Thursday, October 1, 2009

The Recipe: Reuben Casserole

Despite the fact that this dish looks like a cherry cobbler when done, it is so delicious I would advise you try it. Right now. Try it. Go on. You won't be disappointed and this coming from a gal who isn't a big fan of most of the ingredients in it. Credit for this recipe is the same as the baked beans from last week, a gal at work.

Reuben Casserole.

The Cast:
1 32 ounce jar of sauerkraut, drained
2 medium tomatoes, thinly sliced
2 tbsps Thousand Island dressing
2 tbsps butter or margarine
4 (2.5) ounces packages of sliced corned beef, shredded
2 cups shredded swiss cheese
1 10 ounce can refrigerated buttermilk biscuits
2 rye crackers, crushed
1/4 tsp carraway seeds

Spread kraut in a 13X9x2 inch baking dish. Arrange maters on top and spread with dressing. Dot with butter. Cover with corned beef and cheese. Separate each biscuit into 3 layers and arrange them over casserole. Sprinkle with cracker crumbs and carraway seeds. Bake at 425 degrees for 10 minutes or until biscuits are golden brown.



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