CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-12-16
Serves: 3-4
Prep Time: 30-60m
Difficulty: average
Backpacking: No
Ingredients
- 1/2 cup red onion, chopped
- 1/4 cup celery, chopped
- 3 Tbsp butter
- 1/4 cup flour
- 3 cup water
- 4 tsp instant beef bouillon or 4 beef bouillon cubes
- 1/2 pound corned beef, shredded
- 1 cup sauerkraut, well drained
- 3 cups half and half
- 3 cups shredded Swiss cheese
- 6 – 8 slices rye or pumpernickel bread, toasted and cut into triangle quarters
Instructions
In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil. Reduce heat; simmer uncovered for 5 mins. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 mins. or until slightly thickened, stirring frequently.
Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and browns ever so lightly.
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