By Teeny McMunn
The Times 

My Recipe Box

Reuben Casserole

 

January 17, 2019

This recipe came from The Country Cook and got a 5 star rating. I'll copy some of the comments as I found them interesting and informative.

Pastrami or Corned Beef? The article says, "I believe the traditional Reuben sandwich is made with corned beef. " Then it goes on to say, "Corned beef is boiled and pastrami is smoked. They are both brined beforehand. Additional seasoning is also put in that brine, (which is basically salt, water and sugar) where it soaks for a long period of time. Then more seasoning is added to the pastrami before it is smoked. They are usually from the same cuts of beef (the brisket cut)"

When I worked at a family restaurant outside of Cheney, the Reuben sandwich was listed on the menu as Eastern Reuben or Western Reuben. One used Thousand Island dressing and the other, mayonnaise.

INGREDIENTS:

6 slices rye bread (dark or light) divided

1 pound thinly sliced pastrami or

corned beef, divided

1 (14.5) can or jar sauerkraut, drained

4 c. shredded Swiss cheese, divided

2 tsp caraway seeds, divided

1 c. chopped dill pickles

1 c. milk

3 large eggs, beaten

1/3 c. Thousand Island Dressing

1/4 c. mustard

DIRECTIONS:

Preheat oven to 350 degrees and lightly grease a 9 x 11 inch baking dish with butter or non-stick spray.

Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you have fine bread crumbs and set aside.

Spread cubed bread out along the bottom of your baking dish, then cover with ½ pastrami. Top beef with sauerkraut, pickles, half of caraway seeds and 2 cups cheese. Cover with remaining beef, caraway seeds and cheese.

In a medium bowl, whisk together milk, salad dressing and mustard, then beat in eggs until combined.

Pour wet ingredients evenly over the casserole, then top with breadcrumbs.

Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set.

Remove from oven and serve hot.

MY NOTES:

I wish I could share that I made it, as I intended, but I didn't. I dragged my feet going to the grocery store. I gave Joe options for dinner, Reuben sandwiches, or eat out. He chose the sandwiches and he went to the store.The sandwiches were made with Rye bread, (or it says it was), thinly sliced "fake" corned beef, sauerkraut, Jarlsberg cheese (as we didn't have Swiss), and mayonnaise, then grilled. It actually tasted good and hit the spot.

If you don't have a food processor, like me, then I would toast the bread and chop finely for the top.

I still plan on making it, but probably when I have company or another pot luck comes up.

ENJOY

 

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