REUBEN BRUNCH BAKE
I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. -Janelle Reed, Merriam, Kansas
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Fat 20g fat (11g saturated fat), Cholesterol 232mg cholesterol, Sodium 787mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
REUBEN CASSEROLE
Layers of sauerkraut, corned beef, Swiss cheese, rye bread crumbs, and Russian-style salad dressing make up this casserole version of the deli sandwich .
Provided by JAMON0126
Categories World Cuisine Recipes European Eastern European Polish
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
- Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
- Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 30.8 g, Cholesterol 82.3 mg, Fat 24.3 g, Fiber 4.5 g, Protein 28.2 g, SaturatedFat 10 g, Sodium 2078.4 mg, Sugar 9.5 g
REUBEN BREAKFAST STRATA
This is like having a Reuben sandwich for breakfast - or any time of day! Can make it up to 24 hours ahead and chill until ready to bake.
Provided by Judy W
Categories Meat Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- 1. In a large bowl, combine bread cubes, corned beef, and 1 cup of the cheese. Spread bread mixture in a greased 3 quart rectangular baking dish.
- 2. In a medium bowl, whisk together eggs, milk, salad dressing, caraway seeds, dry mustard, and salt. Pour egg mixture over bread mixture in dish, pressing lightly to thoroughly moisten the bread. Cover and chill for 2 to 24 hours.
- 3. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, at 350^ for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
REUBEN CRESCENT BAKE
Corned beef, Swiss cheese, kraut and thousand island dressing baked between crescent rolls. Easy and tasty. Kids will love these.
Provided by Patti Barrett
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll the dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
- Prebake the dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
- Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 32.1 g, Cholesterol 114.6 mg, Fat 42.1 g, Fiber 0.7 g, Protein 36.9 g, SaturatedFat 16.9 g, Sodium 2122.9 mg, Sugar 9.5 g
REUBEN BREAKFAST STRATA
From BHG. This is sort of reuben-like only there is no sauerkraut (which is ok by me because I don't love-love it).
Provided by ratherbeswimmin
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine the bread cubes, corned beef, and 1 cup Swiss cheese; spread mixture into a greased 3-quart baking dish.
- In a mixing bowl, whisk the eggs, milk, salad dressing, caraway seeds, dry mustard, and salt together; pour egg mixture over bread mixture, pressing slightly to thoroughly moisten bread.
- Cover and chill for 2 to 24 hours.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 350° (preheated) for 40-45 minutes or until knife comes out clean.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 454.3, Fat 34.2, SaturatedFat 12.7, Cholesterol 374.9, Sodium 1186.3, Carbohydrate 7.8, Fiber 0.3, Sugar 4, Protein 27.9
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