Recipe: Reuben Casserole

Holy crow, you guys: THIS ONE IS GOOD.

Made it twice this weekend — once in Scranton for mom and dad, and when mom generously donated the extra corned beef and cheese to our cause, we made it again tonight for ourselves.

This casserole hits the same “spot” taste wise as eating a big deli sandwich or pub food — but for a m of the dietary damage!

NOTE OF CAUTION: Portion size is key.

— 0.5 lbs corned beef, cut into 3/4 inch cubes
— 1 onion, sliced thin
— 2 teaspoons canola oil
— 0.5 lbs sauerkraut (packaged, NOT canned), drained and dried well
— 0.75 cups reduced-fat Jarlsberg cheese, shredded (Wegman’s has it, and it’s not expensive at all)
— Rye crust, crumbled (we used the Weight Watcher’s seedless rye, four slices, toasted then crumbled)
— 2 tablespoons FAT FREE Thousand Island dressing
— 2 teaspoons caraway seeds
— 2 cups canned potatoes
— 1 cup water

(Preheat oven to 375)

1. In a flame-proof casserole dish, heat the canola oil and add onion (slice it thin!), cook until browning.

2. Add the stained, dried sauerkraut. Cook until browning.

3. Add 1 cup water, corned beef, potatoes, and caraway seeds. Bring to a boil.

4. Once boiling, drizzle 2 TBSP of the Thousand Island Dressing on top, then scatter the shredded Jarlsberg on top. Lastly, sprinkle the bread crumbs and spray lightly with cooking spray.

5. Cook for 25 minutes at 375, or until crumbs are golden brown.

Yields 4 even cups.

Each cup: 5 PP

We doubled the recipe, giving ourselves each 10PP worth of Reuben casserole for a special Sunday dinner. It did NOT disappoint!


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