Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

When I was growing up, my parents had a friend named Reuben who shot himself in the foot. June 29, 2008

Filed under: food,recipes — Mox. @ 12:32 pm
Tags: , , , , ,

As a youngster I didn’t understand how someone could shoot themselves in the foot. After reading a recent story about a fellow who accidentally shot himself in the stomach while removing his gun from his waistband during a robbery of a residence(he died) and people who shoot themselves in the junk in a similar manner, I’m not surprised at all.

When I was growing up, I had a friend named the Reuben sandwich. My mother makes it a whole different way, a giant sandwich on a loaf of crusty French bread with Provolone but that’s not what we’re getting into here-we haven’t the time…but I’m salivating already.

Reuben Bake

-1 pkg (12 oz) egg noodles
-4 Tbs unsalted butter
-1 (16 oz) can sauerkraut, drained (feel free to drink the juice you sick freak)
-1/2 lb sliced deli corned beef, coarsely chopped
-1/2 c mayonnaise
-1 Tbs ketchup
-2 Tbs diced pickles
-1 Tbs minced onion (or 1 tsp dried minced onion)
-1 large tomato, sliced very thin
-2 c shredded Swiss cheese
-1 c milk
-2 c crushed rye crackers (I used RyKrisp brand, the natural ones)
-1 tsp caraway seeds

1. Heat oven to 350 F. Coat 13x9x2″ baking dish with nonstick cooking spray.

2. Cook noodles following package directions. Drain and toss with 2 Tbs of the butter. Place in prepared dish; top with sauerkraut, then corned beef. In a bowl, mix mayonnaise, ketchup, pickle and onion. Spread over corned beef. Top with tomato and cheese.

3. Pour milk evenly over the top. Melt remaining 2 Tbs butter and toss with rye cracker crumbs and caraway seeds; sprinkle over the top. Bake at 350 F. for 45 minutes. Let stand 10 minutes, then serve.

This recipe is adapted from Family Circle.

Next time I make this, I’m going to use Russian dressing instead of ketchup and mayo mixed together, Provolone cheese instead of Swiss (both elements are closer to the way my mom makes her Reuben sammich) and will mix everything together before topping with the rye cracker crumbs. The way this recipe is written you kind of end up with big bland noodle-y parts. I think it would be far better with all the stuff mixed together.

All-in-all, aside from the big bland noodle-y parts, this was a big hit in our 2 person household. Both J and I really liked it and think it has big potential as far as easy, quick prep meals go.

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