Best 8 Mini Reuben Casseroles Recipes

REUBEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place sauerkraut and cooked noodles in the bottom of a 9"x13" baking dish. Stir to combine.
• Season sauerkraut mixture with salt and pepper.
• Layer corned beef over sauerkraut mixture. Spread evenly.
• Spread Thousand Island evenly over corned beef layer.
• Layer Swiss cheese over Thousand Island dressing.
• Top with rye bread pieces.
• Drizzle melted butter over bread.
• Bake for 30 minutes.

MINI REUBEN CASSEROLES

Steps:

• Preheat oven to 350°. In a large skillet, saute onion and pepper in oil until tender. Stir in meat, sauerkraut, soup, 1 cup cheese, milk and salad dressing; heat through. Transfer to 4 greased 10-oz. ramekins or custard cups. Place ramekins on a baking sheet., In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

MINI REUBEN MEATLOAVES

Steps:

• Preheat the oven to 450 degrees F. Put the corned beef in a food processor and pulse until finely ground; remove to a medium bowl. Add the bread to the food processor and pulse until fine; add to the corned beef. Add the ground beef, egg, milk, onion, 3/4 cup cheese, 1/4 teaspoon salt and a few grinds of pepper. Mix well with your hands and transfer to a rimmed baking sheet. Form into four 3/4-inch-thick oval patties.
• Bake the patties until lightly browned, firm and cooked through (a thermometer inserted into the centers should register 160 degrees F), 20 to 23 minutes. Evenly top the meatloaves with the sauerkraut and remaining 1/2 cup cheese. Return to the oven and bake until the cheese is melted, about 3 minutes.
• Transfer the meatloaves to plates and top with Russian dressing and parsley. Serve with potato chips and pickles.

MINI-REUBEN APPETIZERS

Steps:

• Drain sauerkraut.
• Place coctail ryes on cookie sheet in single layer.
• Carefully place corn beef on each slice of rye.
• Add 1 tablespoon saurerkraut on top of corn beef.
• Squeeze a dash of thousand island dressing on top of saurkraut.
• Top with swiss cheese.
• Preheat oven to 350 degrees.
• Just before serving slide cookie sheet into oven for 5-8 minutes -- just until cheese has melted.

MINI REUBEN CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 350° for 6-7 minutes or until lightly browned. , Meanwhile, in a small bowl, combine the corned beef, sauerkraut and dressing. Spoon into wonton cups. Sprinkle with cheese., Bake for 8-10 minutes or until filling is heated through. Serve warm.

MINI REUBENS

Steps:

• Preheat the oven's broiler.
• Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
• Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

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.

MINI-REUBENS

Steps:

• In a small bowl, stir together mayonnaise, mustard and ground red pepper.
• Spread the mayonnaise mixture over the bread slices.
• Sprinkle half of the cheese over half of the bread slices.
• Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese.
• Firmly place the remaining bread slices on top.
• In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat.
• Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side.
• Add additional oil to pan as needed.
• Cut each sandwich into 2 triangles and serve warm.