Recipe by LAURIE
Reuben in a pan....Great way to use leftover corned beef from St. Paddy's Day. Enjoy. Times do not include chilling time.
Top Review by KrisLady
This was quite good! I halved the recipe, and used 1 cup of sauerkraut, diced canned corned beef, and sliced a couple of day-old pumpernickel bagels into crouton-sized pieces, then froze the whole thing. It was very tasty, although it didn't taste much like the reuben sandwich. I liked the creamy filling very much and would very likely do this again. Over all, very good; even my husband, who hates sauerkraut was pleasantly surprised. Oh, and leftovers reheated very nicely, too. Thanks.
- 1 (32 ounce) jar sauerkraut, drained
- 1 1⁄2 cups sour cream
- 1 small onion, chopped fine
- 1⁄4 teaspoon garlic powder
- 3⁄4 lb thinly sliced corned beef, cooked
- 10 ounces shredded swiss cheese
- 9 slices rye bread
- 2 tablespoons melted butter
Directions See How It's Made
- Combine saurkraut, sour cream, onion and garlic powder.
- Place in 8 inch greased square casserole.
- Arrange corned beef over top.
- Sprinkle with swiss cheese.
- Remove crust from bread and cut into triangles.
- Layer bread over cheese.
- Drizzle with melted butter.
- Cover and refrigerate 8 hours or overnight.
- Let stand at room temperature for 1/2 hour.
- Bake uncovered 350 for 35 minutes.