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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.

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