Wednesday, March 23, 2011

Reuben Casserole

First of all, let me apologize for no pictures. I forgot! I am ashamed to admit that. However, I am not going to let that stop me from sharing this recipe with you.

I made this to use up the leftover corned beef after St. Patrick's day. First time I have ever made a corned beef. I certainly will be doing that more often. But even if it's not after St Patrick's day, you could always get some corned beef at the deli. Have them slice it thick and then you can cube it from there.

I got this recipe from the Bob Evans website. Bob and I both absolutely loved it!

Reuben Casserole – Bob Evans

The classic flavors of a Reuben sandwich – corned beef, sauerkraut, Swiss cheese – baked in a casserole.

Prep time: 15 minutes
Cook time: 20 minutes
Makes 6 servings

1 package Bob Evans Original Mashed Potatoes (24 oz)
2 large eggs
¼ cup milk
1/3 pound thickly sliced corned beef, cut into ½ inch pieces
1 can sauerkraut, drained (4 oz)
1 tablespoon spicy brown mustard
1 cup shredded Swiss cheese, divided

1. Preheat oven to 400˚F.

2. In large bowl, stir together potatoes, eggs and milk until well combined.
3. Stir in corned beef, sauerkraut and mustard.
4. Set aside 2 tablespoons of cheese. Stir remaining cheese into potato mixture.
5. Pour into a greased 8x8 inch oval baking pan.
6. Top with reserved 2 tablespoons cheese.
7. Bake 15-20 minutes or until top is golden.

1 comment:

  1. I love reuben anything and this sounds fantastic!