New York City Reuben Pie Bake

Ruby Ann’s Down Home Trailer Park Cookbook, p. 182

6 slices rye bread

1/3 cup thousand island dressin’

½ pound corned beef

8 ounces drained sauerkraut

2 eggs

½ cup milk

1 ½ cups Swiss cheese, shredded

I'm assuming this is the kind of corned beef it wanted?

Cut the crust off the bread. Place the bread in a pan you’ve greased with butter. Make sure the pan’s bottom is completely lined with the bread. 

This was about the best I could do.

Spread the Thousand Island Dressin’ evenly on the bread. Add the corned beef and spoon the drained sauerkraut on top of the corned beef. Beat the eggs and milk together. Pour the mixture over the sauerkraut. Top with the Swiss cheese and bake at 350 degrees till the cheese bubbles and starts to turn slightly brown. 

Unbaked it looks a little sus.

Take it out of the oven and let it cook for 5 minutes. Cut into squares and serve with a pickle.

Served with some bagged salad now that we've gotten the all-clear that we can eat bagged salad again.

My Rating: 3/5 "This has all the classic Reuben flavors you're looking for; don't worry about that. The main hangup of the recipe, though, is that the bread gets soggy when you bake the 'pie.' If you made a real crust this could really be something, but as-is we couldn't bring ourselves to eat the leftovers."