Reuben Potato Bake 5fix Recipes

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REUBEN LOADED BAKED POTATO



Reuben Loaded Baked Potato image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 15

2 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
8 ounces thinly shaved pastrami
1 cup sauerkraut
4 slices Swiss cheese
18,000 Island Dressing, recipe follows
1/4 cup sliced pickled cherry peppers
2 tablespoons minced fresh chives
1 cup sour cream
1/4 cup ketchup
2 tablespoons minced pickled jalapenos
2 tablespoons minced dill pickles
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt

Steps:

  • Preheat oven to 425 degrees F.
  • Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
  • Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
  • Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
  • Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

REUBEN BAKED POTATOES



Reuben Baked Potatoes image

In honor of November 2002 Ingredient of the Month: Sauerkraut!!! This recipe actually comes from www.tasteofhome.com and is noted as being by Erika Antolic of Vancouver, Washington.

Provided by GinnyP

Categories     Lunch/Snacks

Time 1h30m

Yield 8 potato halves

Number Of Ingredients 11

4 large baking potatoes
2 cups finely diced cooked corned beef
1 (14 ounce) can sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded swiss cheese
3 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seed
1 (3 ounce) package cream cheese, softened
1 tablespoon grated parmesan cheese
paprika

Steps:

  • Bake the potatoes at 425°F for 45 minutes or until tender; cool.
  • In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.
  • Cut potatoes in half lengthwise.
  • Carefully scoop out potatoes, leaving shells intact.
  • Mash potatoes with cream cheese; stir into the corned beef mixture.
  • Mound potato mixture into the shells.
  • Sprinkle with parmesan cheese and paprika.
  • Return to the oven for 25 minutes or until heated through.

REUBEN CRESCENT BAKE



Reuben Crescent Bake image

Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.

Provided by Patti Barrett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¾ cup sauerkraut, drained and squeezed dry
⅓ cup thousand island salad dressing
1 (8 ounce) tube refrigerated crescent rolls (such as Pillsbury®)
¾ pound thin-sliced cooked corned beef
8 slices Swiss cheese
1 beaten egg white

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
  • Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
  • Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
  • Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g

SKILLET-ROASTED REUBEN POTATO CASSEROLE



Skillet-Roasted Reuben Potato Casserole image

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.

Provided by peesh

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 1612.5 mg, Sugar 8.3 g

REUBEN BAKED POTATOES



Reuben Baked Potatoes image

When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often. After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them. I have three grown children-plus five grandchildren whom I keep supplied with frozen yogurt and cookies!

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes
2 cups finely diced cooked corned beef
1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded Swiss cheese
3 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seeds
3 ounces cream cheese, softened
3 tablespoons grated Parmesan cheese
Paprika

Steps:

  • Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet. , Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

BREADLESS RUEBEN #SP5



Breadless Rueben #SP5 image

Official contest entry: Simply Potatoes 5Fix This gluten free Rueben sandwich might be better than the traditional. It needs to be eaten with a knife and fork.

Provided by Karrod

Categories     Potato

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
8 slices swiss cheese
12 ounces pastrami, from a deli
1/2 cup sauerkraut
1/4 cup vegetable oil

Steps:

  • Heat large electric griddle to med. high.
  • Spread about 2 tablespoons oil on griddle.
  • Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
  • When hash browns are done, add one slice swiss to each square.
  • grill sauerkraut until hot and spread on top of 4 squares.
  • Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
  • Top each with other hash brown squares.

REUBEN CASSEROLE



Reuben Casserole image

Whenever I have leftover mashed potatoes, this is the recipe I think of first. Not only does it use up leftovers, it's convenient when you need to have supper ready quickly. The men in my family especially enjoy this casserole.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 6

3 to 4 cups mashed potatoes
1 can (16 ounces) sauerkraut, rinsed and drained
4 green onions, sliced
2 cups diced cooked corned beef
1 cup shredded Swiss cheese
Paprika

Steps:

  • Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

REUBEN CASSEROLE



Reuben Casserole image

Eastern European flavors are celebrated in this quick and easy casserole version of a favorite sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 10

4 cups water
1 1/2 cups milk
1/3 cup butter or margarine
1 tablespoon yellow mustard
2 pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
4 teaspoons caraway seed, if desired
Thousand Island Dressing, if desired

Steps:

  • Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.
  • Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
  • Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
  • Bake uncovered about 20 minutes or until cheese is light golden brown.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 3 g, TransFat 1/2 g

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