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Reuben Casserole Recipe
|Tomatoes||2 Medium, thinly sliced|
|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)|
Calories 480 Calories from Fat 238
% Daily Value*
Total Fat 27 g41.3%
Saturated Fat 11.5 g57.4%
Trans Fat 0 g
Cholesterol 65.1 mg
Sodium 1898.4 mg79.1%
Total Carbohydrates 36 g12%
Dietary Fiber 6.1 g24.4%
Sugars 9.7 g
Protein 25 g50.2%
Vitamin A 16.4% Vitamin C 46.5%
Calcium 39% Iron 20%
*Based on a 2000 Calorie diet
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.