Reuben Pie

13 ingredients
9 steps

Ingredients

  • 1/2 c. dry, nondairy creamer
  • 1 egg, lightly beaten
  • 1 medium onion, chopped
  • 1 tsp. sharp mustard
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 (12 oz.) can corned beef, flaked
  • 1 c. sauerkraut, drained and packed
  • 1/2 lb. uncooked lean ground beef
  • 1 c. pumpernickel bread crumbs (approximately 2 slices)
  • 1 prepared deep dish pie crust (9-inch)
  • 4 oz. shredded Swiss cheese
  • chopped parsley (if desired)

Directions

  1. 1
    In medium bowl, combine nondairy creamer, egg, onion, mustard, salt and pepper; set aside.
  2. 2
    In large bowl, mix corned beef, sauerkraut, ground beef and bread crumbs.
  3. 3
    Add reserved egg-onion mixture and mix with hands until thoroughly combined.
  4. 4
    Pat 1/2 of mixture into prepared pie shell.
  5. 5
    Sprinkle cheese evenly over top; cover with remaining mixture and sprinkle with chopped parsley, if desired.
  6. 6
    Bake at 375° for 35 to 40 minutes.
  7. 7
    Serve at once or bring to room temperature; cover with plastic wrap and freeze up to three months.
  8. 8
    If frozen, to serve, partially thaw in refrigerator and bake at 350° for 40 to 50 minutes until heated throughout and bubbly.
  9. 9
    Makes 6 to 8 servings.

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