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Chuckwagon Reuben Bake
Recipe courtesy North Dakota Wheat Commission

Makes 6 to 8 servings

16 ounces wagon wheel pasta
1 pound thinly sliced deli corned beef
1 (14-16 ounce) jar sauerkraut, well drained
1 tablespoon caraway seeds
2 1/2 cups shredded Swiss or Provolone cheese
1 cup prepared Thousand Island dressing
1 cup milk
1 tablespoon prepared mustard
4 slices pumpernickel bread
2 tablespoons butter or margarine, melted

Cook pasta according to package directions, al dente; drain well.

Cut corned beef into bite-sized pieces. In large bowl combine sauerkraut and caraway seeds. Mix in corned beef, pasta and cheese. Pour into 3-quart casserole or 9 x 13-inch baking dish, coated with non-stick spray. In small bowl, whisk together dressing, milk and mustard and spoon over pasta.

Tear bread into large pieces and process in a food processor or blender until crumbs form. Combine crumbs and butter and sprinkle evenly over the pasta. Bake, uncovered, in preheated 350-degree oven 25 to 30 minutes or until heated through.

Note: Casserole can be assembled up to 24 hours before baking and stored, covered, in the refrigerator until ready to bake. Allow an additional 15 minutes baking time.

Nutritional Information
Per Serving: 623 calories, 31 g protein, 64 g carbohydrates, 4 g fiber, 26 g fat, 11 g saturated fat, 81 mg cholesterol, 120 mcg folate, 5 mg iron, 1340 mg sodium.