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Reuben Casserole

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  Canned sauerkraut 27 Ounce, drained (1 Pound 11 Ounce Can)
  Tomatoes 2 Medium, sliced
  Thousand island dressing 2 Tablespoon
  Butter 2 Tablespoon
  Sliced corned beef 8 Ounce, shredded (Hormel, 2 Packages, 4 Ounce Each)
  Shredded swiss cheese 8 Ounce (2 Cups Or 1 Package)
  Refrigerated buttermilk biscuits/Flaky baking powder biscuits 1 Can (10 oz) (6 Flaky Biscuits)
  Rye crackers 2 , crushed (Crisp)
  Caraway seed 1⁄4 Teaspoon

Spread sauerkraut in bottom of 12x8-inch baking dish.
Top with tomato slices; dot with dressing and butter.
Cover with corned beef; sprinkle with cheese.
Bake at 425° for 15 minutes.
Remove casserole from oven.
Separate each biscuit into three layers; slightly overlap biscuit layers on casserole to form three rows.
Sprinkle with crackers and caraway seed.
Bake at 425° for 15 to 20 minutes until biscuit topping is golden brown.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2063 Calories from Fat 1016

% Daily Value*

Total Fat 115 g176.6%

Saturated Fat 58.8 g294%

Trans Fat 0 g

Cholesterol 370.6 mg123.5%

Sodium 8390.2 mg349.6%

Total Carbohydrates 144 g48%

Dietary Fiber 29.6 g118.4%

Sugars 38.3 g

Protein 126 g251.3%

Vitamin A 97.9% Vitamin C 242%

Calcium 208.4% Iron 91.9%

*Based on a 2000 Calorie diet

Reuben Casserole Recipe