This hearty casserole packs all the great flavors of a Reuben sandwich – corned beef, sauerkraut and Swiss cheese.
Reuben Pot Pie
- Prep Time 15 min
- Total 1 hr 20 min
- Servings 6
- Ingredients 10
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 lb cooked corned beef, cut into 1-inch cubes
- 1 cup drained refrigerated sauerkraut
- 3 tablespoons butter
- 1/4 cup Gold Medal™ all-purpose flour
- 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
- 1/3 cup dark lager beer
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups shredded Swiss cheese (6 oz)
- 1/2 cup shredded white Cheddar cheese (2 oz)
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
-
Step2In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
-
Step3Top with second crust; seal and flute. Cut slits in top crust.
-
Step4Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.
Nutrition
690
Calories
48g
Total Fat
27g
Protein
38g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 690
- Total Fat
- 48g
- 0%
- Saturated Fat
- 22g
- 0%
- Sodium
- 1690mg
- 0%
- Total Carbohydrate
- 38g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 1/2 Starch; 3 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
2 1/2
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