowl, whisk together pineapple juice, brown sugar, honey, Dijon mustard, smoked paprika, and cayenne pepper.
3. Place ribs in the crock pot and pour the pineapple mixture over them.
4. Cook for 8 hours or until tender.
5. In the last 30 minutes of cooking, brush ribs with BBQ sauce and top with chopped pineapple.
6. Serve hot and enjoy!

Cooking Time: 8 hours

Herb-Infused Rosemary Ribs in Crock Pot


Succulent pork ribs infused with the aromatic flavors of rosemary and herbs, slow-cooked to tender perfection.

Ingredients:

– 2 pounds beef pork ribs
– 1/4 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon dried thyme
– 1 tablespoon garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat Crock Pot to low setting.
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, and pepper.
3. Place the pork ribs in the Crock Pot and brush the herb mixture evenly over both sides of the ribs.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Remove from heat and let rest for 15 minutes before serving.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Texas-Style Dry Rub Ribs in Crock Pot


Savor the bold flavors of Texas-style dry rub ribs without the hassle of grilling or smoking. This slow-cooked recipe yields tender, flavorful results with minimal effort.

Ingredients:

– 2 pounds beef or pork ribs
– 1/4 cup Texas-style dry rub (see below)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 cup beef broth

Texas-Style Dry Rub:

– 2 tablespoons chili powder
– 2 tablespoons ground cumin
– 2 tablespoons brown sugar
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– Salt, to taste

Instructions:

1. Preheat the Crock Pot to low heat.
2. In a small bowl, mix together dry rub ingredients.
3. Remove membrane from ribs (optional). Pat dry with paper towels.
4. Rub both sides of ribs with Texas-style dry rub mixture, ensuring even coverage.
5. Place ribs in Crock Pot and add brown sugar, smoked paprika, and beef broth.
6. Cook for 8-10 hours or overnight (12 hours).
7. Remove ribs from Crock Pot and brush with pan juices. Serve hot.

Cooking Time: 8-10 hours

Balsamic Glazed Ribs in Crock Pot


This recipe yields tender, flavorful ribs with a sweet and tangy glaze, all made easy with the help of your crock pot.

Ingredients:

– 2 pounds beef or pork ribs
– 1/4 cup balsamic vinegar
– 1/4 cup brown sugar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In the crock pot, whisk together balsamic vinegar, brown sugar, olive oil, garlic, thyme, salt, and pepper.
2. Add the ribs to the pot, making sure they are coated with the glaze.
3. Cook on low for 8 hours or high for 4 hours.
4. About 30 minutes before serving, remove the ribs from the crock pot and brush with any remaining glaze.
5. Serve hot and enjoy!

Cooking Time: 4-8 hours

Jamaican Jerk Spiced Ribs in Crock Pot


Get ready to transport your taste buds to the Caribbean with this flavorful and tender recipe for Jamaican Jerk Spiced Ribs.

Ingredients:

– 2 pounds beef ribs
– 1/4 cup jerk seasoning (homemade or store-bought)
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon cayenne pepper
– 1/4 cup soy sauce
– 1/4 cup apple cider vinegar
– 1/4 cup water

Instructions:

1. In a small bowl, mix together jerk seasoning, brown sugar, cinnamon, nutmeg, and cayenne pepper.
2. Season the ribs with the spice mixture, rubbing it evenly onto both sides of the meat.
3. Place the ribs in the Crock Pot and add soy sauce, apple cider vinegar, and water.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Remove the ribs from the Crock Pot and let them rest for 10 minutes before serving.

Cooking Time: 4-10 hours

Red Wine Braised Short Ribs in Crock Pot


This Crock Pot recipe transforms tough short ribs into fall-off-the-bone tender and flavorful dish, perfect for a cozy dinner or special occasion.

Ingredients:

– 4-6 pounds beef short ribs
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Season short ribs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
4. Transfer the short ribs to a Crock Pot. Pour in red wine, beef broth, tomato paste, and thyme. Cover and cook on low for 8-10 hours or high for 4-6 hours.
5. Remove from heat and let rest for 30 minutes before serving. Strain sauce and serve alongside the short ribs.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Brown Sugar and Mustard Glazed Ribs in Crock Pot


Elevate your rib game with this easy and delicious recipe that combines the richness of brown sugar and mustard. Perfect for a crowd-pleasing dinner or a stress-free party.

Ingredients:

– 2 pounds beef ribs
– 1/4 cup brown sugar
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat your crock pot to low (8 hours) or high (4 hours).
2. In a small bowl, mix together brown sugar, mustard, vinegar, smoked paprika, garlic powder, salt, and pepper.
3. Place the ribs in the crock pot and brush the glaze all over them.
4. Cook on low for 8 hours or high for 4 hours.
5. Remove the ribs from the crock pot and let them rest for 10-15 minutes before serving.

Cooking Time: Low – 8 hours, High – 4 hours

Five-Spice Chinese Ribs in Crock Pot


Transform your ribs with the bold flavors of China! This Crock Pot recipe combines the classic American ribs with the aromatic spices of Chinese cuisine, creating a mouthwatering dish that will impress friends and family.

Ingredients:

– 2 pounds beef or pork ribs
– 1/4 cup soy sauce
– 2 tablespoons five-spice powder (or to taste)
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon black pepper
– 1/4 cup chopped scallions, for garnish

Instructions:

1. Preheat Crock Pot to Low.
2. In a small bowl, whisk together soy sauce, five-spice powder, brown sugar, rice vinegar, and grated ginger.
3. Place the ribs in the Crock Pot, then pour the marinade over them.
4. Sprinkle black pepper evenly over the ribs.
5. Cook on Low for 8-10 hours or High for 4-6 hours.
6. Remove the ribs from the Crock Pot and brush with any remaining sauce.
7. Garnish with chopped scallions, serve hot, and enjoy!

Cooking Time: 4-10 hours

Slow-Cooked Teriyaki Ribs in Crock Pot


Slow-Cooked Teriyaki Ribs in Crock Pot Recipe

Transform tender ribs into a sweet and savory masterpiece with this easy-to-make Slow-Cooked Teriyaki Ribs recipe. Perfect for a lazy Sunday dinner or a party, these fall-off-the-bone ribs are sure to please!

Ingredients:

– 2 pounds beef back ribs
– 1/4 cup teriyaki sauce
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground ginger

Instructions:

1. Preheat the Crock Pot to low (6-8 hours).
2. In a small bowl, whisk together teriyaki sauce, brown sugar, soy sauce, rice vinegar, and olive oil.
3. Add the garlic and ginger to the bowl and mix well.
4. Place the ribs in the Crock Pot and pour the teriyaki mixture over them.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Remove the ribs from the Crock Pot and brush with additional teriyaki sauce (optional).
7. Serve warm and enjoy!

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Lemon Pepper Pork Ribs in Crock Pot


Get ready for a tangy and savory twist on traditional pork ribs! This slow-cooked recipe infuses tender pork with the brightness of lemon and the warmth of pepper, making it perfect for any occasion.

Ingredients:
– 2 pounds pork ribs
– 1/4 cup lemon pepper seasoning
– 2 tablespoons olive oil
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chicken broth
– Salt and pepper to taste

Instructions:

1. Preheat Crock Pot to low (6 hours).
2. In a small bowl, mix together lemon pepper seasoning, olive oil, lemon juice, and chicken broth.
3. Place pork ribs in the Crock Pot, and pour the lemon-pepper mixture evenly over the ribs.
4. Sprinkle salt and pepper to taste.
5. Cook on low for 6 hours or high for 3-4 hours.

Cooking Time: 6 hours (low) or 3-4 hours (high)

Sticky Sriracha Honey Ribs in Crock Pot


Savor the sweet and spicy flavors of these fall-off-the-bone tender ribs, infused with the boldness of Sriracha sauce.

Ingredients:

– 2 pounds beef or pork ribs
– 1/4 cup honey
– 2 tablespoons Sriracha sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat the Crock Pot to low heat.
2. In a small bowl, whisk together honey, Sriracha sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Place the ribs in the Crock Pot and brush the sticky sauce all over them.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Remove the ribs from the Crock Pot and let them rest for 10 minutes before serving.

Cooking Time: 4-10 hours (low) or 2-6 hours (high)

Apple Cider Vinegar Ribs in Crock Pot


Get ready to fall in love with the sweet and tangy flavors of this unique rib recipe! By slow-cooking pork ribs in apple cider vinegar, you’ll be rewarded with tender, flavorful meat that’s perfect for any occasion.

Ingredients:

– 2 pounds pork ribs
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. In a small bowl, whisk together apple cider vinegar, brown sugar, honey, Dijon mustard, cumin, smoked paprika, salt, and pepper.
2. Place the ribs in the crock pot and pour the apple cider mixture over them.
3. Cook on low for 8 hours or high for 4 hours.
4. About 30 minutes before serving, brush the ribs with water to keep them moist.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 4-8 hours

Smoked Paprika and Cumin Ribs in Crock Pot


Smoked Paprika and Cumin Ribs in Crock Pot: A flavorful twist on traditional ribs, this recipe combines the richness of smoked paprika with the warm spices of cumin.

– 2 pounds beef or pork ribs
– 1/4 cup smoked paprika
– 2 tablespoons olive oil
– 1 tablespoon ground cumin
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1/4 cup beer (optional)


1. Preheat the crock pot to low.
2. In a small bowl, mix together smoked paprika, olive oil, cumin, garlic powder, salt, and pepper.
3. Remove the membrane from the back of the ribs and place them in the crock pot.
4. Sprinkle the spice mixture evenly over both sides of the ribs.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. If using beer, add it to the crock pot during the last hour of cooking.
7. Remove the ribs from the crock pot and let them rest for 15 minutes before serving.


Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Summary

Get ready to indulge in a world of tender, fall-off-the-bone ribs with these 20 mouth-watering crock pot recipes! From classic Coca-Cola braised ribs to spicy Korean gochujang ribs and sweet and tangy pineapple ribs, there’s something for every palate. Explore the flavors of Texas-style dry rub, Jamaican jerk spiced, and Asian-inspired hoisin ribs, or try your hand at slow-cooked teriyaki, lemon pepper pork, and sticky sriracha honey ribs. With a range of sauces and seasonings to choose from, you’ll never tire of these tender, slow-cooked ribs that are sure to impress your family and friends.

Get ready to indulge in a comforting culinary delight! The Reuben casserole is a beloved twist on the classic sandwich, and we’ve got 20 mouthwatering variations to satisfy your cravings. From classic sauerkraut and Swiss combinations to creative takes with pastrami, jalapeños, and even beer-braised sauerkraut, there’s something for everyone in this roundup of Reuben casserole recipes.

Whether you’re a comfort food aficionado or just looking for a new twist on an old favorite, these casseroles are sure to become a staple in your kitchen. With options ranging from easy weeknight meals to show-stopping party dishes, there’s never been a better time to get creative with this beloved dish. So grab your apron and let’s dive into the world of Reuben casserole recipes!

Classic Reuben Casserole with Sauerkraut and Swiss

Classic Reuben Casserole with Sauerkraut and Swiss

A twist on the classic sandwich, this casserole combines tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing in a satisfying one-dish meal.

Ingredients:

– 1 (8 oz) can of corned beef, drained and flaked
– 1 cup sauerkraut, drained and chopped
– 1 cup shredded Swiss cheese
– 1/2 cup Thousand Island dressing
– 1 tablespoon butter
– 6 slices of rye bread, cubed
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Mix well.
3. Grease a 9×13-inch baking dish with butter.
4. Add the bread cubes to the casserole mixture and stir until evenly coated.
5. Pour the mixture into the prepared baking dish and smooth out the top.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Easy Corned Beef Reuben Casserole

A twist on the classic Reuben sandwich, this casserole combines tender corned beef with sauerkraut, Swiss cheese, and rye bread for a hearty and satisfying meal.

Ingredients:

– 1 pound corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 4 slices rye bread, cubed
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced corned beef and cook until browned, about 3-4 minutes.
3. In a separate bowl, combine the sauerkraut and Swiss cheese.
4. In a 9×13-inch baking dish, arrange half of the cubed rye bread in the bottom. Top with the cooked corned beef, followed by the sauerkraut mixture.
5. Repeat the layers, starting with the remaining rye bread, then the corned beef, and finally the sauerkraut mixture.
6. Dot the top with the remaining 1 tablespoon of butter and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until the casserole is golden brown and the cheese is melted.

Cooking Time: 25-30 minutes

Reuben Casserole with Rye Bread Crust

A twist on the classic Reuben sandwich, this casserole combines tender corned beef, sauerkraut, and melted Swiss cheese under a crispy rye bread crust.

Ingredients:

– 1 cup cooked corned beef
– 1/2 cup sauerkraut, drained
– 1/2 cup shredded Swiss cheese
– 1/4 cup unsalted butter, softened
– 2 cups rye bread crumbs
– 1 egg, beaten
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine corned beef, sauerkraut, and Swiss cheese.
3. Mix well to combine.
4. In a separate bowl, mix together rye bread crumbs and softened butter until crumbly.
5. Press the bread mixture into the bottom of a 9×13-inch baking dish.
6. Add the corned beef mixture on top of the crust.
7. Bake for 25-30 minutes or until the crust is golden brown and the casserole is heated through.

Cooking Time: 25-30 minutes

Slow Cooker Reuben Casserole

A twist on the classic Reuben sandwich, this slow cooker casserole combines sauerkraut, corned beef, and Swiss cheese for a deliciously easy meal.

Ingredients:

– 1 lb corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1 can condensed cream of mushroom soup
– 1/2 cup milk
– 1 tsp caraway seeds
– 8 slices Swiss cheese, shredded
– 1 loaf rye bread, cubed

Instructions:

1. In the slow cooker, combine sliced corned beef, sauerkraut, cream of mushroom soup, and milk.
2. Stir in caraway seeds and shredded Swiss cheese.
3. Add cubed rye bread on top of the casserole mixture.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Reuben Casserole with Thousand Island Drizzle

A twist on the classic Reuben sandwich, this casserole combines the flavors of corned beef, sauerkraut, and Swiss cheese in a comforting, easy-to-make dish.

Ingredients:

– 1 pound corned beef, thinly sliced
– 1 medium onion, chopped
– 1 cup sauerkraut, drained
– 1 cup shredded Swiss cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon caraway seeds
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, cook the corned beef over medium-high heat until browned, about 5 minutes. Add onion and cook until softened, about 3 minutes.
3. In a greased 9×13-inch baking dish, arrange half of the cooked corned beef mixture in the bottom.
4. Top with sauerkraut, Swiss cheese, and remaining corned beef mixture.
5. Mix milk and butter; pour over the casserole.
6. Sprinkle caraway seeds on top.
7. Bake for 25-30 minutes or until hot and bubbly.

Thousand Island Drizzle:

– 1/2 cup Thousand Island dressing
– 1 tablespoon chopped fresh parsley

Mix together and drizzle over the casserole before serving.

Cheesy Reuben Casserole Bake

A twist on the classic Reuben sandwich, this casserole combines corned beef, sauerkraut, and Swiss cheese with a crispy Rye bread crust. Perfect for a comforting meal or party.

Ingredients:

– 1 (14.5 oz) can corned beef, drained and flaked
– 1 cup sauerkraut, drained
– 1/2 cup shredded Swiss cheese
– 1/4 cup grated cheddar cheese
– 1/2 cup Rye bread crumbs
– 1 tablespoon butter, melted
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine corned beef, sauerkraut, Swiss cheese, and cheddar cheese.
3. Stir until well combined.
4. Grease a 9×13-inch baking dish with melted butter.
5. Add the casserole mixture to the prepared dish.
6. Sprinkle Rye bread crumbs on top.
7. Bake for 25-30 minutes or until the crust is golden brown and the cheese is melted.

Cooking Time: 25-30 minutes

Reuben Casserole with Pastrami Twist

A creative twist on the classic Reuben sandwich, this casserole combines tender pastrami with sauerkraut, Swiss cheese, and creamy Thousand Island dressing, all wrapped in a buttery crust.

Ingredients:

– 1 pound pastrami, thinly sliced
– 1 medium onion, thinly sliced
– 2 cups sauerkraut, drained
– 1 cup shredded Swiss cheese
– 1/4 cup Thousand Island dressing
– 1 package of puff pastry, thawed
– 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the sliced onion and pastrami until caramelized.
3. In a separate bowl, mix together the sauerkraut and Thousand Island dressing.
4. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
5. Arrange the sauerkraut mixture down the center of the pastry, leaving a 1-inch border on either side.
6. Top with the pastrami and Swiss cheese mixture.
7. Fold the edges of the pastry up over the filling, pressing gently to seal.
8. Place the casserole on a baking sheet lined with parchment paper, and brush with melted butter.
9. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Gluten-Free Reuben Casserole

A twist on the classic sandwich, this casserole combines the flavors of corned beef, sauerkraut, and Swiss cheese in a gluten-free package.

Ingredients:

– 1 pound gluten-free corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 1/4 cup gluten-free breadcrumbs
– 2 tablespoons butter, melted
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté the corned beef until browned.
3. In a separate baking dish, combine the cooked corned beef, sauerkraut, Swiss cheese, and gluten-free breadcrumbs.
4. Pour the melted butter over the top and season with salt and pepper to taste.
5. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.

Cooking Time: 25-30 minutes

Reuben Casserole with Caramelized Onions

This twist on the classic Reuben sandwich turns it into a hearty, comforting casserole filled with tender corned beef, melted Swiss cheese, and sweet caramelized onions.

Ingredients:

– 1 pound corned beef, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 1 tablespoon caraway seeds
– 1 teaspoon mustard
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Caramelize onions by cooking them in butter over medium-low heat for 20-25 minutes, stirring occasionally.
3. In a separate pot, cook corned beef until tender.
4. In a greased 9×13-inch baking dish, arrange half of the sauerkraut, then add layer of corned beef, onions, and cheese.
5. Repeat layers, finishing with cheese on top.
6. Sprinkle caraway seeds and mustard over cheese.
7. Bake for 30-35 minutes or until golden brown.

Cooking Time: 35-40 minutes

Spicy Reuben Casserole with Jalapeños

A twist on the classic Reuben sandwich, this casserole combines corned beef, sauerkraut, and Swiss cheese with a spicy kick from jalapeños.

Ingredients:

– 1 lb corned beef, thinly sliced
– 1/2 cup sauerkraut, drained
– 1/4 cup grated Swiss cheese
– 2 jalapeños, seeded and chopped
– 1 tablespoon butter
– 1 cup Rye bread cubes (about 6-8 slices)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté the corned beef and jalapeños in butter until the meat is caramelized and the peppers are soft.
3. In a separate pot, heat the sauerkraut with a pinch of salt until warmed through.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Layer the ingredients in the following order: corned beef mixture, sauerkraut, Swiss cheese, and Rye bread cubes.
6. Repeat the layers two more times, finishing with a layer of Swiss cheese on top.
7. Bake for 25-30 minutes, or until the casserole is golden brown and bubbly.

Cooking Time: 25-30 minutes

Reuben Casserole with Homemade Russian Dressing

A twist on the classic Reuben sandwich, this casserole combines sauerkraut, corned beef, Swiss cheese, and rye bread in a deliciously easy-to-make dish. Serve warm with a side of homemade Russian dressing for dipping.

Ingredients:

– 1 pound corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1/2 cup grated Swiss cheese
– 1 loaf rye bread, cubed
– 1/4 cup butter, melted
– Salt and pepper to taste
– Homemade Russian Dressing:
+ 1/2 cup mayonnaise
+ 1 tablespoon sweet pickle relish
+ 1 tablespoon prepared horseradish
+ Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine corned beef, sauerkraut, Swiss cheese, and rye bread cubes.
3. Add melted butter and season with salt and pepper to taste. Mix until well combined.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
6. While the casserole is baking, prepare the homemade Russian dressing by mixing all ingredients in a bowl. Season with salt and pepper to taste.
7. Serve warm casserole with homemade Russian dressing on the side for dipping.

Cooking Time: 25-30 minutes

Reuben Casserole Stuffed Peppers

A twist on classic stuffed peppers, this recipe combines the flavors of a Reuben sandwich with tender bell peppers.

Ingredients:

– 4 large bell peppers, any color
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained
– 1/2 cup Swiss cheese, shredded
– 1 tablespoon caraway seeds
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup Thousand Island dressing

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground beef until browned, breaking into small pieces as it cooks. Drain excess fat.
4. Add onion, garlic, sauerkraut, Swiss cheese, caraway seeds, paprika, salt, and pepper to the skillet. Cook until the mixture is heated through.
5. Stuff each pepper with the Reuben mixture, topping with Thousand Island dressing.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.

Cooking Time: 45-50 minutes

Keto-Friendly Reuben Casserole

This classic Reuben sandwich gets a low-carb makeover with this keto-friendly casserole, featuring tender corned beef, melted Swiss cheese, and tangy sauerkraut.

Ingredients:

– 1 lb corned beef, thinly sliced
– 1 cup shredded Swiss cheese
– 1/2 cup sauerkraut, drained
– 1/4 cup mayonnaise
– 1 tsp caraway seeds
– 6 slices of keto-friendly bread (such as almond flour bread or cauliflower bread), cut into 1-inch cubes
– 2 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté the corned beef until caramelized and tender.
3. In a separate bowl, mix together the Swiss cheese, sauerkraut, mayonnaise, and caraway seeds.
4. In a 9×13 inch baking dish, arrange half of the bread cubes in an even layer.
5. Top with the corned beef, followed by the cheese mixture, and finally the remaining bread cubes.
6. Drizzle melted butter over the top.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Reuben Casserole with Dill Pickle Topping

A twist on the classic Reuben sandwich, this casserole combines corned beef, sauerkraut, and Swiss cheese in a rich and tangy dish. The addition of dill pickle topping adds a bold and creamy element that elevates the flavor to new heights.

Ingredients:

– 1 lb corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1 cup Swiss cheese, shredded
– 1/2 cup rye bread, cubed
– 1/4 cup butter, melted
– 1/2 cup dill pickle topping (see below)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, combine corned beef, sauerkraut, and Swiss cheese. Cook over medium heat until the cheese is melted and the mixture is heated through.
3. In a separate bowl, mix together cubed rye bread and melted butter.
4. Add the bread mixture to the skillet with the meat mixture and stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish.
6. Top with dill pickle topping (see below).
7. Bake for 25-30 minutes, or until the top is golden brown.

Dill Pickle Topping:

– 1/2 cup mayonnaise
– 1/4 cup chopped fresh dill
– 2 tablespoons finely chopped dill pickle
– Salt and pepper to taste

Mix all ingredients together in a bowl. Spread over the casserole before baking.

Reuben Casserole with Pumpernickel Croutons

Transform the classic Reuben sandwich into a hearty casserole, topped with crispy pumpernickel croutons. This comforting dish is perfect for a chilly evening or a satisfying brunch.

Ingredients:

– 1 pound corned beef, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 4 cups shredded Swiss cheese
– 1 cup sauerkraut, drained and rinsed
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (for croutons)
– 2 tablespoons pumpernickel bread crumbs

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and butter until the onion is caramelized.
3. In a separate bowl, combine the corned beef, Swiss cheese, sauerkraut, caraway seeds, salt, and pepper.
4. Grease a 9×13-inch baking dish with butter.
5. Layer the casserole ingredients in the following order: half of the onion mixture, half of the corned beef mixture, all of the sauerkraut, and finally the remaining onion mixture.
6. Top with pumpernickel croutons (see below) and bake for 30-35 minutes or until golden brown.

Pumpernickel Croutons:

1. Preheat oven to 350°F.
2. Toss baguette cubes with butter, pumpernickel bread crumbs, salt, and pepper.
3. Spread on a baking sheet and bake for 10-12 minutes or until crispy.

Cooking Time: 30-35 minutes

Vegetarian Reuben Casserole with Tempeh

Transform the classic Reuben sandwich into a satisfying casserole, perfect for a comforting meal or party dish. This vegetarian version swaps traditional corned beef for tempeh, adding a nutty flavor and creamy texture.

Ingredients:

– 1 cup cooked tempeh, crumbled
– 2 tablespoons sauerkraut
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup Swiss cheese, shredded
– 1/4 cup Thousand Island dressing
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 8-10 Jewish rye bread slices (or substitute with a crusty bread)

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and garlic until softened. Add the tempeh and cook until heated through.
3. In a separate bowl, combine the Swiss cheese, Thousand Island dressing, Dijon mustard, caraway seeds, salt, and pepper.
4. In a 9×13-inch baking dish, arrange half of the bread slices in a single layer. Top with the tempeh mixture, followed by the sauerkraut and remaining bread slices.
5. Sprinkle the cheese mixture evenly over the top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 25-30 minutes

Reuben Casserole with Creamy Horseradish Sauce

A twist on the classic Reuben sandwich, this casserole combines tender corned beef, melted Swiss cheese, and sauerkraut in a crispy bread crust. The creamy horseradish sauce adds a tangy kick that complements the flavors perfectly.

Ingredients:

– 1 lb corned beef, thinly sliced
– 8 oz Swiss cheese, shredded
– 1 cup sauerkraut, drained and chopped
– 1 loaf of rye bread, cubed (about 4 cups)
– 2 tbsp unsalted butter, softened
– 1/2 cup creamy horseradish sauce (see below for recipe)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté the corned beef in butter until heated through.
3. In a separate bowl, combine the Swiss cheese and chopped sauerkraut.
4. In a greased 9×13-inch baking dish, create a layer of bread cubes.
5. Top with a layer of corned beef, followed by a layer of the cheese-kraut mixture.
6. Repeat layers two more times, finishing with a layer of bread on top.
7. Bake for 30-35 minutes or until golden brown.

Creamy Horseradish Sauce:

– 1/2 cup sour cream
– 2 tbsp prepared horseradish
– 1 tsp Dijon mustard
– Salt and pepper to taste

Combine ingredients in a bowl and refrigerate until ready to serve. Serve warm over the Reuben casserole.

Reuben Casserole with Crispy Bacon Bits

Reuben Casserole with Crispy Bacon Bits: A Twist on the Classic

Transform the classic Reuben sandwich into a satisfying casserole, complete with crispy bacon bits and melted Swiss cheese. Perfect for a comforting dinner or a crowd-pleasing brunch!

Ingredients:

– 1 pound corned beef, thinly sliced
– 2 tablespoons butter
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 8 slices rye bread, torn into pieces
– 1 cup Swiss cheese, shredded
– 6 slices cooked bacon, crumbled (about 1/4 cup)
– 1 cup Thousand Island dressing

Instructions:

1. Preheat oven to 350°F.
2. In a large skillet, sauté onion and garlic in butter until softened. Add corned beef and cook until heated through.
3. In a separate dish, combine torn rye bread and Swiss cheese.
4. Create the casserole by layering the cooked corned beef mixture, bread mixture, and crumbled bacon bits.
5. Pour Thousand Island dressing over the top layer.
6. Bake for 25-30 minutes or until golden brown.

Cook Time: 25-30 minutes

Reuben Casserole with Beer-Braised Sauerkraut

Elevate the classic Reuben sandwich to a new level by turning it into a hearty casserole, featuring beer-braised sauerkraut and crispy rye croutons. Perfect for a cozy dinner or potluck gathering.

Ingredients:

– 1 lb corned beef, thinly sliced
– 1 large onion, thinly sliced
– 2 cups sauerkraut
– 1 cup beer (any dark lager or IPA works well)
– 1/4 cup brown sugar
– 1 tsp caraway seeds
– 8-10 slices of rye bread, toasted and cubed
– 1 cup shredded cheddar cheese
– 2 tbsp unsalted butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sauerkraut, beer, brown sugar, and caraway seeds. Bring to a simmer and cook for 20-25 minutes or until the liquid has reduced and the sauerkraut is tender.
3. In a separate pan, melt butter over medium heat. Add sliced onions and cook until caramelized, about 10-12 minutes.
4. In a large casserole dish, arrange half of the toasted rye cubes in the bottom. Top with a layer of corned beef, followed by the sauerkraut mixture, then the caramelized onions.
5. Repeat the layers, finishing with a layer of cheese on top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.

Cooking Time: 40-50 minutes

Mini Reuben Casserole Bites for Parties

Mini Reuben Casserole Bites for Parties

These bite-sized treats are a twist on the classic Reuben sandwich, perfect for parties and gatherings. With a crispy rye crust, savory corned beef, melted Swiss cheese, and tangy sauerkraut, these mini casseroles are sure to be a hit.

Ingredients:

– 1 package of mini muffin tin liners
– 1/2 cup of rye bread crumbs
– 1/4 cup of unsalted butter, softened
– 8 oz corned beef, thinly sliced
– 1/2 cup of sauerkraut, drained and chopped
– 1 cup of shredded Swiss cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. In a small bowl, mix together rye bread crumbs and butter until crumbly.
3. Press about 1 tablespoon of the rye mixture into each mini muffin tin liner.
4. Top with a slice of corned beef, followed by a spoonful of sauerkraut and a sprinkle of Swiss cheese.
5. Bake for 12-15 minutes or until the bread is golden brown and the cheese is melted.

Cooking Time: 12-15 minutes

Summary

Get ready to comfort your taste buds with these 20 mouthwatering Reuben casserole recipes! From classic sauerkraut and Swiss combinations to creative twists with rye bread crusts, slow cooker methods, and even vegetarian options, there’s something for everyone. Discover how to add a thousand island drizzle or caramelized onions to elevate the flavor, or try a spicy kick from jalapeños. Whether you’re a comfort food lover or looking for a keto-friendly option, these Reuben casserole recipes will become your new favorite go-to dishes.