Monday, March 11, 2013

Bookmark and Share
Cooked corned beef, eaten on St. Patrick's Day...

What to do with your left-over Corned Beef

For a different casserole from the ordinary, this Reuben Casserole is sure to be a hit.  The Reuben Quiche is a winner too.

It has all the ingredients of a Reuben sandwich, but in the form of a casserole.

Reuben Casserole


  • 1/2 cup chopped onion
  • 1 medium tart apple, peeled and chopped
  • 1/4 cup butter, divided
  • 1 cup chopped cooked corned beef
  • 1 cup sauerkraut, drained
  • 1/2 teaspoon caraway seeds
  • 1/4 cup Thousand Island salad dressing
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 slices rye bread, cubed and toasted
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 medium green pepper, cut into 1/4-inch rings


  • In a saucepan, saute onion and apple in 2 tablespoons butter until tender. Stir in beef, sauerkraut and caraway seeds.
  • Spoon into an ungreased 2-qt. casserole. Drizzle with salad dressing; sprinkle with cheese. Toss croutons with remaining butter; sprinkle over cheese. Top with pimientos and pepper.
  • Bake, uncovered, at 400° for 20 minutes or until heated through. Yield: 4 servings.
  • Enjoy
  • The Old Guy

Enhanced by Zemanta

No comments:

Post a Comment