Reubens Creamed Corn Recipes

REUBEN'S CREAMED CORN

Steps:

• Blend together the half and half, chicken bouillon cubes, pepper and sugar in a saucepan.
• Bring to a boil.
• Add corn to boiling liquid.
• Return to boil, reduce heat and simmer 3 to 5 minutes.
• Melt butter in separate small pan.
• Add flour and cook, stirring constantly, until paste is formed.
• Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil, stirring frequently, until thickened.
• Remove from heat.
• Sprinkle lightly with chopped parsley.

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.

CREAMY REUBEN CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine sauerkraut, corned beef, sour cream, onion and garlic. , Transfer to a greased 11x7-in. baking dish. Sprinkle with cheese and bread cubes; drizzle with butter. Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.

LAYERED REUBEN CORNED BEEF CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Rinse and drain sauerkraut. Place in the bottom of a greased 1 1/2 quart casserole.
• Mix together dressing and mayonnaise.
• Top the sauerkraut with half the cheese, then half of the dressing, all of the corned beef, then the remaining cheese, and remaining dressing.
• Bake until it starts to bubble.
• Top with rye slices, brushed with melted butter and bake 10 minutes more.
• You could also just bake it until bubbly and spoon it onto rye or pumpernickle bread instead of the party rye, if you wanted to.

REUBEN ROUNDS

Steps:

• Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds., Bake until golden brown, 18-20 minutes. Serve with salad dressing.

CREAMY REUBEN SOUP

Steps:

• Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.
• Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.
• Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
• Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.