Slow Cooker Reuben Dip

There are versions of this recipe all over the Internet. This one came from the AllRecipes site (original here). Slow Cooker Reuben Dip is the eighth of my 25 Appetizers of Christmas.

Ingredients

  • 1 (16 ounce) jar sauerkraut, drained and rinsed
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cooked corned beef
  • ¼ cup thousand island dressing
  • Crackers (ideally Rye Triscuit) or cocktail rye

Directions

  1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing.
  2. Cover, and cook on high for 45 minutes if you’re in a hurry, low for longer if you’re not, or just until hot and cheese is melted.
  3. Stir occasionally while cooking.
  4. Serve with cocktail rye or crackers.

Variations

  • You can also bake this mixture in a 350° oven for 20 minutes, or until hot and bubbly. Or microwave until heated through.
  • You can leave out the sauerkraut, but the mixture will be a bit looser.
  • You can substitute cream cheese for the mayonnaise if desired.

Corned Beef & Vegetable Skillet Dinner

We refer to this meal as “corned beef hash casserole,” since the meal is much like a hearty hash. The official name came from the carton of Hormel corned beef we picked up at Sam’s. It’s a filling meal and rarely leaves us with any leftovers.

Ingredients

  • Corned Beef & Vegetable Skillet Dinner½ cup chopped onion
  • 2 Tbsp margarine or butter
  • 1 bag frozen cubed Potatoes O’Brien
  • 2 (12 oz) cans corned beef, cubed
  • 1 (10 oz) package frozen mixed vegetables, thawed & drained
  • ½ tsp black pepper

Directions

  1. If necessary, microwave frozen mixed vegetables about 3 minutes to thaw.
  2. Spray large skillet with non-stick cooking spray.
  3. Saute the onion in margarine or butter until tender.
  4. Stir in Potatoes O’Brien.
  5. Cook, stirring occasionally until potatoes are golden brown.
  6. Add corned beef, vegetables and pepper.
  7. Cook until thoroughly heated.

Variations

  • Substitute any frozen vegetables you like if mixed vegetables aren’t to your taste. . A bag of peas and carrots would work just as well.
  • If you don’t have a bag of Potatoes O’Brien on hand, use regular cubed hash browns. Just double the onion and add a ½ cup to a cup of chopped green or red pepper. Saute the onion and peppers before adding the hash browns to the pan.
  • Sprinkle individual servings with shredded cheese, if desired. We especially like the dish with Swiss cheese sprinkled on top.

Time Required: 20 minutes

Servings: 6

Beef and Cheese Pizza Skillet

Mom found this recipe on a can of corned beef years ago. The corned beef and jack cheese give the casserole a distinctive taste, and because the ingredients are simple, it comes together quickly in a single pot. A nice alternative to the traditional pasta and meatballs, this meal shows up on our table at least once a month.

Ingredients

  • 1 1/3 cups elbow macaroni
  • 4 cups hot water
  • 1 can (12 oz.) corned beef
  • 1 tsp. salt
  • 1 bay leaf
  • 1/4 tsp. black pepper
  • 1 jar (15 oz.) spaghetti sauce
  • 1/2 cup water
  • 1/4 tsp. garlic powder
  • 1/4 lb. Monterey Jack, sliced or grated

Directions

  1. Chop corned beef into chunks (about 1/2" cubes).
  2. Spray a large skillet with a lid or a dutch oven with nonstick cooking spray.
  3. Combine macaroni, hot water, corned beef, salt, bay leaf and black pepper in the skillet.
  4. Bring to a boil, stirring to break up meat further (or as desired).
  5. Reduce heat, cover, and boil gently for 20 minutes, stirring frequently.
  6. Add spaghetti sauce, water and garlic powder.
  7. Return to boiling, cover, and continue cooking for 10 minutes longer.
  8. Dot top with cheese, cover, and cook over low heat for about 1 minute to melt cheese.
  9. Be sure to remind family not to eat the bay leaves when you serve!

Variations

  • Stick with a sturdy pasta for this meal. Wagon wheels or ziti will work, but avoid more delicate shapes.
  • Substitute Muenster for the Monterey Jack if desired.

Time Required: 45 mins

Servings: 4–6