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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 348.0
  • Total Fat: 23.8 g
  • Cholesterol: 118.3 mg
  • Sodium: 1,087.1 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 16.0 g

View full nutritional breakdown of Reuben pie with rye crust calories by ingredient
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Reuben pie with rye crust

Submitted by: NADS1959

Introduction

A great use of left over corn beef and very tasty with a beautiful presentation. Serve with fried cabbage and boiled potatoes.
Makes a great appetizer too.
Can be done ahead of time, Just add the mix from blender just before baking.
A great use of left over corn beef and very tasty with a beautiful presentation. Serve with fried cabbage and boiled potatoes.
Makes a great appetizer too.
Can be done ahead of time, Just add the mix from blender just before baking.

Number of Servings: 9

Ingredients

    crust: 3 large slices of round pumpernickel loaf
    1 stick (8tbsp) butter
    6 oz Swiss cheese, shredded fine

    Filling: 8oz- corned beef brisket, shredded + 2 extra strips for garnish
    1 can sauerkraut or 1 cup from jar. Rinse (remove excess salt) and drain.
    onion, grated
    1 cup 2% milk
    3/4 cup Bisquick mix
    1/3 cup light mayo
    2 tbsp chili sauce
    1 tbsp ground horseradish
    3 large eggs
    s slices Swiss cheese, cut into 1/4 inch strips
    parsley or carrot top greens

Directions

Crust: Cut the bread into chunks and pulse in food processor to make bread crumbs. Need approx. 4 to 4-1/2 cups. In a sauce pan, melt butter and add crumbs. Mix with fork until well mixed and pour into 9" pie plate. Pat the bread mixture across the pan and up the sides until evenly distributed.
Spread the shredded Swiss over the crust. Hold the plate on an angle and sprinkle some up the sides of the crust if possible.
Bake at 350 degrees for around 10 minutes or until cheese melts, remove from oven.

Filling: Lightly pulse the corned beef in the food processor until shredded. spread over pie crust, pushing meat down to compress.
Spread the sauerkraut over the meat.
Grate 2 -3 tbls onion over the kraut.
In a blender, add the milk, Bisquick mix, mayonnaise, chili sauce, horseradish and eggs and mix until smooth. If baking now, pour into pie plate.
Bake at 400 degrees for 30- 35 minutes or until golden brown.
Remove from oven and place strips of swiss cheese slices over the top of the pie to form a lattice grid. If desired: place two strips of corned beef on pie by forming a hole in the filling and pushing the strips on a 45 degree angle to form a type of X. Return to oven for approx. 5 more minutes or until cheese grid melts. Place a piece of parsley or carrot top near meat cross to complete garnish.



Serving Size: makes a 9" pie or around 9 servings






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