Mr. Kincaid – Baked September 24, 2008Posted by Toy Lady in Cooking, Home, random stuff.
Even a not-great Reuben is better than, well, pretty much any other sandwich.
Even though I still can’t help thinking of Reuben Kincaid every time I order one.
What can I say? Sometimes, inside my head is kind of a weird place, I guess.
So anyway. Obviously, I’m not eating lunch in diners regularly – I pretty much go to work and come home. Yup. Exciting life I lead, huh?
So anyway. Imagine, if you will, my glee when I stopped at Bruegger’s the other morning, and they had a six-pack of day-old pumpernickel bagels. That’s just perfect for my Easy Reuben Bake.
And, since I’m the only one eating it (guess who doesn’t care for Reubens – more for me!), I divided it in half – baked half of it, for 3 lunches, and I froze the rest to bake another time for another three lunches. Yay!
The first thing I do is whack up four of the bagels into bite-sized pieces. This amounts to about 6 cups if you’re measuring. The reason I use bagels (instead of, say, rye bread) is that they’re so much firmer and won’t get soggy when they’re mixed with the wet stuff. And I like the stronger, more hearty flavor of pumpernickel anyway. And, if you pick up a six-pack like I did, you’ve got two bagels left over for toasting and with peanut butter. Yummmmm.
Whoops, before I forget. I’ve published a printable version of this recipe right here. You’re welcome.
OK, so you’re going to toss the bagel chunks into a big mixing bowl along with:
- 2 cups of drained sauerkraut
- 2 cups diced corned beef – from the deli is fine
- ½ cup mayonnaise I used the light stuff! 😉
- ½ cup sour cream
- 1/4 cup ketchup
- 2 Tablespoons sweet relish
- 1 Tablespoon dried minced onion
- ½ cup shredded Swiss cheese You’re also going to need another cup of shredded Swiss to top the casserole later on.
You could probably substitute a cup and a quarter of prepared russian dressing for the mayo, sour cream ketchup and relish, but I’ve actually always made my own – and I can better control what I put in there, too. Up to you. I’m reasonable like that.
Now, just stir the whole mess together – you want to make sure the bagels at least get coated with the mixture.
At this point you could just dump the whole mixture into a zip-top bag or disposable 9×13-inch baking pan (or divide into two 8-inch pans) and freeze it if you wanted to. I actually divided it into two pans – I froze one and baked the other the same day. If you’re freezing, it’s a good idea to take the extra Swiss cheese (a cup for the whole recipe) and put it into a sandwich baggie and freeze along with the casserole – keep everything together.
If not freezing, I like to let the mix sit in the fridge overnight if possible – it helps the flavors to blend better before baking, I think. I’m sure it’s not completely necessary, though. I’m just saying, that’s all.
When you’re ready to bake, preheat the oven to 400° and cover your pan with foil. Bake, covered, for 20 minutes.
Uncover, top with the reserved cup of cheese, and bake an additional 10 minutes, until the cheese is all melty and yummy.
The full recipe will make 6 servings – half a recipe is 3 pretty hearty lunches for me. The nutritional information is. . . not horrible: assuming the full-fat ingredients, nutrition via Recipezaar:
|Calories from Fat 173||(39%)|
|Amount Per Serving||%DV|
|Total Fat 19.3g||29%|
|Saturated Fat 8.4g||42%|
|Monounsaturated Fat 5.0g|
|Polyunsaturated Fat 4.5g|
|Trans Fat 0.0g|
|Total Carbohydrate 51.3g||17%|
|Dietary Fiber 3.0g||11%|
And we used low-fat mayo, which shaves off about 60 calories and 6 grams of fat per serving. And it truly is delish!