Reuben Casserole
"Oddly I had never had a Reuben sandwich until this year but once my husband and I tried it, we both declared it "The best sandwich of all times, ever, true story!" Someone mentioned a Reuben Casserole to me and I had to give this a try. We made this and (after a little tweaking) everyone happily wanted to slam their face right into the baking dish to eat this."
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Servings:
8
Submitted by:
Jacqui



Ingredients

• 16 oz sauerkraut, rinsed and drained well
• 1/2-1 tsp Whole Caraway Seed (we toast and grind it but Penzey says to throw it in whole)
• 12 oz corned beef, shredded or cubed
• 1 cup shredded Swiss cheese
• 1 cup shredded Monterrey jack cheese
• 
  

• 1/2 cup Mayonnaise
• 1/2 cup Russian dressing (see notes for recipe)
• 2 slices rye bread, dried and made into bread crumbs (about 1 1/2 cup crumbs)
• 3 tbsp butter, melted butter

Directions

1. Preheat oven to 350 degrees.
2. Toast the bread crumbs with melted butter until just turning golden brown, set aside.
3. In a 9 x 13 glass baking dish, spread the sauerkraut in the bottom and sprinkle with ground, toasted caraway seeds.
4. Add an even layer of corned beef then an evenly mixed layer of Swiss and Monterrey jack cheese.
5. In a small bowl, mix the mayonnaise and Russian dressing together then spread over the layer of cheese.
6. Evenly sprinkle toasted breadcrumbs over the top of the casserole.
7. Bake for 40 to 45 minutes or until bubbling.

Notes
I was told that for a true Reuben, you need to use Russian dressing, not Thousand Island dressing but it's almost impossible to find pre-made Russian dressing so here's the recipe: 1/2 cup Mayonnaise 1/8 cup Cocktail Sauce (you can substitute ketchup) 1 Tbsp Creamy horseradish sauce 2 Tbsp yellow mustard 1 tsp minced onion

Pressure Cooker Pot Roast


Prep Time:
15 minutes    
Cook Time:
45 minuter
Servings:
6 people
Submitted by:
Joy 



Ingredients
3 pound chuck roast
2 tbs vegetable oil
1 large onion sliced
1 pkg (1oz) dry Italian salad dressing mix
1 pkg (1oz) dry ranch style dressing mix
1 pkg onion soup mix
1 can 14.5 oz beef stock
8 large button mushrooms (quartered)
Roux:
3 Tbs butter
3 Tbs flour

Directions

1. Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
2. In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and onion soup mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion and mushrooms.
3. Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator rocks at a steady pace. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Release pressure according to manufacturer directions (mine has a pressure release button). You can use the juices as an au jus, or thicken with roux (see notes below) to make a yummy gravy.

Notes
Roux: Melt butter in fry pan, add flour and cook over medium heat till bubbly and slightly brown. Wisk gradually into pan juices and heat till thickened.