Fanny's Hearty Reuben Bake

Need something different for dinner? Here's a good choice, another one of our favorites, one I don't fix often enough. Let me give you the recipe, then I'll tell you where it came from.

Hearty Reuben Bake

1 c. Bisquick
1/4 c. water
2 pkg. corned beef (see note 1)
8 oz. sauerkraut, drained
1/2 c. Thousand Island dressing
2 c. shredded Swiss cheese

Heat oven to 375 degrees. Lightly grease an 8 x 8 inch pan. Combine Bisquick and water until soft dough forms. Beat vigorously for 20 strokes. Pat in pan with floured hands. Arrange corned beef slices evenly over dough. Mix sauerkraut and dressing. Spoon over corned beef. Sprinkle with cheese. Bake for about 30 minutes. Garnish with dill pickles. Serves 4. (See note 2.)

Note 1: Use the little 2 ounce packages of pressed, dried corned beef from the packaged deli meats section.

Note 2: The original recipe says it serves six. I changed it to say four. In reality, my husband and I rarely have any leftovers when I serve this for dinner for just the two of us, so plan accordingly.

I believe this recipe came from Bisquick as I have seen it elsewhere online, but I got it years ago from a recipe book that my mom's bowling league put together. You know how projects like that go. Everyone's supposed to contribute several recipes, but it's usually just a few people who have to take up the slack and end up contributing a boatload of their own recipes to make the cookbook nice and "meaty." That was the case with this cookbook and, rather than having the same contributors' names appearing over and over again, those few hard workers who made the book gave some of the heavy contributors names like Franny Five-Pin, Tillie Ten-Pin, and Fannie Frame, whose name went on this recipe. Thus, Fannie's Hearty Reuben Bake!

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