16 November 2011

Recipe box: Make a Reuben casserole from your food storage

Want a Reuben, but don't have the rye bread? Here's a quick recipe that will give you a Reuben-y taste, but can be made from easily stored items.

Note that the recipe calls for "real" Swiss cheese. There are powdered and canned cheeses available, but I prefer the real deal whenever possible. Remember, you can store some types of regular block cheese by waxing them. You can read up on cheese waxing from the Preparedness Pro, who is a promoter of cheese waxing.

Ingredients (serves about 8)

12 oz. Macaroni, elbow
10-11 oz. (1 can) Cream of Mushroom Soup, condensed
14-15 oz. (1 can) Sauerkraut
12 oz. (1 can) corned beef
6 oz. Swiss Cheese, shredded

Directions
  1. Preheat oven to 325°F.
  2. Fill a large pot with water and bring to a boil.
  3. Add pasta to the pot and cook until it is al dente (approximately 8–10 min.)
  4. Drain off most of the water, leaving less than 1/4 cup.
  5. Add the soup to the macaroni and mix thoroughly.
  6. Stir in corned beef, sauerkraut, and Swiss cheese.
  7. Pour the mix into a 9- x 13-in. baking pan.
  8. Place pan in preheated oven and bake for 45–60 min.
  9. Remove from oven and serve.
Notes/Substitutions/Additions

If you do have Rye bread, toast some and serve with the casserole. Alternative, you can dice the Rye bread and sprinkle it on top of the mixture before baking.

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