Potatoe Rueben Casserole Sp5 Recipes

REUBEN CASSEROLE

Steps:

• Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.
• Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
• Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
• Bake uncovered about 20 minutes or until cheese is light golden brown.

REUBEN LOADED BAKED POTATO

Steps:

• Preheat oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
• Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
• Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
• Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

REUBEN BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet. , Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.

BREADLESS RUEBEN #SP5

Steps:

• Heat large electric griddle to med. high.
• Spread about 2 tablespoons oil on griddle.
• Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
• When hash browns are done, add one slice swiss to each square.
• grill sauerkraut until hot and spread on top of 4 squares.
• Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
• Top each with other hash brown squares.

REUBEN CASSEROLE

Steps:

• Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.

SKILLET-ROASTED REUBEN POTATO CASSEROLE

Steps:

• Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
• Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
• Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

POTATO POTSTICKER CASSEROLE #SP5

Steps:

• Preheat oven to 350 degrees.
• Peel film at corners of both containers to vent. Heat both containers in microwave for 4 minutes. Place warmed potatoes in a large bowl and stir in the sour cream.
• Spread half of the potato/sour cream mixture in a 9x13 non-stick baking dish. Top with 1 cup of the cheese and sprinkle the bacon pieces on top. Top with a single layer of 12 wonton wrappers. Spread the remaining half of the potato mixture on top of the wonton layer. Finish with a second, single layer of the wonton wrappers. Sprinkle wontons with the remaining cheese. Cover with foil and bake 30 minutes.
• Remove foil and bake uncovered for the final 10 minutes.

IRISH POTATO CASSEROLE #SP5

Steps:

• For one package of simply mashed potatoes (I use either the garlic or mashed with skins) spray an 8 x8 glass casserole/pan. In a large skillet cook cabbage & onion in olive oil over medium heat just until tender, seasoning with salt and pepper to taste. In casserole dish spread out one layer of potatoes about 1/2 package, then 1/3 of the cheese, then cabbage and onion. Top with remaining potato and cheese. Bake in a preheated 350 degree oven for 30 minutes or cheese is lightly golden brown.

REUBEN CASSEROLE #SP5

Steps:

• Preheat oven to 365 degrees.
• Start by spraying oil on a oven safe 9x9 dish.
• Start building the casserole:.
• Lay half a bag of shredded potatoes evenly in the pan.
• Then 1/2 cup of (8oz) of chopped corned beef.
• Then 8 oz of sauerkraut and the entires cup of dressing.
• Add another layer of chopped corned beef 1/2 cup.
• Then another layer of sauerkraut 1/2 cup.
• Add the rest of the shredded potatoes.
• Top with sliced Swiss cheese and cover entire dish with foil and place in center rack of oven for 30 minutes.
• Check and make sure cheese is melted. Cool for 10 minutes before serving.