Ingredient: pumpernickel rye bread, cubed

The Reuben ‘sandwich’ is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, or Russian dressing, grilled between slices of rye bread.

The Reuben actually has a couple of origin stories. It just depends on who tells it.  Of course, all the ingredients have roots in places besides North America. You have the cheese which is Swiss. The rye bread comes from eastern Europe. Corned beef is an ancient way of preserving meat in cultures all over the world. Sauerkraut has a very ancient history and most likely originated with the Mongols or in ancient China. 

The combined flavors of a Reuben sandwich are so amazing that its inspired many recipe ideas and ways to incorporate the flavors into other foods.

Reuben Stuffed Shells pack all that flavor into a jumbo pasta shell and the homemade croutons make sure that you won’t miss out on the rye bread that Reubens are known for.

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Reuben Stuffed Shells

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

reuben stuffed shells

Servings

SERVINGS MetricUS Imperial

Ingredients

Croutons

• 3 slices pumpernickel rye bread, cubed
• 1 clove garlic, minced
• 1/4 cup butter,
• 1/2 tsp dried parsley

Swiss Cheese Sauce

• 2 Tbsp butter,
• 2 Tbsp flour
• 2 cups milk
• 1 tsp Dijon mustard
• 180 gm Swiss cheese, grated
• salt & pepper to taste

Stuffed Shells

• 30 jumbo pasta shells, cooked al dente & drained
• 250 gm deli corned beef, shredded
• 100 gm cream cheese, softened
• 454 gm sauerkraut, drained & chopped
• 1/2 cup Thousand Island dressing

Course Main Dish Cuisine American Keyword reuben stuffed shells Servings SERVINGS MetricUS Imperial Ingredients Croutons 3 slices pumpernickel rye bread, cubed 1 clove garlic, minced 1/4 cup butter, 1/2 tsp dried parsley Swiss Cheese Sauce 2 Tbsp butter, 2 Tbsp flour 2 cups milk 1 tsp Dijon mustard 180 gm Swiss cheese, grated salt & pepper to taste Stuffed Shells 30 jumbo pasta shells, cooked al dente & drained 250 gm deli corned beef, shredded 100 gm cream cheese, softened 454 gm sauerkraut, drained & chopped 1/2 cup Thousand Island dressing

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Croutons

1. Preheat oven to 350 F.
2. In a large skillet, melt butter over medium heat. Stir in garlic; cook 1 minute until fragrant. Stir in dried parsley. Add bread cubes & toss to coat. Place directly on baking sheet. Bake for 10 minutes, or until crisp. Crumble the croutons into small pieces. Set aside.

Sauce

1. In a saucepan, melt butter & add flour. Cook until bubbly for 2-3 minutes. Slowly add milk, whisking continuously until heated & slightly thickened. While continuing to whisk, add mustard & cheese. Cook until a thin sauce consistency develops; season to taste with salt & pepper. Cover & set aside until ready to use.

Stuffed Shells

1. Shred corned beef with a fork. In a large bowl, add corned beef (reserve 3-4 Tbsp for topping), 60 gm Swiss cheese, sauerkraut (drained), cream cheese & Thousand Island dressing. Mix well
2. Spread cheese sauce over the bottom of a 9 x 13-inch baking pan. Fill cooked shells with corned beef mixture & place in baking pan. Top with reserved corned beef. Sprinkle croutons & remaining 120 gm Swiss croutons over shells. Cover with foil.
3. Bake about 30 minutes or until slightly bubbling.