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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Reuben Chowder Recipe

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This recipe for Reuben Chowder is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices of rye bread
1 can of nacho cheese soup
1 can mushroom soup
3 c. milk
1 can (14 oz) sauerkraut
12 oz. deli corned beef
1 c. shredded mozzarella or Swiss cheese
Directions:
Directions:
Butter both sides of bread, cube, place on baking sheet and bake in 375º oven for 8 to 10 minutes. In a sauce pan combine the soups, 3 cups of milk, drained sauerkraut and corned beef (diced) Cook 8 to 10 minutes. Add the cup of shredded cheese and stir until melted. Serve topped with cubes of rye bread
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe originally from my mother, Zelta Wall

 

 

 

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