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Esto Reuben Casserole

Having made “Esto” Reubens before, as a panini and in small form, as an hors d'oeuvre, taking it to this next stage seemed like it might be an interesting idea. And what makes any of these “Esto”? Cooked sauerkraut, not the raw/pickled variety. This casserole was definitely “comfort food”!

Recipe

  • ½ pound bacon, diced
  • ½ sweet onion, diced
  • 1 pkge, sauerkraut, 32 ounces, drained
  • 1 tablespoon honey
  • 1 teaspoon caraway seeds, (optional)
  • water, if needed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 2 cups milk
  • drizzle of olive oil and a pat of butter, to grease baking dish
  • a loaf of pumpernickle or rye bread, sliced
  • mustard of your choice, (I used spicy brown mustard today)
  • ½ pound corned beef, sliced thinly
  • ½ pound horseradish cheddar cheese
  • ½ pound “low-salt, low-fat Swiss”, “Lacey Swiss or Swiss Lorraine” – (Real Swiss or another good “melting cheese”, such as mozzarella, Fontina, havarti, or gouda would be fine!)

Method of preparation

4 stages:

1. Making the sauerkraut

2. Making the white sauce

3. Assembling the casserole

4. Baking

  1. In a solid stainless steel pot or pan, sauté bacon on Medium heat, until beginning to brown. Add onion and sauté until golden-brown. Mix sauerkraut into the pot, stir, cover, and cook on Medium – Low or Low, for approx. 1 hour. Add ⅛ – 1/4 cup water if it looks too dry. Add honey and caraway seeds.

2. Over Medium heat, melt butter in a small pot. Add olive oil. Add flour and whisk until smooth. (Cook for a minute or so.) Add milk, bring to a boil on Medium High, and whisk until sauce has thickened.

3. Grease baking dish, and preheat oven to 350°. Line the baking dish with slices of pumpernickel. Ladle a little white sauce over the bread and add a drizzle of mustard, spreading to make an even layer.

Add a layer of corned beef, (cutting it into ribbons would make it easier to slice and eat), a layer of sauerkraut, then a layer of cheese. (My first layer was “horseradish cheddar”, but other cheeses would do.) Repeat layers, topping with Swiss, Lacey Swiss or Swiss Lorraine.

4. Bake for 30 minutes and allow to cool for approx. 15 minutes before cutting.

Serve with your favourite pickles.

VARIATIONS: You could fry the bread in a little butter and olive oil for another dimension in flavour: honey mustard would add a note of sweetness; and using a prepared sauce, such as Ragu white “Creamy Mozzarella” would make things just a touch easier and save you from having to wash another pot.

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