Reuben Casserole & Tuna Salad Sandwich

Hello Loyal follower(s),

      This morning was Reuben Casserole day.  Of course, I had to make some changes.   For starters, I used pastrami instead of corn beef.  Also A smaller baking dish which required less bread crumbs.  I aimed as a dish size about 80 square inches.

Here a 11x7 baking dish was used.  The sauerkraut was on the bottom covered by the pastrami.

The shredded cheese and dressing were added here.  And speaking of shredded cheese, i want to be the first to suggest that shredding cheese by a food processor was a mistake.

I broke this part of the food processor for the THIRD time.  You'd think I would learn.  It seems that trying to shred a stiff piece of cheese created too much torque causes the thin plastic shaft to crack.

The casserole was refrigerated for the evening meal. Crumbs were added at the time of baking.

The finished product was good bust not good enough to become one of Mr Nut's favorite recipes.









The process took so little time that I had time to make The Best Tuna Salad Sandwiches for lunches.

This is one of Mr Nut's favorite recipes.

here was everything needed.

Here was one good place for the thin buns. Twenty minutes in a countertop oven and we had nice warm sandwiches.

Cyndy went to band practice and I went to the athletic club for a  workout knowing that meals for the day were under control.

Recipes follow:

À bientôt. Mr Nut

Reuben Casserole

Original recipe was from the Penzey’s (Spices) catalog 

sent to me by Ruth Sarrica

Modified to suit Mr Nut’s whims

Serves Four

Ingredients

16 oz. sauerkraut, rinsed and drained well

1/2  tsp. WHOLE CARAWAY SEED

12 oz. pastrami, shredded or cubed   

2 Cups shredded Swiss cheese 

1/2 Cup light mayonnaise

1/2 Cup Thousand Island dressing

1 cup Rye bread crumbs made from Artesian Style homemade rye bread

3 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°. 
2. Make the bread crumbs any method you prefer.  
3. Spread the 16 ounces of rinsed and drained sauerkraut in the bottom of a 7x11 or 9x9 glass baking dish. Aim for about 80 square inches of area in the base of the baking dish
4. Sprinkle with the 1/2 teaspoon CARAWAY SEED. 
5. Top with the 12 ounces pastrami. 
6. Sprinkle with the 2 cups shredded swiss cheese. 
7. In a small bowl, mix together the 1/2 cup mayonnaise and 1/2 cup dressing. 
8. Spread the mixture over the cheese.
9. Mix the 3 tablespoons of butter into the bread crumbs and sprinkle over the top of the casserole.
10. Bake at 350° for 40-45 minutes or until bubbling.

THE BEST TUNA SALAD (warm sandwiches)

5-30-2011 revised Jan 5, 2012

From Cook’s Country promotional magazine 2011 and Cyndy’s recipe

A Mr Nut favorite recipe

Makes enough for three thin bun  sandwiches

For complete recipe:  Carbohydrates  86.8 g;   Calories  1431

Our favorite canned tuna is White Albacore Tuna in Water; avoid chunk light tuna.

1   (7-ounce) can solid white albacore.(water packed). Carbohydrates 0 g; Calories 245

 1/2 cup ( 60 g) chopped celery fine.                              Carbohydrates 1.8 g; Calories 9

1/8 cup minced red onion.                                              Carbohydrates 2 g; Calories 8

1 tablespoon olive oil.                                                     Carbohydrates 0 g; Calories 120 

1  teaspoon lemon juice.                                                Carbohydrates 0 g; Calories 245 

1/4 teaspoon Sea salt 

1/4 teaspoon pepper

1/2 cup grated Cheddar cheese.                                    Carbohydrates 2 g; Calories 220

1/8 cup  sour cream.                                                       Carbohydrates 2 g; Calories 40 

1/8  cup plus Miracle Whip.                                             Carbohydrates 5 g; Calories 74

 3 Multigrain sandwich thins.                                        Carbohydrates 66 g; Calories 270

1/4 cup ( 1 ounce; 33 g) sunflower seeds.                     Carbohydrates 8 g; Calories 200

1. MARINATE TUNA Place tuna in fine-mesh strainer and press dry with paper towels. Transfer to medium bowl and mash with fork until finely flaked. 

1. Microwave 1/8 cup onion and 1 tablespoon oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. 
2. Combine onion mixture, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper,   then combine with the tuna and let sit 10 minutes.
3. FINISH SALAD Stir 1/4 cup Cheddar cheese, 1/4 sunflower seeds, 1/8 cup Miracle Whip 1/8 cup Sour cream and celery into tuna mixture. Season with salt and pepper. 
4. Make and wrap sandwiches in aluminum foil,  heat (350℉) sandwiches in a countertop oven for about 20 minutes.

TUNA SALAD WITH SWEET PICKLE AND EGG

Prepare The Best Tuna Salad, adding 1/8 cup sweet pickle relish to tuna with cooked onion mixture in step 2. Stir one chopped hard-cooked eggs into salad in step 4.