Reuben Casserole Recipe
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
1 (32 ounce) jar sauerkraut, drained
2 medium tomatoes, thinly sliced
2 tablespoons commercial Thousand Island salad dressing
2 tablespoons butter or margarine
4 (2.5 ounce) packages sliced corned beef, shredded
2 cups (8 ounces) shredded Swiss cheese
1 (10 ounce) can refrigerated buttermilk flaky biscuits
2 rye crackers, crushed
1/4 teaspoon caraway seeds
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.
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.
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