Post by chief_cook2 on Apr 3, 2006 9:20:15 GMT -6
RUEBEN BAKE
10 slices rye bread (we used the beefsteak rye)
1/4 cup melted butter
1 small onion chopped
1 cup sour cream (you can use the light but the fat free curdles
or use 1/2 cup sour cream 1/2 cup 1,000 Island dressing)
1 Tablespoon butter or maragine
1 can (15 ozs) saurkraut drained and squeezed very dry
12 ounces shredded corned beef slices and then chopped
1 cup shredded mozzerella cheese
1 cup shredded swiss cheese
Preheat oven to 350. Coat a 9 x 13 inch baking dish with nonstick spray.
In a large bown mix together cubed rye bread and 14 cup of the melted
butter. Mix well.
Saute onion with 1 tablespoon butter and then mix with the sour cream
or the sour cream and 1,000 Island dressing. (we had both and I liked
them both.)
Layer in pan as follows:
1/2 bread mixture
sauerkraut
corned beef
sour cream and onion mixture
mozzerella cheese
swiss cheese
top with rest of bread
Tap down. Bake uncovered for 30 minute
10 slices rye bread (we used the beefsteak rye)
1/4 cup melted butter
1 small onion chopped
1 cup sour cream (you can use the light but the fat free curdles
or use 1/2 cup sour cream 1/2 cup 1,000 Island dressing)
1 Tablespoon butter or maragine
1 can (15 ozs) saurkraut drained and squeezed very dry
12 ounces shredded corned beef slices and then chopped
1 cup shredded mozzerella cheese
1 cup shredded swiss cheese
Preheat oven to 350. Coat a 9 x 13 inch baking dish with nonstick spray.
In a large bown mix together cubed rye bread and 14 cup of the melted
butter. Mix well.
Saute onion with 1 tablespoon butter and then mix with the sour cream
or the sour cream and 1,000 Island dressing. (we had both and I liked
them both.)
Layer in pan as follows:
1/2 bread mixture
sauerkraut
corned beef
sour cream and onion mixture
mozzerella cheese
swiss cheese
top with rest of bread
Tap down. Bake uncovered for 30 minute