Congratulations to Heather Smith for Winning the 2009 Cookoff

Reuben Sandwich Hotdish

This recipe shows off the best of the Midwest. It combines a classic Rueben sandwich, invented in Omaha, Nebraska, with a traditional family hotdish recipe from Minnesota. The Rueben sandwich hotdish is perfect to share with family and friends.

COOK TIME 40 min
PREP TIME 10 min


3 cup FRENCH'S® French Fried Onions

6 whole eggs (large)

1/4 cup heavy cream

1 cup shredded swiss cheese

1/2 lb Corned Beef (1/4

3 cup Marble rye bread

3 tbsp thousand island dressing

8 oz drained sauerkraut

1 tsp salt

1 tsp pepper


Preheat the oven to 350 F. Cut bread into 1" cubes, place half of the bread cubes evenly in the bottom of a greased 8" x8" baking dish. Reserve the other half. Layer with half the sauerkraut, corned beef (cut into 1" squares), and shredded swiss cheese. Sprinkle evenly with 1/2 tsp. of black pepper. Layer the remaining bread, sauerkraut, corned beef, and shredded swiss cheese on top. Sprinkle evenly with 1/2 tsp. of black pepper. In a separate bowl, whisk the eggs, heavy cream, thousand island dressing, and 1 tbs. salt until well blended. Carefully pour the mixture over the layered ingredients. Using the bottom of a glass, crush the French's French fried onions and sprinkle evenly over the hotdish. Bake in oven for 40 minutes or until the eggs set up.

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