ISO: ISO casserole (Rueben?) pastrami or corned beef ,with sauerkraut with thousand island dressing,

[barb]

I have looked in T&T and Epicurious. I know I saw it in one of those but can't locate the recipe. Thanks for helping.

 

[lisainla]

Here is one I've been meaning to try for a while - REC: Reuben Casserole

This was posted by Woody on Gail's:

Date: Thu, 30 Apr 1998 19:56:12 GMT
From: woody (@205.241.195.35 ())

REC for you sauerkraut lovers: Reuben Casserole
This is one of my husbands favorites. I'm not
sure who to credit with the recipe, I believe
it came from Southern Living magazine.

REUBEN CASSEROLE
1 (32oz) jar sauerkraut, drained
1 1/4 cups sour cream
1 medium onion, grated
1/4 tsp garlic powder
4 (2.5oz) pkgs thinly sliced corned beef,
diced
2 1/2 cups (10oz) shredded swiss cheese
9 slices rye bread
2 Tbl butter, melted

Combine first 4 ingredients;spoon into a
lightly greased 8" square baking dish.
Arrange corned beef over sauerkraut
mixture;sprinkle with cheese. Remove crusts
from bread to make 2 1/2" squares. Halve each
square diagonally into triangles;arrange
bread over cheese completely covering top of
casserole. Brush with melted butter. Cover
and refrigerate 8 hours.
To bake, remove from refrigerator, and let
stand at room temperature 30 minutes. Bake at
350° for 35 minutes or until bread is lightly
browned.
Serves 6-8

http://63.123.232.200/HyperNews/get/archive_swap16101-16200/16172.html

 

[barb]

Thanks Lisa! I remember reading about this casserole a while back and looked for it over at Epi and

here, but couldn't find it. I want to try it for a luncheon I'm having on Thursday. I appreciate your help! (I guess it didn't call for thousand Is dressing, I thought it did.)

 

[lisainla]

I think you could drizzle some over the top of each serving, or serve on the side, it's

not a Reuben without the dressing! smileys/wink.gif

 

[CathyZ]

I went through some community cookbooks and found two interesting recipes

This one is a little different from the one Lisa found- it has the bread on the bottom instead of the top. You can serve thousand island dressing on the side:

Reuben Casserole
10-12 servings
from America's Best Recipes 1991 Hometown Collection

10 slices rye bread, cut into 3/4" cubes
1-1/2 lb cooked, shredded corned beef
2-1/2 c (10 oz) shredded Swiss cheese
6 eggs
3 c milk
pepper to taste

Arrange bread cubes in bottom of a greased 13X9" baking dish. Top with borned beef, sprinkle with cheese.

Combine eggs, milk and pepper in a medium bowl. Whisk until blended. Pour egg mixture over cheese. Cover and chill at least 8 hours. Bake, covered, at 350 degrees for 1 hour. Remove cover and bake an additional 10-15 minutes or until set and lightly browned.

Here is a different approach and this one calls for thousand island dressing:

Reuben Turnover
serves 6

12 sheets phyllo, thawed
1/2 c butter or margarine, melted
1-8oz can sauerkraut, drained and rinsed
3/4 lb corned beef, thinly sliced
2 T Thousand Island dressing
1/2 lb Swiss cheese, shredded

Cover phyllo with damp paper towels to prevent drying. Brush 1 sheet with melted butter. Cover with a second sheet and brush on butter. Slice in half lengthwise. Put strips on top of other strips. Pat sauerkraut dry.

Place corned beef at end of strip. Add 1 tsp dressing, some Swiss cheese and sauerkraut. Fold one corner of phyllo strip diagonally over filling. Keep folding the triangle back and forth. Put seam-side down on greased cookie sheet. Bursh tops with melted butter. Bake at 375 degrees for 20 minutes.

 

[barb]

Interesting Cathy, the first one doesn't call for sauerkraut, the second with the phyllo sounds

interesting. I will have to try this.

 

[pam]

A version with dressing

I can't remember where I copied this from, but my notes said that the person had just had it at a luncheon and that it was delicious.

1 3/4C sauerkraut, drained and well rinsed
1 1/2# corned beef, shaved
1/2# Swiss cheese, shredded
4 TBS thousand island dressing
2 medium tomatoes, thinly sliced
Topping
1 stick butter
1 1/2C fine rye bread crumbs
In a greased 9X13 pan, layer the saurerdraut, corned beef, Swiss cheese, dressing and tomatoes. Sprinkle with crumbled topping. Bake @350* for 35-45 minutes. Cover with aluminum foil for more than half of the cooking time.
Serves 6-8

 

[CathyZ]

I'm sure you could add sauerkraut as a layer as long as it was squeezed "dry"

 

[barb]

Pam, this seems to be the one I remember because I thought it had thousand island dressing in it.

Thank you so much.

 

[barb]

Excuse my lack of knowledge but what does 1 1/2# and 1/2# mean?

 

[markinhouston]

pounds! nt

 

[dawnnys]

This is very good... I just made it for New Year's, served with rye

crackers. It's really good. I didn't add the tomatoes, though. I first heard of this twist on a Reuben sandwhich on one of those PBS cooking marathons.

 

[barb]

Thanks Mark. I thought so.