April 3, 2011

A Little Reuben love...

Each year for St. Patty's day I make the hubs and I corned beef and cabbage for supper. And I always like to do something with the leftover corned beef - this year it was Reuben casserole, primarily because I had a HUGE jar of sauerkraut in the pantry that I wanted to start using.

This year though, I made a little change on the casserole than usual - primarily because of my lack of grocery list planning. I usually top my Reuben casserole with cubes of rye bread, however, I neglected to read the box of Tastefully Simple Rye Bread mix I had at home earlier in the week and therefore didn't buy the yogurt necessary for it. Instead, I had some leftover Irish Soda Bread from our St. Patty's Day feast and used that to top the dish - and it was simply delicious.

If you love a Reuben, like we do - I recommend this as a use for your leftover Corned Beef.

Reuben Casserole
1/2 cup reduced fat Thousand Island Dressing
1 can drained sauerkraut
chopped corned beef - you can use leftover or use some from the deli.
cubed rye or Irish Soda Bread
Caraway Seeds to sprinkle
Swiss Cheese

Spray a small casserole dish with cooking spray. add some thousand island on the bottom. then the beef, then sauerkraut, more thousand island, add the diced bead, sprinkle with caraway seeds to taste - about a teaspoon. Top with cheese and bake at 350 for 30 minutes until bubbly and the bread is toasty brown.


1 comment:

Carrie said...

This sounds delicious!