REUBEN CASSEROLE
A deconstructed version of your favorite Reuben sandwich! This recipe for Reuben Casserole turns delicious corned beef, sauerkraut, melty Swiss cheese and toasted pumpernickel bread into an easy weeknight dinner bake. Mouthwatering ingredients, minimal prep time, and just one casserole dish-what's not to love about this Reuben Casserole recipe?
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix bread cubes and melted butter; toss to mix well.
- Place 4 cups of the bread cubes in baking dish. Top with layers as follows: 2 cups of the corned beef, 1/2 cup dressing, the sauerkraut, caraway seed, 1 cup of the cheese, remaining corned beef and remaining 3 cups bread cubes. Cover with foil; bake 25 minutes.
- Remove foil; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes or until cheese is melted and casserole is heated through. Serve with additional dressing.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 85 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 5 g, TransFat 1/2 g
DELI BEEF ON PUMPERNICKEL BREAD
Enjoy the great taste of Deli Beef on Pumpernickel Bread recipe. The pumpernickel bread adds texture to the satisfying cucumber and coleslaw crunch.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Mix coleslaw and mustard; spread onto 1 of the toast slices.
- Top with meat, cucumbers and remaining toast slice.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
DELI BEEF 'N CHEDDAR
Flavorful pumpernickel and creamy mayo make a great team. But then we added fresh basil to this roast beef sandwich to give it deli-style flair.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread bread slices with mayo; fill with remaining ingredients.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
DILLY BEEF SANDWICHES
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. -Donna Blankenheim, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.
Nutrition Facts : Calories 332 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
CLASSIC PUMPERNICKEL BREAD
This is a good old-fashioned pumpernickel bread recipe. No bread machine here. Get your hands in there and knead! The aroma of the bread while baking and then the taste of the finished bread will be worth it.
Provided by LifeIsGood
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In a small bowl, combine 1/2 cup of the warm water, yeast and sugar. Let sit in a warm place until the yeast mixture turns bubbly (about 5-10 min.).
- In a large mixing bowl (I use my Kitchenaid stand mixer with a dough hook), combine remaining 1 cup water, molasses, salt, shortening, caraway seeds and yeast mixture. Beat until smooth.
- Slowly beat rye flour into the yeast and molasses mixture. Mix in the all-purpose flour and mix until it is a soft, smooth dough ball.
- Turn the dough out onto a lightly floured surface. If dough is too moist, add a little more flour. If dough is too dry add a little more water.
- Knead the dough for 5 minutes.
- Lightly grease (or spray with cooking spray) a large bowl. Add the dough, turning once to coat the entire surface of dough with oil. Cover dough with a clean cloth and let rise in a warm place until almost doubled in size (about 1 1/2 hours).
- Punch down dough. Separate dough into 2 equal parts. Form 2 round, slightly flattened loaves. Score a 3/4 inch deep 'X" into the tops of both loaves with a sharp knife.
- Grease (or spray) a large baking sheet; sprinkle with cornmeal. Put the loaves on top and then cover with a clean cloth and let rise until doubled - about an hour.
- Preheat oven to 375 degress F. Bake 30-35 minutes or until crusts are dark brown and loaves sound hollow when tapped.
- Remove from baking sheet and cool on a rack before slicing.
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