Reuben And Swiss Casserole Bake Recipes

REUBEN AND SWISS CASSEROLE BAKE

Steps:

• Set oven to 350 degrees F.
• Butter a 9 x 13-inch casserole dish.
• Place the corned beef in the bottom on the casserole dish then dot all over with the dressing.
• Spread the sauerkraut over the top of the dressing then top with the grated Swiss cheese.
• Toss the breadcrumbs with the butter in a bowl then sprinkle evenly over the the cheese.
• Bake for 25-30 mins, or until bubbly.
• NOTE; if desired the rye bread topping can be doubled.

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.

BAKED REUBEN CASSEROLE

Steps:

• Preheat oven to 350f degrees. Spray 11x7 baking dish with nonstick cooking spray. Take four slices of rye bread and cut them into 2-inch cubes.
• Place remaining slices of rye bread into food processor and pulse into fine breadcrumbs and set aside.
• Spread cubed bread into the bottom of the prepared baking dish.
• Cover evenly with half of the pastrami.
• Then evenly top with drained sauerkraut, chopped pickles and 1 tsp. caraway seeds.
• Sprinkle 2 cups of shredded Swiss cheese on top of sauerkraut layer.
• Next, top with remaining pastrami. I gently push down to help compact it all a bit.
• Sprinkle remaining 2 cups Swiss cheese and 1 tsp. caraway seeds on top of pastrami.
• In a medium bowl, whisk together milk, eggs, thousand island dressing and mustard.
• Pour mixture evenly over the casserole.
• Top with breadcrumbs.
• Cover with foil.
• Bake for 45 minutes.
• Remove from oven, let rest for 5 minutes then slice and serve.

REUBEN CRESCENT BAKE

Steps:

• Preheat oven to 375°. Unroll 1 tube of crescent dough into 1 long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake until golden brown, 8-10 minutes., Layer with half the cheese and all the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese., On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds., Bake until casserole is heated through and crust is golden brown, 12-16 minutes. Let stand 5 minutes before cutting.

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 CRESCENT BAKE

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.