Best Reuben Style Casserole With Pastrami Meatballs Sauerkraut And Barley Recipes

PASTRAMI-REUBEN CASSEROLE

Pastrami-Reuben Casserole image

If you love reubens then this is for you! Thinly sliced leftover roast beef or steak may use in place of pastrami. You may double all amounts and make two layers if desired. Don't be shy with the dressing, sauerkraut and cheese--use as much as you want--the amounts stated are only a guideline, just make certain to use as much bread cubes as needed to cover the bottom of the baking dish. Place the cubes in the dish before baking just to be sure. Toasting the bread cubes prevents the bread from becoming soggy. You may skip this step if you wish, but the sauerkraut will need to to hand-squeezed to remove as much liquid as possible :)

Provided by Kittencalrecipezazz

Categories Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 slices 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
1 (16 ounce) can sauerkraut, well drained (you may rinse if desired)
1 lb pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than)
2 cups thousand island dressing (see my Kittencal's Thousand Island Dressing)
2 cups shredded swiss cheese (can use more) or 2 cups mozzarella cheese (can use more)

Steps:

Set oven to 400°F.
Grease a 13 x 9-inch baking dish.
Lightly butter both sides of the bread slices.
Slice in to about 1-1/2-inch cubes then place on a baking sheet.
Bake until semi-crisp, but NOT hard and brown.
Spread the bread cubes in the prepared baking dish.
Sprinkle the sauerkraut over the bread cubes.
Layer the beef strips evenly over the sauerkraut.
Pour the salad dressing completely over the top (you may use more than 2 cups if needed).
Cover with foil and bake 400°F (bottom oven rack) for 20-25 minutes.
Remove from oven and sprinkle with shredded cheese and continue to bake UNCOVERED for another 6-8 minutes or until the cheese is melted and bubbly.

PASTRAMI REUBEN CASSEROLE

Pastrami Reuben Casserole image

Make and share this Pastrami Reuben Casserole recipe from Food.com.

Provided by Kathy

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb deli pastrami, sliced
4 -6 ounces swiss cheese
16 ounces sauerkraut
4 tablespoons thousand island dressing
4 tablespoons mayonnaise
1 tablespoon dill relish

Steps:

Preheat oven to 350°F Grease a large casserole dish.
Layer slices of pastrami, scrunching to create an uneven layer. You don't want a slab of pastrami.
Drain sauerkraut and layer over the pastrami. Top with cheese.
Bake 15-20 minutes or until cheese melts.
Meanwhile, combine dressing, mayonnaise and relish.
Remove casserole from oven. Top with dressing and serve.

REUBEN MEATBALL CASSEROLE

Reuben Meatball Casserole image

The meatballs can be prepared in advance and refrigerated, cooking time does not include browning the meatballs. I sometimes add in a one or two cans of drained of sliced mushrooms to the soup/salad dressing mixture, but that is optional :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef
1 egg
1 onion, finely chopped
2 -3 minced fresh garlic cloves (optional)
2 -3 tablespoons grated parmesan cheese
2/3 cup soft breadcrumbs
5 tablespoons chopped fresh parsley (or to taste)
2 teaspoons seasoning salt
1 teaspoon ground black pepper
1 1/4 cups cooked white rice
2 1/2 cups sauerkraut, rinsed and well drained
2 teaspoons caraway seeds (optional)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
3/4 cup thousand island dressing (or to taste)
2 cups swiss cheese, shredded (or to taste)

Steps:

Set oven to 350 degrees.
Grease a 13 x9-inch baking pan.
In a bowl combine egg, fresh garlic, Parmesan cheese, onion, bread crumbs, seasoning salt and pepper; mix well to combine, then mix in cooked rice.
Shape into about 18-20 meatballs, then place onto the 13 x 9-inch baking pan.
Bake in a 350 degree oven for about 15-20 minutes, or until browned; drain fat.
Arrange the sauerkraut over the meatballs, then sprinkle the caraway seeds over the saurkraut.
In a bowl, combine the soup with the salad dressing (for an extra cheesy taste, I sometimes add in a few tablespoons grated Parmesan cheese to the soup mixture) then spread the soup mixture on top of the saurkraut in the baking dish.
Cover with foil and bake for about 35-40 minutes, or until meatballs are no longer pink.
Uncover, sprinkle with Swiss cheese.
Bake for another 10 minutes longer.

Nutrition Facts : Calories 724.8, Fat 48.3, SaturatedFat 18.2, Cholesterol 180.8, Sodium 1231.3, Carbohydrate 28.5, Fiber 2.4, Sugar 8.1, Protein 42.8