Best 10 Canned Rueben Recipes

TRADITIONAL REUBEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, mix the thousand island dressing, sour cream, and onion.
• Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
• Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

R&R'S REUBEN BALLS

Steps:

• Pour the canned sauerkraut into a colander, "drain" and "lightly rinse" under running water. (If using fresh kraut, you may not need to rinse, your choice). Using your hands, "squeeze" as much water out as possible. Place kraut on a cutting board, pat it "dry" with paper towels, and chop it up finely. (It is very important to do the "drain, rinse, squeeze and dry", otherwise they will not cook properly or be too tasty)!
• Crumble the canned corned beef into a large bowl, add the 2 cheeses, chopped up sauerkraut and dried onions. Using your hands, mix (smoosh) it all together (like your making a meatloaf). Cover the bowl with plastic wrap and place in the fridge for at least 1 hour, to let mixture get firm and the dried onions to soften.
• In the meantime, place 3 plates and 1 bowl on the counter to make an assembly station.
• Plate #1: flour, Bowl: milk, Plate #2: dried bread crumbs, Plate #3: just somewhere for your balls to hang out while waiting for the fry.
• When the meat has been chilled for about an hour and has firmed up a bit, start making BALLS! I usually try to do 1" size. Roll some in your hands, toss 'em in the flour, dunk them in the milk, roll thru the bread crumbs and set them on Plate #3! Easy peasy, but messy! Just be sure that each of these steps are completely covering your balls.
• This is where you can choose to fry them right away, or put them on cookie sheet and place in freezer for an hour, and let them freeze thru. Then toss them all in zip-lock baggies to use as a "when needed" basis. Just be sure to let them rest on the counter from freezer to fry (DO NOT try to defrost in microwave).
• Frying: Heat up the oil over med-high heat.The oil should be hot enough to make a pinch of the flour we used bubble. (I never use a thermo, I always just guess at the temperature. One sacrificial ball goes in at the start of the fry)! Depending on the size of your pot of oil, DO NOT over-crowd it, or the oil temp will drop, and you will end up with very greasy balls (that is why I test one first). Make batches at a time. They will stay hot for a very long time. Fry for approx 1 - 2 mins, turning with a slotted spoon, until the coating gets browned (DO NOT burn them, they will taste "icky" then)! Place on a paper towel lined plate to drain.
• I serve these with cups of Thousand Island dressing (or Russian) for a dipping sauce, but I don't eat the balls with either. Plain is fine by me! I hope you enjoy these as much as we do.

LOW-CARB REUBEN CASSEROLE

Steps:

• In a large casserole dish sprayed with PAM, layer slices of corned beef (the thin sliced - not chipped - works best). Kind of scrunch them up with an "uneven approach" so it's not a slab of corned beef.
• Drain saurkraut of 1/2 its juice and lay atop corned beef (if you like the sweeter variety of kraut, thoroughly rinse off canned/jarred juice and replace with a bit of cool water -- toss 1/2 tsp Brown Sugar Twin or Splenda into it before adding to the casserole dish.) Top with swiss cheese layer and bake at 350?F for 15 minutes or until cheese is melty but not liquidy.
• While dish is baking, in separate bowl mix Thousand Island Dressing, Mayonnaise, and Relish.
• Remove casserole dish from oven, slice in 4 serving-size squares and top with dollops of dressing mixture.

REUBEN

Steps:

• Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
• Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.

CANNED RUEBEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
• Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes to 1 hour.

CANNED RUEBEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
• Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes to 1 hour.

HEARTY REUBEN SOUP

Steps:

• Bring beef and chicken broths, celery, onion and green pepper to a boil in a heavy saucepan; reduce heat. Simmer until the vegetables are tender, about 5 minutes. Dissolve the cornstarch in the milk. Stir into soup and simmer until soup thickens. Add corned beef and sauerkraut; heat through. Stir in cheese just until melted. Do not allow to boil; season with pepper.
• Nutritional Information Per Serving: Calories 190; Total fat 9g; Saturated fat 4.5g; Cholesterol 40mg; Sodium 500mg; Carbohydrate 11g; Fiber 1g; Protein 17g; Vitamin A 8%DV; Vitamin C 10% DV; Calcium 30%DV; Iron 6%DV *Daily Value.

CANNED RUEBEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
• Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes to 1 hour.

COLORADO'S FINEST REUBEN CASSEROLE

Steps:

• Preheat oven to 350 degrees f. Grease a 9x13-inch baking pan.
• Add butter to the hot drained noodles and stir so the melting butter coats the noodles. Set aside to cool. Put the rye crackers in a plastic bag and roll with a rolling pin or bottle to make crumbs.
• In the prepared baking pan, assemble the casserole by layering in this order: the buttered noodles, the drained sauerkraut, the chopped corned beef, and then the tomatoes.
• Finish the casserole by dotting the top with the Thousand Island dressing. Sprinkle with shredded cheese, cracker crumbs, and caraway seed.
• Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. Uncover and bake about 15 minutes longer or until bubbly.
• Note: I prefer to use rye bread crumbs instead of the cracker crumbs. I whirr the bread in the blender or processor and then mix the crumbs with an additional tablespoon of melted butter and the caraway seeds.

CANNED RUEBEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain off most water, but not completely.
• Add the soup to the macaroni; mix well. Stir in cheese, sauerkraut and corned beef. Pour mixture into a 9x13 inch baking dish.
• Bake in preheated oven for 45 minutes to 1 hour.