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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.
|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.|