St. Patrick’s Day Reuben Totchos Recipe from Restaurantosaurus in Disney’s Animal Kingdom

Corned beef is a dish long associated with St. Patrick’s Day celebrations in America, and the chefs at Disney’s Animal Kingdom Theme Park have created a fun recipe to get your corned beef fix for this Irish holiday.

This St. Patrick’s Day Reuben Totchos from Restaurantosaurus, are crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons – yes, please!

Enjoy this easy and delish recipe for St. Patrick’s Day or whenever you want to celebrate the spirit of the Irish.

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Reuben Totchos - Restaurantosaurus - Animal Kingdom

Crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons.

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Course

Main Dish, Side, Snack

Cuisine

Irish

location

Animal Kingdom, Restaurantosaurus

Keyword

St. Patrick’s Day

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

10 minutes

Servings

Servings MetricUS Imperial

Ingredients

• 2 slices marble rye bread
• 1/2 cup Thousand Island dressing
• 1/4 cup whole grain mustard
• 1 2 pound package frozen potato barrels
• 1 15 ounce jar cheddar cheese sauce
• 2 cups sauerkraut canned or bagged
• 1 cup green cabbage shredded
• 1 pound corned beef sliced top round
• 2 green onions thinly sliced

Course Main Dish, Side, Snack Cuisine Irish location Animal Kingdom, Restaurantosaurus Keyword St. Patrick’s Day Prep Time 10 minutes Cook Time 25 minutes Passive Time 10 minutes Servings Servings MetricUS Imperial Ingredients 2 slices marble rye bread 1/2 cup Thousand Island dressing 1/4 cup whole grain mustard 1 2 pound package frozen potato barrels 1 15 ounce jar cheddar cheese sauce 2 cups sauerkraut canned or bagged 1 cup green cabbage shredded 1 pound corned beef sliced top round 2 green onions thinly sliced

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Instructions

1. Preheat oven to 350°F. Cut marble rye bread into 1/4-inch cubes.
2. Place on a baking sheet and cook for 5-7 minutes, until toasted. Set aside.
3. Combine Thousand Island dressing and whole grain mustard in a small bowl. Refrigerate until ready to serve.
4. Cook frozen potato barrels according to package directions and keep warm until ready to serve.
5. Heat cheddar cheese sauce in a small saucepan over medium-low heat, until warm. Keep warm.
6. Heat sauerkraut in a medium saucepan over medium heat for 8 minutes, until warm.
7. Remove from heat and cool for 3 minutes. If needed, drain any excess liquid.
8. Stir in shredded green cabbage and set aside.
9. Slice corned beef into thin strips.
10. Heat a large skillet over medium-high heat for 5 minutes, until hot.
11. Add corned beef and sauté for 3 minutes, until corned beef is warm and edges begin to crisp.
12. Place potato barrels on a large serving dish and cover with warm cheddar cheese sauce.
13. Top with warm corned beef and sauerkraut.
14. Drizzle with Thousand Island dressing.
15. Top with toasted rye bread and sliced green onions.

Recipe Notes

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Before You Go:

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