REUBEN CASSEROLE
Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .
Provided by JAMON0126
Categories World Cuisine Recipes European Eastern European Polish
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
- Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
- Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 30.8 g, Cholesterol 82.3 mg, Fat 24.3 g, Fiber 4.5 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 2078.4 mg, Sugar 9.5 g
RYE BREAD-TOPPED REUBEN CASSEROLE
I always get compliments when I take this wonderful casserole to a potluck dinner. -Nita White, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine sauerkraut and salad dressing; spread into a greased 13x9-in. baking dish. Top with corned beef and cheese. , Place bread, buttered side up, over top. Bake, uncovered, at 375° for 25-30 minutes or until heated through and bubbly.
Nutrition Facts : Calories 705 calories, Fat 44g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 3149mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 5g fiber), Protein 41g protein.
TRADITIONAL REUBEN CASSEROLE
This recipe was given to us by my husband's aunt. It has the same ingredients as a Reuben sandwich. If you love Reubens you should love this!
Provided by AVEYED
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 637.7 calories, Carbohydrate 28.2 g, Cholesterol 114.6 mg, Fat 44.2 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 18 g, Sodium 1545 mg, Sugar 9 g
ULTIMATE REUBEN CASSEROLE
Took me a bit to get this recipe "just right". I cooked the corned beef brisket myself first, but I suppose you could cheat a little if short on time. A very hearty meal in itself!
Provided by Wildflour
Categories One Dish Meal
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook corned beef, cube, set aside.
- In large bowl, mix together the soups, milk, onion and mustard, set aside.
- In medium bowl, mix together the drained sauerkraut, brown sugar and caraway seeds, set aside.
- Cook noodles and drain.
- In large crock pot or baking dish layer in order:.
- kraut mixture.
- noodles.
- soup mixture.
- corned beef.
- cheese.
- Bake on low in crock pot for about 3-4 hours til it starts to bubble a little.
- Top with toasted rye bread cubes, bake about 20-30 minutes longer.
- *Ifbaking in oven, bake covered at 350 degrees for about 40 minutes, top with bread cubes, bake uncovered for about 10-15 minutes longer or til all is hot.
COLORADO'S FINEST REUBEN CASSEROLE
This recipe comes from the Colorado Cache cookbook and is different from most in that it is made with noodles. But rye cracker or bread crumbs and caraway seeds give the requisite flavor along with corned beef and sauerkraut. This is a perfect way to use the corned beef leftover from St. Patrick's Day! But if you had lamb on that day, then using canned corned beef is suggested.
Provided by Lorraine of AZ
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees f. Grease a 9x13-inch baking pan.
- Add butter to the hot drained noodles and stir so the melting butter coats the noodles. Set aside to cool. Put the rye crackers in a plastic bag and roll with a rolling pin or bottle to make crumbs.
- In the prepared baking pan, assemble the casserole by layering in this order: the buttered noodles, the drained sauerkraut, the chopped corned beef, and then the tomatoes.
- Finish the casserole by dotting the top with the Thousand Island dressing. Sprinkle with shredded cheese, cracker crumbs, and caraway seed.
- Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. Uncover and bake about 15 minutes longer or until bubbly.
- Note: I prefer to use rye bread crumbs instead of the cracker crumbs. I whirr the bread in the blender or processor and then mix the crumbs with an additional tablespoon of melted butter and the caraway seeds.
Nutrition Facts : Calories 536.6, Fat 22.2, SaturatedFat 11.4, Cholesterol 84.7, Sodium 1036.5, Carbohydrate 68.2, Fiber 13, Sugar 5.6, Protein 20.7
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