REUBEN POT PIE
This hearty casserole packs all the great flavors of a Reuben sandwich - corned beef, sauerkraut and Swiss cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
- In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
- Top with second crust; seal and flute. Cut slits in top crust.
- Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 690, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1690 mg
HOT PRESSED REUBEN
Steps:
- Preheat a large skillet over medium heat. Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted.
- Place the bread, buttered-side down on a work surface. Top each slice of bread with a slice of cheese. Then place 2 to 3 slices of the corned beef on half of the slices of bread. Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread. Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef.
- Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times. Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down. Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes. Serve with pickles on the side.
- In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish.
HOT REUBEN DIP IN A PUMPERNICKEL BREAD BOWL
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Whisk the mayonnaise, ketchup and pickle in a large bowl until combined; season with salt and pepper.
- Add the Swiss cheese, sauerkraut, cream cheese and pastrami to the mayonnaise mixture; stir with a rubber spatula until combined. Using a small serrated knife, hollow out the bread loaf, leaving a ½-inch-thick shell; reserve the cut-out bread. Fill the loaf with the dip; transfer to a baking sheet.
- Slice the reserved bread into pieces and arrange on a separate baking sheet; drizzle with olive oil and season with salt. Bake the bread bowl until the cheese melts and the top is golden brown, about 30 minutes, adding the sliced bread to the oven during the last 10 minutes. Serve with the toasted bread and crackers and/or crudites.
THE REAL REUBEN
Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.
Provided by ALDO1938
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
- Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Nutrition Facts : Calories 873.6 calories, Carbohydrate 52.8 g, Cholesterol 151.8 mg, Fat 58.7 g, Fiber 5.9 g, Protein 36 g, SaturatedFat 19.8 g, Sodium 2716.2 mg, Sugar 17.3 g
HOT BAKED REUBEN DIP
The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
- Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
- Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.
Nutrition Facts : Calories 138 calories, Carbohydrate 5.1 g, Cholesterol 33.1 mg, Fat 9.9 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 4.9 g, Sodium 441.3 mg, Sugar 1.4 g
REUBEN POT PIE WITH PUMPERNICKEL BISCUITS
A unique twist on the Reuben Casserole. This can be served with a quick mustard sauce...just mix together 1/2 cup each mayonnaise and mustard with 1 teaspoon minced onion.
Provided by Mercy
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spread the sauerkraut in ungreased 9"x13" baking dish. Arrange the tomato slices over sauerkraut, spread with dressing and dot with 2 tablespoons butter.
- Top with the corned beef and cheese.
- Bake at 375°F for 20 minutes.
- While the casserole is baking, mix together the baking mix, cracker crumbs, 1/4 cup butter, cocoa, molasses and caraway seeds.
- Add the milk and stir with fork to make a dough.
- Beat 30 seconds, smooth into a ball and knead 10 times on a surface dusted with baking mix.
- Roll the dough out 1/2" thick and cut out with a biscuit cutter or glass.
- Arrange the biscuits evenly over the top of the casserole.
- Bake at 375°F for 15 to 20 minutes or until the biscuit are golden brown.
Nutrition Facts : Calories 761.8, Fat 49.1, SaturatedFat 21.8, Cholesterol 145.4, Sodium 2702.9, Carbohydrate 50.1, Fiber 5.8, Sugar 13, Protein 30.8
HOT REUBEN DIP
Make this Hot Reuben Dip recipe by combining cream cheese, Thousand Island dressing and corned beef. Try this Hot Reuben Dip that is our take on a New York deli classic. You can make this Hot Reuben Dip in the oven or in the microwave.
Provided by My Food and Family
Categories Home
Time 35m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix cream cheese and dressing in medium bowl until blended.
- Add remaining ingredients; mix well.
- Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
HOT REUBEN DIP
"If you like a grilled Reuben sandwich, you'll love this warm cheesy spread," assures Angela Howell from Prospect Park, Pennsylvania. "It's wonderful on party rye bread or crackers."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a bowl, beat cream cheese, sour cream and ketchup until smooth. Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended. Transfer to a greased 1-qt. baking dish. Cover and bake at 375° for 30 minutes. Uncover; bake 5 minutes longer or until bubbly. Serve warm with bread or crackers.
Nutrition Facts :
HOT REUBEN DIP
Make and share this Hot Reuben Dip recipe from Food.com.
Provided by bert2421
Categories Spreads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Mix cream cheese, 1 cup swiss cheese, dressing and corned beef.
- Spread in pie plate or quiche dish.
- Top with sauerkraut and remaining 1/2 cup cheese.
- Bake about 15 minutes or until bubbly around edges.
- Serve hot with cocktail rye bread or crackers.
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