#3380 - Corned Beef Cabbage Dip

(by Shirley McNevich)

1 cup shredded green cabbage (more if you wish)
6oz. Philadelphia cream cheese (softened)
1/2 cup mayo
1/4 cup Breakstone's sour cream
2 tsp. Worcestershire sauce
salt and pepper to your taste
2 cups chopped/cooked corned beef
good quality crackers

In a bowl add cream cheese--beat with a spoon. Add mayo, sour cream, Worcestershire sauce, salt and pepper--stir to mix. Add shredded cabbage and corned beef pieces--stir to mix. Cover and refrigerate until cold. Serve with good quality crackers.

#3358 - Corned Beef and Sauerkraut Casserole

(by Shirley McNevich)

1 3/4 cups sauerkraut (well drained)
1/2 lb. sliced corned beef (diced)
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
2 tomatoes (washed and sliced)
2 TBSP butter + 4 TBSP butter
1 cup crushed seasoned rye crackers (coarsely crushed)

Grease a 2 qt. casserole dish. Layer 1/2 of the sauerkraut in the bottom of the dish, then 1/2 of the corned beef pieces, then 1/2 of the shredded Swiss cheese, then remaining sauerkraut, then remaining corned beef pieces, then remaining shredded Swiss cheese. Drop spoonfuls of Thousand Island dressing evenly over the shredded Swiss cheese. Spread all of the tomato slices over the top. Dot 2 TBSP butter over the tomato slices. In a bowl add 4 TBSP butter--melt in the microwave. Add crushed crackers to the melted butter--stir to mix. Spread the cracker mixture all over the top of the tomatoes. Bake at 400 degrees for 25-35 minutes or until bubbling hot.

#3067 - Crockpot Reuben Casserole

(by Aunt Eileen [Knouse] Carter)

2 lbs. deli sliced corned beef
2 cups shredded cheddar cheese
1 cup Hellmann's mayo
16oz. sauerkraut (well drained)
2 cups shredded Swiss cheese

Cut all of the corned beef slices into bite sized pieces. In a crockpot layer some corned beef, then some mayo, then some shredded cheddar cheese, then some sauerkraut, then some shredded Swiss cheese. Keep repeating the layers until you run out of ingredients. Cover and cook on high for 2 hours. Serve the mixture over toast slices.

#2807 - Reuben Dip

(by Shirley McNevich)

4oz. corned beef (chopped)
6oz. sauerkraut (drained)
1 cup Thousand Island dressing
8oz. Swiss cheese (shredded)
rye crackers

In a bowl add chopped corn beef, drained sauerkraut, Thousand Island dressing and shredded Swiss cheese--stir to mix. Spread mixture into a small baking dish. Place the baking dish on a cookie sheet and bake at 350 degrees for 20-30 minutes or until heated through. Serve immediately with rye crackers.

#2575 - Reuben Sandwiches

(by Shirley McNevich)

softened butter
1 loaf rye bread
1lb. sliced corned beef (more if you wish)
sliced Swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing
1 slotted spoon (to drain sauerkraut)

Directions are for one sandwich--repeat directions for subsequent sandwiches.

Take out two slices of rye bread and butter one side of each. Spread thousand island dressing on the unbuttered side of each slice of rye bread. In a greased cast iron skillet over medium low heat place one slice of rye bread (butter side down). Add Swiss cheese, sliced corned beef, and 1 heaping TBSP sauerkraut (drained with a slotted spoon). Place second slice of rye bread on top (thousand island dressing side down). Grill the sandwich until the bottom is browned to your liking, then flip the sandwich with a spatula and grill the other side until browned to your liking.

#1648 - Sauerkraut Reuben Casserole

(by Shirley McNevich)

1 - 32oz. jar Silver Floss sauerkraut (drained)
2 medium tomatoes (sliced very thin)
2 to 4 TBSP thousand island salad dressing
2 TBSP butter
.75 to 1.5lbs. sliced corned beef (or more if you like)
2 cups shredded Swiss cheese
1 - 10oz. can refrigerated biscuit dough

In a saucepan or microwave, heat the sauerkraut until hot and then drain it. In a greased 9 x 13 baking dish spread the drained sauerkraut evenly over the bottom. Layer the sliced tomatoes on top of the sauerkraut. Spread the thousand island dressing over the top of the tomatoes. Dot the butter on top of the thousand island dressing. Layer the corned beef slices on top of the dotted butter. Spread the Swiss cheese over the corned beef. Open the biscuit dough and separate the biscuits. Separate each biscuit into 3 separate layers (so you end up with 3 biscuit sized pieces each 1/3 as thick as the original biscuit). Place all of the biscuit pieces evenly over the top of the cheese. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.

#1562 - Corned Beef Casserole

(by Shirley McNevich)

1 cup any shape pasta (cooked and drained according to box directions)
1 - 12oz. can corned beef
1/4lb. American cheese (cut into bite sized pieces)
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of mushroom soup
1 cup milk
3 slices buttered bread (cut into bite sized pieces)

Chop corned beef and American cheese into bite sized pieces. In a bowl add both soups and milk--stir. Add cooked/drained pasta, corned beef pieces, and cheese pieces--stir. Pour whole mixture into a greased 2 qt. casserole dish. Spread the buttered bread pieces all over the top. Bake at 350 degrees for 30-40 minutes or until heated through.