What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next. Inspired by one such casserole in a Taste of Home magazine, I made the recipe that follows . . . with a few adjustments including cutting the recipe in half (the full recipe is included below) and using white sauce instead of the salt-laden canned soup. I baked the casserole in a small cast iron skillet.
Ruben Casserole in a cast iron skillet 4 servings
2 teaspoons olive oil
1 medium onion, chopped
1 medium red, orange or green pepper, chopped
2 cups cooked corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
About 1 cup + 2 tablespoons of white sauce, sour cream, or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups shredded Swiss cheese, divided
1/2 cup Thousand Island salad dressing
About 1/3 cup milk . . . if mixture needs to be thinned
2 slices rye bread, cubed, or use Artisan bread
1 tablespoon butter, melted
1/2 teaspoon onion powder
- Preheat oven to 350°.
- In a skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.)
- Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
- In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture.
- Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
Recipe without photos . . . Ruben Casserole in a cast iron skillet 4 servings
2 teaspoons olive oil
1 medium onion, chopped
1 medium red, orange or green pepper, chopped
2 cups cooked corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
About 1 cup + 2 tablespoons of white sauce, sour cream, or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups shredded Swiss cheese, divided
1/2 cup Thousand Island salad dressing
About 1/3 cup milk . . . if mixture needs to be thinned
2 slices rye bread, cubed, or use Artisan bread
1 tablespoon butter, melted
1/2 teaspoon onion powder
- Preheat oven to 350°.
- In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.)
- Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
- In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
- In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture.
- Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
No comments:
Post a Comment