Hot Reuben Pot Pie Recipes

REUBEN POT PIE

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.

HOT REUBEN POT PIE

Steps:

• 1. Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
• 2. Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
• 3. Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.

REUBEN PUDGY PIE

Steps:

• Spread butter over bread slices; place 1 slice in a greased sandwich iron, buttered side down. Top with corned beef, sauerkraut, cheese and remaining bread slice, buttered side up. Close iron., Cook over a hot campfire until golden brown and cheese has melted, turning occasionally, 5-7 minutes.

SLOW-COOKER HOT REUBEN SPREAD

Steps:

• Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix all ingredients except crackers; spoon into slow cooker.
• Cover and cook on Low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover and cook 1 hour longer.
• Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve spread with rye bread. Spread will hold up to 2 hours on Low.

REUBEN POT PIE WITH PUMPERNICKEL BISCUITS

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.

REUBEN PIE

Steps:

• Preheat oven to 350°F.
• Combine meat, oats, Worcestershire sauce, egg, pepper and garlic powder.
• Turn mixture into a 9-inch pie plate and pat evenly into bottom and up sides (Yes, the meat is the pie crust!).
• Bake for 15 minutes.
• Remove from oven and drain fat.
• Meanwhile combine sauerkraut, cheese, caraway seeds, and 1/4 of the onions.
• Turn into drained crust and return to oven for 15 minutes, until cheese is melted.
• Sprinkle with remaining onions and heat for another 5 minutes.
• Pass catsup or chili sauce to spoon over individual portions.