Monday, March 3, 2014

Meal Monday: Reuben Casserole #recipe


So, Sunday night I made what is probably one of the un-healthiest meals EVER.  Sometimes you have to live dangerously.

Like when you open the can of crescent rolls. Living on the edge, baby!
 
Reuben Casserole
 
Ingredients: (for an 8x8 pan - serves 4, double for a 9x13)
 
1 tube refridgerated Crescent Rolls (or make your own if you are afraid of the can)
8 oz sliced baby swiss cheese
1/2-3/4 pound sliced deli corned beef (I used 3/4 and it might have been too much)
1/2 can (about 7 oz) sauerkraut, rinced and drained well (I will use more when I make this again)
1/3 cup Thousand Island dressing
1 egg white, lightly beaten
a couple tsp caraway seeds

 
1.  Unroll crescent dough and place half in the bottom of a greased 8x8 pan.
2.  Seal the perforations and bake at 375* for about 8-10 min or until starting to brown.
3.  Layer 4 slices of cheese and then all the corned beef over crust.  Combine kraut and dressing in a bowl and spread over beef.  Finish with the other 4 slices of cheese.




4.  Unroll other half of dough, seal edges and lay on top of the meat/cheese layers.
5.  Brush with beaten egg white and sprinkle caraway seeds on top.


6.  Bake at 375* for 12-16 min or until heated through and crust is golden brown.
7.  Let stand for 5 min before slicing.


This was better than I thought it would be.  Definitely going into the recipe book.  I would imagine, it would also be great as a California Reuben with turkey and cole slaw.  


 
Reubens are one of those sandwiches I never make at home but order when I go out.  What's your favorite restaurant sandwich?

- Posted using BlogPress from my iPhone