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Best I can tell, the recipe originally came from Bisquick; the version I saw first was called Hearty Reuben Bake. These days you'll find variations all over the internet. This particular version is what I use. It's quick and easy to put together and makes more than enough for two, though my husband and I usually finish off a pan in one sitting. If you're cooking for more, it's easy enough to double the ingredients and use a 9x13 pan instead of the 8x8 pan this recipe calls for.
St. Patrick's Day Reuben Bake Recipe
1 cup Bisquick (I use the heart-healthy version)
1/4 cup water
1 14-ounce can sauerkraut, drained
1/2 cup Thousand Island dressing
2 3-ounce packages corned beef
7-ounce package Swiss cheese slices (or use shredded)
Preheat oven to 400 degrees. Grease or spray an 8x8 pan with cooking spray.
In a small bowl, pour in the Bisquick then add the water. Stir together until the mixture forms a soft dough. Press the dough into the greased pan.
In the same small bowl (no need to wash), combine the drained sauerkraut and the Thousand Island dressing.
Top the dough with the corned beef, distributing evenly. Spread the sauerkraut mixture on top. Top it all off with the Swiss cheese.
Bake for 20 minutes or until bubbly around the edges and the cheese starts to brown.
Remove from oven and let set for a couple of minutes. Slice into four pieces and serve with dill pickles on the side.
Note that in our picture, the corned beef is on top of the sauerkraut. I got sidetracked when I was making it this time and layered it in reverse. It baked up perfectly and worked out just fine, but it makes more sense to have the corned beef under the sauerkraut, don't you think? Don't try to multi-task if you want to get it right, but don't worry if you do what I did.
Have a happy St. Patrick's Day!