ISO...Reuben Casserole

[Tiger]

I never heard of a casserole, but I have a good Reuben dip receipe.


Reuben Dip
8 oz of cream cheese
16 oz of sour cream
12 oz shredded Swiss cheese
15 oz sauerdraut
8oz (1/2 lb) shredded corned beef
Pumpernickel bread

Stir all ingredients together; warm in microwave. Serve with pumpernickel bread.

[Susan]

Sorry that I can't offer you a tried and true family recipe, but your request sounded delicious so I did some searching online. I found a recipe at the following link http://www.mgh.org/diet/recipes/april99/reuben.htm
I tried to paste it in this space, but since it's in a table format it doesn't paste in nicely without major readjustment which I don't have the patience for right now. It sounds yummy! I love reubens and will have to try it too!

---

Here's another from http://southernfood.about.com/food/southernfood/library/print99/p90911p.htm

Reuben Casserole
1/2 to 1 pound corned beef, cooked, chopped
1/4 cup thousand island salad dressing
1 can sauerkraut (16 oz), drained & rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter or margarine, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the dressing. Spread sauerkraut over top; sprinkle with cheese. Toss breadcrumbs with the butter; sprinkle over cheese. Bake at 350 degrees for about 30 minutes, or until bubbly.
Serves 6.

Another site with a reuben casserole recipe: http://www.recipexchange.com/recipexchange_cfmfiles/Recipes.cfm/2221

Enjoy!

~~Susan~~

[SHERRY]

I went to a holiday party last night. They served a great reuben casserole. It had corn beef, sour crout (sp), a white cheese, and was topped with either rye or pumpernickle croutons. Anyone have a good family recipe?

[Wendy w]

Thanks Tiger and Susan! These look great, I love Reubens!

Wendy

P.S. I also want to thank you for getting my tastebuds working again. After having the cold from H, e, double - toothpicks and eating nothing but soup for the past week, I can feel my appetite kicking in again!

[This message has been edited by Wendy w (edited 12-18-2000).]

[Concha]

Sherry, here is a recipe that I've modified slightly from the original and is a big hit at our house. The original is from the Pillsbury Bakeoff Cookbook and I've just added a honey-mustard sauce to the kraut to give it more zip.

Reuben in the Round Crescents

2 (8-ounce) cans refrigerated crescent dinner rolls
8-ounce pkg thinly sliced pastrami or corned beef
6-ounces Swiss or mozzarella cheese, shredded
8-ounce can (1 cup) sauerkraut, well drained
1/4 cup mustard
2 tbls honey
2 tbls apple juice

Combine mustard, honey and apple juice; mix well. Add the sauerkraut and mix to coat.

Preheat oven to 400. Separate 1 can of dough into 4 rectangles. Place in an ungreased 12-inch pizza pan or 13 x 9 inch pan; firmly press over bottom and 1/2 inch up sides to form a crust. Seal perforations.

Arrange corned beef, cheese and sauerkraut in layers over dough. Separate remaining can of dough into 8 triangles. Arrange triangles, spoke fashion over filling with points toward center. Do not seal outer edges of triangles to bottom of crust.

Bake at 400 for 15-25 minutes or until golden brown. Serve immediately. Makes 6-8 servings.

[Jeanne G]

The dip & the casseroles sound great! I posted a thread on sauerkraut a while back and didn't get any ideas like this. But this may be the way to get my SO to eat sauerkraut. I love it & he doesn't but he does like reubens - go figure! Thanks to you all for sharing and Sherry thanks for the idea.
Jeanne

[Mary Ann]

Here's a recipe from Cooking Light. I haven't tried it, but it sound good. You could probably put croutons or buttered, crushed rye crisps on top for the last 10 minutes of baking time.

CookWare(tm) from Cooking Light(r).

Reuben Bake

SOURCE: Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 61

INGREDIENTS FOR 6 SERVINGS:
5 cups cubed peeled baking potato
1/3 cup nonfat sour cream
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
4 cups tightly packed very thinly presliced green cabbage
1 cup finely chopped deli corned beef (about 1/4 pound)
1/2 teaspoon caraway seeds
1/4 cup nonfat Thousand Island dressing
1-1/4 cups (5 ounces) preshredded Swiss cheese, divided
Paprika

INSTRUCTIONS:
Place potato in a saucepan; add water to cover, and bring to a boil.
Cover, reduce heat, and simmer for 20 minutes or until very tender;
drain well.

Combine potato, sour cream, and the next 3 ingredients in a bowl, and
beat at medium speed of a mixer for 2 minutes or until smooth. Set
aside.

Coat a large nonstick skillet with cooking spray, and place over
medium heat until hot. Add the cabbage, corned beef, and caraway
seeds, and saute for 4 minutes or until cabbage wilts. Remove from
heat; stir in dressing. Set aside.

Spread half of potato mixture in the bottom of an 11 x 7-inch baking
dish coated with cooking spray; top with cabbage mixture, and sprinkle
with 1 cup cheese. Spread remaining half of potato mixture over
cheese, and top with remaining 1/4 cup cheese. Sprinkle with paprika.
Bake at 350 degrees for 40 minutes or until golden. Yield: 6 servings
(serving size: about 1-1/3 cups).

Make-Ahead Tips: You can assemble the casserole up to 8 hours ahead of
time; cover and chill. Let stand at room temperature 30 minutes before
baking.

NUTRITIONAL INFORMATION:
CALORIES 260 (31% from fat); PROTEIN 11.2g; FAT 8.9g (sat 4.9, mono
2.7g, poly 0.4g); CARB 30.7g; FIBER 3.2g; CHOL 40mg; IRON 1.3mg;
SODIUM 530mg; CALC 274mg

[SHERRY]

Wow http://www.cookinglight.com/bbs/smile.gif Thank you everyone. I can't wait to try some of these over the holiday's. It is so great what everyone on this board can come up with . Happy Holidays and Thanks again.

[Tiger]

Is there such a thing as reduced-fat swiss cheese? I always look for it but can't find it.

[SHERRY]

Hi tiger, I was suprised to see this post up again, so I checked it out...to answer your question, there is a 2% swiss cheese...I like it. It is the preshredded bag made by Kraft.

[Jeanne G]

Oops! I already replied back in December, but forgot to put the link to the post I started. Those interested in reubens should check it out.
http://www.cookinglight.com/bbs/Forum1/HTML/001667.html

[Jeanne G]

Don't know how this happened http://www.cookinglight.com/bbs/frown.gif , it told me I didn't submit all my info and when I went back to type in my password, it posted twice!!

[This message has been edited by Jeanne G (edited 02-14-2001).]

[kwormann]

Tiger...try Jarlsburg light cheese (in the dairy case) It is wonderful tasting!

Kim

[Tiger]

Thanks Sherry and Kim but I know we don't have the Kraft version. Our markets stopped selling shredded versions of swiss chesse years ago. I miss it!
I'm going to a tupperware party next week and I'm thinking about buying their cheese shredder. Does anyone have it? I like the idea that it measures it for you why you're shredding. You can tell tupperware is competing with PC buy selling more cooking gadgets. They just came out with a egg slicer. The only thing is Tupperware is for a lifetime. I've had PC products that have problems and they're not customer frienldly when it comes to returns.

[Wendy w]

Tiger,

There is a reduced fat Swiss Cheese called Alpine Lace that is pretty good. I don't know if they sell it in your area though.