19108 reuben casserole for two Recipes

dark pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8 slices rye bread (or use as much bread slices as needed to cover the bottom of the baking dish), soft butter, sauerkraut, well drained (you may rinse if desired), pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than), thousand island dressing (see my kittencal s ), shredded swiss cheese (can use more ) or 2 cups mozzarella cheese (can use more)

rye bread, cubed (or wholewheat), corned beef, crumbled, shredded swiss cheese, eggs, slightly beaten, milk

rye bread (our personal favorite is dill rye.), swiss cheese (it depends on the maker, and doesn tsp necessarily need to be expensive or imported.), corned beef, pre-heated (get the best you can... which in our opinion is incredible corned beef), sauerkraut, drained (we like ab s version of homemade sauerkraut.), russian salad dressing (the original was russian, but we like louie dressing (for seafood salads or reuben sandwiches)), butter, softened

onion, chopped fine, garlic cloves, minced, olive oil, two 1-lb cans black , pinto, or pink beans, rinsed and drained, tomato sauce, ground cumin, fresh or pickled jalapeno chilies if desired, seeded and chopped (wear rubber gloves ), chopped fresh coriander if desired, twelve 7- to 8-inch flour tortillas warmed, grated monterey jack (about 6 oz), guacamole and tomato salsa as accompaniments

sliced corned beef, spoonable thousand island dressing, refrigerated sauerkraut, shredded swiss cheese, rye bread, crumbled, butter or 1/4 cup margarine, melted

frozen hash brown potatoes, salt, pepper, sliced lean corned beef, russian salad dressing, plus additional on the side, sauerkraut, drained, swiss cheese , cheees

boneless skinless chicken breast halves, salt, pepper, canned sauerkraut, drained, corned beef, swiss cheese, thousand island dressing, soft rye breadcrumbs, butter or 2 tbsp margarine, melted, chopped fresh parsley

potatoes, approximately 1 1/2 lb, sauerkraut, drained, smoked sausage, thinly sliced, thousand island dressing, parsley flakes, caraway seed, black pepper, swiss cheese, shredded, green pepper , cut into strips

wide egg noodles, cooked and drained, butter, sauerkraut, drained, chopped corned beef, tomatoes, peeled and sliced, thousand island dressing, shredded swiss cheese (2 cups), shredded rye crackers, teaspooon caraway seed

sour cream, thousand island dressing, onion, diced, dark rye bread, cubed, sauerkraut, drained, corned beef, shredded, monterey jack cheese, shredded, swiss cheese, shredded, margarine, melted

powdered white sauce mix, milk, spicy brown mustard, caraway seed, sauerkraut, rinsed and drained, pickle relish, rye bread, cut into 1/2-inch cubes, thousand island dressing, corned beef , cut into 1/2-inch strips, swiss cheese, shredded

summer squash or 4 small zucchini, water, sauerkraut, drained, caraway seed, dijon mustard, corned beef or 8 oz pastrami, shaved, swiss cheese, grated

deli pastrami, sliced, swiss cheese, sauerkraut, thousand island dressing, mayonnaise, dill relish

skinned and boned chicken breast halves, salt, pepper, sauerkraut, drained, deli corned beef slices, swiss cheese slices, thousand island dressing, soft rye breadcrumbs, butter or margarine, melted, chopped fresh parsley

egg noodles, bavarian sauerkraut, drained, condensed cream of mushroom soup, undiluted, milk, onion, chopped, prepared mustard, polish sausage or johnsonville polish kielbasa sausage, halved and cut into 1/2-inch slices, shredded swiss cheese, soft rye bread crumbs, butter, melted

butter or good-quality margarine, divided in two, crushed crunchy stuff, your choice , for topping. (i use pepperidge farm herb stuffing mix, squashed with the back of a spoon, but you could use croutons, potato chips, cracker crumbs or italian breadcrumbs if you want. hell, try rice krispies. matzoh farfel cheerios knock yourself out!), sliced yellow onion, sliced unpeeled potatoes (yukon golds are the best), salt, flour, pepper and paprika or turmeric (or to taste), lowfat soymilk or skim regular milk, el cheapo margarine for casserole rub (or use veggie spray)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

baby reubens, party rye, shredded swiss cheese, sauerkraut, rinsed and drained, sliced corned beef, dijon mustard, place bread slices on baking sheet and broil (watch carefully as temperatures may vary). arrange corned beef, swis cheese and sauerkraut on bread slices. return to broiler to heat through., makes 20 appetizers