Reuben Macaroni Salad Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole dish.
• Place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain noodles and set aside.
• Melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. Season with salt and black pepper; stir in brown mustard. Remove from heat, stir in flour until smooth, and gradually whisk in milk. Sauce will thicken. Whisk 1 1/2 cup Swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. Stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
• Transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. Sprinkle remaining 1 1/2 cup Swiss cheese in an even layer over the top.
• Bake casserole in the preheated oven until bubbling, about 20 minutes. Remove casserole from oven and set the oven to broil.
• Stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. Return to oven and broil until the crumbs are golden brown, about 2 more minutes. Watch carefully to prevent burning.

Steps:

• In a large saucepan, cook noodles according to package directions., Meanwhile, in a small saucepan over low heat, combine the brown sugar, oil, mustard, vinegar and caraway seeds. Cook and stir until heated through, 3-5 minutes., Drain noodles. In a large bowl, combine the coleslaw mix, noodles, corned beef and warm dressing; toss to coat. Sprinkle with cheese. Serve warm or at room temperature. Refrigerate leftovers.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.

Steps:

• In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.

Steps:

• In a large pot of boiling water, cook macaroni until tender; drain and cool. In a large bowl, combine the corned beef, cheese, sauerkraut, caraway seed, and Russian dressing. Add cooked macaroni and toss thoroughly. Serve with tomato wedges, if desired.
• NOTE: If you don't like sauerkrait, drained coleslaw works just as well. Also, you can make your own Russian dressing by mixing 1/2 cup mayonnaise with 3 tablespoons ketchup.