Reuben Sauerkraut Tomato Casserole Food

REUBEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard. , Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with corned beef and cheese. , Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

REUBEN CASSEROLE

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.

REUBEN CASSEROLE

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.

REUBEN CASSEROLE

Steps:

• Preheat oven to 350.
• Coat bread pieces in the melted butter and set aside.
• Break up the corned beef into a greased 9x13 baking dish.
• Drizzle with thousand island dressing.
• Cover with the sauerkraut and then sprinkle a layer of the cheese.
• Top with tomatoes (you can leave these out, I think it adds a bit of color!).
• Cover with breadcrumbs and bake in oven for 30 minutes or until bubbly.

REUBEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place sauerkraut and cooked noodles in the bottom of a 9"x13" baking dish. Stir to combine.
• Season sauerkraut mixture with salt and pepper.
• Layer corned beef over sauerkraut mixture. Spread evenly.
• Spread Thousand Island evenly over corned beef layer.
• Layer Swiss cheese over Thousand Island dressing.
• Top with rye bread pieces.
• Drizzle melted butter over bread.
• Bake for 30 minutes.

EASY REUBEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Put drained sauerkraut loosely in a 10 inch dish that has been sprayed with nonstick cooking spray.
• Sprinkle half the cheese over top. Layer dressing, pastrami and remaining cheese.
• Toss the bread cubes with the melted butter and dried parsley.
• Sprinkle over top the casserole.
• Bake for 10 minutes covered with foil.
• Remove foil, and cook for an additional 10 minutes or until the cheese is melted and the bread is slightly toasted.

REUBEN CASSEROLE FOR TWO

Steps:

• Place the sauerkraut in an ungreased 3 cup baking dish. Sprinkle with caraway seeds. Layer with tomato wedges, salad dressing, corned beef and Swiss cheeses.
• Toss bread cubes and butter, sprinkle over top.
• Bake uncovered at 375°F for 25 to 30 minutes or until heated through.

REUBEN SAUERKRAUT TOMATO CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 1-1/2-quart casserole dish (if you are doubling this recipe prepare a larger casserole dish).
• Place the sauerkraut in the bottom of the baking dish.
• Top with beef, then the cheese.
• Combine the mayo and the salad dressing together, then spread over the shredded cheese.
• Top with tomato slices; set aside.
• Combine the melted butter with bread crumbs.
• Sprinkle over the tomato slices.
• Bake for 35-40 minutes.
• let stand for 5 minutes before serving.

REUBEN STYLE CASSEROLE WITH PASTRAMI MEATBALLS, SAUERKRAUT AND BARLEY

Steps:

• For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes.
• For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain.
• Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes.
• In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal.
• Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag.
• Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve.

ZUCCHINI REUBEN CASSEROLE

Steps:

• Slice squash into bite-sized pieces.
• Place pieces in 2-quart microwave safe casserole.
• Add water.
• Cover and microwave on high for 3 minutes.
• Add sauerkraut, caraway seeds, mustard, and meat, mixing well.
• Cover and microwave on high for 6 minutes, stirring halfway through.
• Stir in cheese.
• microwave for 3-5 more minutes, or until cheese is melted.