Reuben Hot Dish Recipes

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Heat grill to medium heat.
• Grill franks 5 to 7 min. or until heated through, turning occasionally.
• Spread buns with dressing; fill with franks and cheese.
• Top with sauerkraut.

Steps:

• Mix sour cream, sauerkraut, garlic powder and onions.
• Put into a 9x13 inch greased pan; add layer of meat.
• Add all of the cheese; add cubed bread on top. Pour melted margarine over bread.
• Bake uncovered at 350 degrees for 35 to 45 minutes.

Steps:

• Bring a pot of water to a simmer. Add the pierogies and simmer until slightly soft, 5 to 7 minutes. Drain and pat dry.
• Preheat the oven to broil.
• Heat a 12-inch ovensafe nonstick skillet over medium heat. Add the butter and heat until foaming. Saute the pierogies until golden brown, 4 to 5 minutes a side. Remove from the heat.
• Evenly sprinkle a layer of the sauerkraut on top of the pierogies. Then add a layer of the Swiss and finally, an even layer of the corned beef.
• On the lowest rack, broil the mixture in the skillet until the cheese and corned beef are golden brown and the cheese is bubbly, 2 to 3 minutes. Garnish with the caraway seeds and minced chives. Serve with a squirt of 18,000 Island Dressing.
• Mix the mayo, gochujang, jalapenos and mustard in a small bowl.

Steps:

• Preheat a large skillet over medium heat. Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted.
• Place the bread, buttered-side down on a work surface. Top each slice of bread with a slice of cheese. Then place 2 to 3 slices of the corned beef on half of the slices of bread. Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread. Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef.
• Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times. Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down. Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes. Serve with pickles on the side.
• In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish.

Steps:

• Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.
• Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
• Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
• Bake uncovered about 20 minutes or until cheese is light golden brown.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion and mustard. , Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with corned beef and cheese. , Place bread in a food processor; cover and process until mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.