Reuben Stuffed Shells
goodfoodandtreasuredmemories.com
Reuben Stuffed Shells combine corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing in jumbo pasta shells with homemade croutons for a delicious comfort food experience.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at goodfoodandtreasuredmemories.com.
Cooking tools:
- Kitchen scale
- Oven
- Stove
- Skillet
- Baking sheet
- Saucepan
- Whisk
- Pot
- Colander
- Mixing bowl
- Fork
- Baking pan
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Spatula
Ingredients
- 3 slices pumpernickel rye bread, cubed
- 1 clove garlic, minced
- 1/4 cup butter,
- 1/2 tsp dried parsley
- 2 Tbsp butter,
- 2 Tbsp flour
- 2 cups milk
- 1 tsp Dijon mustard
- 180 gm Swiss cheese, grated
- salt & pepper to taste
- 30 jumbo pasta shells, cooked al dente & drained
- 250 gm deli corned beef, shredded
- 100 gm cream cheese, softened
- 454 gm sauerkraut, drained & chopped
- 1/2 cup Thousand Island dressing
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