Wednesday, March 16, 2016

Reubenburger Pie

This recipe is from the cookbook that I made of my Aunt Jean's favorite recipes. It seemed like a perfect recipe for the upcoming St. Patty's Day Holiday!


1 lb. ground beef
2/3 c. oats
1/2 c. Thousand Island dressing
1 egg
3/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 (16 oz.) can sauerkraut, drained
2 c. shredded Swiss cheese
1 1/2 tsp. caraway seeds

Preheat the oven to 350 degrees. Spray a quiche or pie dish with non stick cooking spray and set aside. In a large bowl, mix the beef, oats, dressing, egg, salt, pepper and garlic powder together (use your hands!).

Pour into the prepared pan and spread out evenly, pressing up the sides. Bake in the oven for 12 minutes. Carefully drain at least half of the extra liquid by slightly tilting over the sink.

Combine the sauerkraut, Swiss cheese and caraway seeds in a small bowl with a spatula.

Pour the sauerkraut mixture into the middle of the meat crust and spread out evenly. Bake in the oven for another 8-10 minutes until the meat is golden brown and the Swiss cheese is melted through.

Let the pie cool for at least 5-10 minutes before slicing (this gives the juices time to soak back into the meat, making it easier to cut and serve).

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