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Title : Baked Reuben Hot Dish
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Baked Reuben Hot Dish

 Author Jeanne Cooney is always scouting out fresh story ideas and recipes for her books. Her next book has a spring publication date. There were at least a dozen casseroles donated for the recent lunch. One recipe caught her attention,Baked  Reuben HotDish submitted by a NAC member. Cooney plans to incorporate this recipe in her upcoming new book.  

BAKED REUBEN HOTDISH

Cook's Notes: A creative way to reimagine one of your favorite sandwiches. 

Ingredients:

• 6 slices pumpernickel rye bread, divided
• 1 pound corned beef, thinly sliced
• 1 (14.5 oz.) can sauerkraut, drained but not pressed too dry
• 4 cups shredded Swiss cheese
• 1 cup dill pickles, chopped
• 1 cup milk
• 1/3 cup Thousand Island dressing
• ¼ cup mustard
• 3 large eggs
• 2 teaspoons caraway seeds

Directions:

• Preheat oven to 350 degrees F and lightly grease a 9 x 11-inch baking dish with butter.
• Take 4 pieces of bread and cut or tear them into cubes. Place remaining bread in food processor and pulse until fine breadcrumbs. Set aside.
• Spread cubed bread out along the bottom of the baking dish. Tear ½ of the corned beef into pieces and layer over bread. Layer sauerkraut, pickles, 1 teaspoon caraway seeds and 2 cups cheese over beef.
• Cover with remaining beef, caraway seeds, and cheese.
• Whisk together milk, salad dressing, and mustard; beat in eggs until combined. Pour evenly over the casserole, then top with breadcrumbs.
• Bake for 40-45 minutes, or until mixture is bubbly and center is set.

FALL SNAPSHOTS 

Starting tomorrow (official fall start) please send me one of your favorite fall snapshots to my email box. I will include date and photo location on my blog posting. Your photo does not need to be a Minnesota location. In fact, how fun to see fall unfolding in many places other than Minnesota. I will only include your name if I have prior permission.

Up North Minnesota September 2017

 

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