Potatoe Rueben Casserole Sp5 Recipes

Steps:

• Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Preheat oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
• Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
• Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
• Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

Steps:

• Heat large electric griddle to med. high.
• Spread about 2 tablespoons oil on griddle.
• Spread bag of hash browns on griddle. Make a large rectangle and smash potatoes flat and thin. Cook about 8 minute till golden brown. Cut hash browns in 8 equal squares and cook the other side with rest of oil until crisp and golden brown.
• When hash browns are done, add one slice swiss to each square.
• grill sauerkraut until hot and spread on top of 4 squares.
• Grill pastrami until hot and add on top of each hash brown squares with sauerkraut,.
• Top each with other hash brown squares.

Steps:

• Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
• Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
• Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.

Steps:

• Heat oven to 350°F. Grease or spray 2 1/2-qt baking dish.
• Heat water and butter to rapid boil in 3-quart saucepan; remove from heat. Stir in milk and mustard. Stir in 2 pouches potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
• Spread about 3 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef and sprinkle with 2 teaspoons caraway seed, if desired. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and remaining caraway seed.
• Bake uncovered about 20 minutes or until cheese is light golden brown.

Steps:

• Preheat oven to 365 degrees.
• Start by spraying oil on a oven safe 9x9 dish.
• Start building the casserole:.
• Lay half a bag of shredded potatoes evenly in the pan.
• Then 1/2 cup of (8oz) of chopped corned beef.
• Then 8 oz of sauerkraut and the entires cup of dressing.
• Add another layer of chopped corned beef 1/2 cup.
• Then another layer of sauerkraut 1/2 cup.
• Add the rest of the shredded potatoes.
• Top with sliced Swiss cheese and cover entire dish with foil and place in center rack of oven for 30 minutes.
• Check and make sure cheese is melted. Cool for 10 minutes before serving.

Steps:

• Set out sour cream to reach room temperature.
• Butter rectangular glass casserole dish.
• Melt butter and cheese together in microwave.
• chop 2 bunches of green onions.
• put Simply Shredded hash brown potatoes in glass casserole dish.
• combine room temp sour cream with melted butter and cheese and pour over potatoes.
• add chopped green onions, salt and pepper to taste.
• Toss potatoes and added ingredients with a fork until coated, leaving a rustic, not whipped look.
• bake in 350 degree oven for 30 minutes or until golden on top.
• if you are lucky enough for leftovers, makes great potato pancakes for breakfast.

Steps:

• Preheat oven to 350 degrees. Slice the white part of leek and dice, put in small bowl of warm water to clean.(sand should go to bottom). Add potatoes, soup, cleaned leeks, milk, and 1 cup of cheese to a large casserole dish and mix together, sprinkle remaining cheese on top and bake for 30-40 minutes or top is golden brown.

Steps:

• Preheat oven to 400°F.
• In glass casserole dish sprayed with nonstick spray layer potatoes, corned beef.
• Spread dressing (or mustard) on meat then sauerkraut and top with shredded swiss cheese.
• Bake in oven for 20-30 minutes until cheese is bubbling and slightly brown.
• Serve family style with crisp dill pickles.