Reuben Pot Pie With Pumpernickel Biscuits Recipes

HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL

Steps:

• Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
• Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
• Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

REUBEN POT PIE

Steps:

• Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
• In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
• Top with second crust; seal and flute. Cut slits in top crust.
• Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

TRADITIONAL REUBEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, mix the thousand island dressing, sour cream, and onion.
• Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
• Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

REUBEN POT PIE WITH PUMPERNICKEL BISCUITS

Steps:

• Spread the sauerkraut in ungreased 9"x13" baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
• Top with the corned beef and cheese.
• Bake at 375°F for 20 minutes.
• While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
• Add the milk and stir with fork to make a dough.
• Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
• Roll the dough out 1/2" thick and cut out with a biscuit cutter or glass.
• Arrange the biscuits evenly over the top of the casserole.
• Bake at 375°F for 15 to 20 minutes or until the biscuit are golden brown.

REUBEN PUDGY PIE

Steps:

• Spread butter over bread slices; place 1 slice in a greased sandwich iron, buttered side down. Top with corned beef, sauerkraut, cheese and remaining bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese has melted, turning occasionally, 5-7 minutes.