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 | ||
| Tomatoes | 2 Medium, thinly sliced | |
| 2 tablespoons commercial Thousand Island salad dressing | ||
| Butter/Margarine | 2 Tablespoon | |
| Corned beef package | 4 , shredded | |
| Shredded Swiss cheese | 2 Cup (16 tbs) | |
| Refrigerated biscuits | 1 Can (10oz) | |
| 2 rye crackers, crushed | ||
| Caraway seeds | 1/4 Teaspoon | |
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.
Chef
