Slow Cooker Reuben Sandwiches

Sorce	JohnTDD
Caloric	:1 Serving: Calories 540 (Calories from Fat 315 ); Total Fat 35 g (Saturated Fat 12 g); Cholesterol 110 mg; Sodium 2390 mg; Total Carbohydrate 33 g (Dietary Fiber 6 g); Protein 29 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:11 hr 15 min Makes:8 sandwiches 1 package (2 pounds) refrigerated sauerkraut 1 package (2 to 3 pounds) corned beef brisket 1 cup Thousand Island dressing 16 slices pumpernickel rye bread, toasted 8 slices (1 ounce each) Swiss cheese
Instructions	1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.) 2. Cover and cook on Low heat setting 9 to 11 hours. 3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. High Altitude (3500-6500 ft) No changes.

Reuben Casserole

Sorce	tankzor
Caloric	:1 Serving: Calories 240 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:9 servings 3 cups hot water 1 cup milk 1/4 cup margarine or butter 1 tablespoon yellow mustard 1 package (7.2 ounces) Betty Crocker® roasted garlic mashed potatoes 1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces 1 can (14 1/2 ounces) sauerkraut , rinsed well and drained 2 cups shredded Swiss cheese (8 ounces) 1 tablespoon caraway seed, if desired
Instructions	1. Heat oven to 350ºF. Grease square baking dish, 8x8x2 inches. 2. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. 3. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. 4. Bake uncovered about 20 minutes or until cheese is golden brown. High Altitude (3500-6500 ft) Increase bake time to about 25 minutes.

Slow Cooker Old-World Corned Beef and Vegetables

Sorce	eX-animate
Caloric	:1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calc
Ingridients	Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings 2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water
Instructions	1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. 2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef. 3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. 4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Cheesy Reuben Appetizer

Sorce	hyblue
Caloric	:1 Serving: Calories 220 (Calories from Fat 100 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 220 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:20 servings (2 tablespoons each) 1 package (8 ounces) cream cheese, softened 1 1/2 cups shredded Swiss cheese (6 ounces) 1/2 cup Thousand Island dressing 4 ounces deli sliced corned beef, chopped 1/2 cup well-drained sauerkraut Pretzel crackers, if desired Cocktail rye bread slices, if desired Chopped fresh chives, if desired Sliced radishes, if desired
Instructions	1. Heat oven to 400°F. 2. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.) 3. Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes.

Corn Beef Casserole

Sorce

neorej

Ingridients

6 ounces macaroni 12 ounces corned beef brisket, canned -- cubed 1 can cream of chicken soup 1 cup milk -- optional 1/2 cup chopped onions 1 cup bread crumbs -- buttered, OR 1 cup potato chips -- crushed |Cook macaroni in boiling salted water, drain and rinse. Set aside. Combine all remaining ingredients except bread crumbs. Alternate beef mixture with layers of macaroni in greased 2 quart casserole. Top with buttered bread crumbs or crushed potato chips. Bake at 350 degrees for 1 hour.

Reuben Sandwich

Sorce

zerfcrizzz

Ingridients

8 slices rye bread with caraway seeds 1/4 cup butter, room temp 1 cup 1000 Island dressing 1/4 pound corned beef, thinly sliced 1 cup sauerkraut, well−drained 1/2 pound Swiss cheese, shredded|Lay out the bread slices, Spread one side of each slice with the butter, then turn them and spead the other side evenly with the dressing. Lay the sliced corned beef on the dressing side of the bread, making sure there's no overhang. Spread the sauerkraut evenly on the corned beef, then sprinkle the cheese evenly on top of that. Top with the remaining bread slice, buttered side out and press to compact the sandwich. Heat a large non−stick fry pan or griddle until hot. Place the sandwich on the griddle and cook, pressing down on the sandwiches 3 or 4 times to keep compact. Cook for 3−4 minutes until golden on the one side, then flip carefully and press down again and cook until the cheese has melted and the sandwich is golden on the other side.

Corned Beef Casserole

Sorce	   
Ingridients
Instructions	Slice corned beef 1/4-inch thick or crumble. Thinly slice potatoes. Alternate layers in a greased baking dish. Mix together cream of mushroom soup and milk. Pour over the layers and bake at 350°F (175°C) oven for 1 hour, or until the potatoes are tender.

Corned Beef, Potato and Pepper Hash

Sorce	proximus
Ingridients
Instructions	Bring water to a boil in a large saucepan; add salt and potatoes. Return to a boil. Cook 5 minutes; drain well. Melt 1 tablespoon of the butter in cast-iron or large heavy skillet over medium-high heat; add onion and peppers. Cook and stir 2 minutes or until tender-crisp; remove from pan. Add corned beef, potatoes and parsley to onion mixture; mix lightly. Combine half-and-half, wine, mustard and pepper; add to corned beef mixture and mix well. Wipe out cast-iron skillet with paper towel; place over medium heat until hot. Add remaining 1 tablespoon butter. Add corned beef mixture, pressing down firmly. Cook hash 15 minutes or until browned, turning with flat spatula several times.

Corned Beef and Cabbage Au Gratin

Sorce	Nukeworld
Ingridients
Instructions	In a medium saucepan cook chopped cabbage and thinly sliced onion in a small amount of boiling water for 5 minutes, or until tender-crisp. Drain. In a large saucepan combine milk, 2 tablespoons butter, and salt; bring to a boil. Remove from the heat and stir in instant potato flakes. Let stand for minute. Fluff with a fork then add egg, 1/2 cup shredded Swiss cheese, tarragon, thyme, and pepper; mix well. In a 9-inch square baking pan, layer half the potato mixture, corned beef, the cabbage, and 2 cups shredded Swiss cheese; repeat the layers. Combine 2 tablespoon melted butter and bread crumbs; sprinkle over the cabbage mixture. Bake, uncovered, at 350° (175°C) for 20 minutes.

Corned Beef & Cabbage

Sorce	thrca
Ingridients	Beef Ingredients: 1 (3 to 3 1/2-pound) corned beef brisket Seasoning Ingredients: 1 cup apple cider or apple juice 2 teaspoons whole black peppercorns 3 bay leaves Vegetables Ingredients: 10 (about 1 pound) small whole white onions 4 medium potatoes, peeled, cut into quarters 1 medium (4 cups) rutabaga, peeled, cut into 2-inch chunks 1 small head cabbage, cut into 8 wedges Mustard Sauce Ingredients: 1 cup chilled whipping cream 1/2 cup horseradish mustard* 2 tablespoons balsamic vinegar or red wine vinegar
Instructions	Heat oven to 325°F. Place beef brisket in roaster; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours. Add vegetables. Cover; continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired doneness. Remove brisket and vegetables to serving platter; keep warm. Beat chilled whipping cream in chilled small mixer bowl at high speed until soft peaks form (1 to 2 minutes). Gently stir in horseradish mustard and vinegar by hand. Serve mustard sauce with brisket and vegetables.