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Reuben Casserole

southern.chef's picture
This reuben casserole is a corned beef and vegetable casserole made with a cracker crumb topping. Baked in the oven, this beef and vegetable reuben casserole is filling and may be served with accompaniments of choice.
Ingredients
  Tomatoes 2 Medium, thinly sliced
  Butter/Margarine 2 Tablespoon
  Rye crackers 2 , crushed
  Caraway seeds 1⁄4 Teaspoon
  Refrigerated buttermilk flaky biscuits 10 Ounce (1 Can)
  Sauerkraut 32 Ounce, drained (1 Jar)
  Shredded swiss cheese 8 Ounce (2 Cups)
  Sliced corned beef 10 Ounce, shredded (4 Packages, 2.5 Ounce Each)
  Thousand island salad dressing 2 Tablespoon (Commercial)
Directions

Spread sauerkraut in a 13 x 9 x 2 inch baking dish.
Arrange tomato slices on top; spread with dressing, and dot with butter.
Cover with corned beef and cheese.
Separate each biscuit into 3 thin layers; arrange over casserole.
Sprinkle with cracker crumbs and caraway seeds.
Bake at 425° for 10 minutes or until the biscuits are golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
6

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